Serves: 6 Ingredients
| 2 tb Oil or ghee 2 md Onions, Sliced thinly 6 cl Garlic, crushed 2 Inch piece fresh ginger, Finely chopped 1 1/2 ts Turmeric 2 ts Chilli powder 1/2 ts Ground black pepper 1/2 ts Ground fenugreek 2 ts Ground coriander |
1 ts Ground cumin 2 ts Hot paprika 1 kg Lean diced lamb, (2.2 lb)or Chicken 800 ml Coconut cream (1 Qt) 1 1/2 ts Salt 2 Curry leaves (optional) 1 pk Frozen chopped spinach |
| Directions Heat oil in heavy pan. Add onions and fry until golden brown. Add garlic, ginger and all spices except salt. Fry for 5 minutes until fragrant. If mixture is too dry add a little water. Stir regularly to prevent burning. Add lamb and toss through to coat with onion/spices. Fry further 10 minutes, stirring to prevent burning/sticking. Add thawed spinach and mix thoroughly. Add coconut cream and salt. Stir well. Add curry leaves, bring to a rapid boil. Reduce heat and allow to simmer for at least 1.5 hours covered. Remove lid and simmer till sauce reduces, usually 15-30 minutes. This is an exceptionally hot curry, if you prefer a milder curry reduce by half the following ingredients: chilli powder and hot paprika. |