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Turkari Palaak Molee

Serves: 6
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
1 pk Frozen chopped spinach
  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.