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Turkari Palaak Molee


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Chicken Curry Indian Lamb/mutton Meat

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.
 
This recipe also lends itself to substituting chicken for the lamb. WALT
 
Philippa Jane Wightman P.O. Box 270, The Gap Q Australia
 
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini