Subj : Lamb And Spinach Curry
To   : All
From : Ben Collver
Date : Sun Jul 07 2024 13:02:45

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lamb & Spinach Curry
 Categories: Lamb
      Yield: 1 Batch

      2 tb Oil or ghee
      2 md Onions; sliced thinly
      6 cl Garlic; crushed
      1    Fresh ginger piece (2");
           -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
    800 ml Coconut cream (2 cans)
  1 1/2 ts Salt
      2    Curry leaves (optional)
      1 pk Frozen 'Finessa' fine
           -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 1-1/2 hours covered. Remove lid and simmer
  until sauce reduces, usually 15 to 30 minutes.

  This is an exceptionally hot curry, if you prefer a milder curry
  reduce by half the chilli powder and hot paprika quantities.

  This recipe also lends itself to substituting chicken for the lamb.

  Recipe FROM: <https://web.archive.org/web/20170327105536/
  http://recfoodcooking.org/sigs/LadyJane/Lamb %26 Spinach Curry.html>

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