Turkari Palaak Molee

Recipe Ingredients

2 tablespoons	30ml	Oil or ghee
2 tablespoons	30ml	Onions (medium)
		Sliced thinly
60		Garlic - crushed
1		Fresh ginger
		Finely chopped
1 1/2 teaspoons	7.5ml	Turmeric
2 teaspoons	10ml	Chili powder
1/2 teaspoon	2.5ml	Ground black pepper
1/2 teaspoon	2.5ml	Ground fenugreek
2 teaspoons	10ml	Ground coriander
1 teaspoon	5ml	Ground cumin
2 teaspoons	10ml	Hot paprika
1		Lean diced lamb
		(2.2 lb) or chicken
800		Coconut cream
		(1 qt)
1 1/2 teaspoons	7.5ml	Salt
2		Curry leaves
		(optional)
1		Frozen chopped spinach

Recipe Instructions

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: chile powder and hot paprika.

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

Philippa Jane Wightman P.O. Box 270, The Gap Q Australia

Source:
Emeril Lagasse

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