Subj : Lamb And Spinach Curry
To   : All
From : Ben Collver
Date : Sun Jul 07 2024 01:02 pm

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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