Turkari Palaak Molee Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: Oil or ghee,
2 medium: Onions,
Sliced thinly,
6 centiliter: Garlic, crushed
2 Inch: piece fresh ginger,
Finely chopped,
1 1/2 tsp: Turmeric,
2 tsp: Chilli powder,
1/2 tsp: Ground black pepper,
1/2 tsp: Ground fenugreek,
2 tsp: Ground coriander,
1 tsp: Ground cumin,
2 tsp: Hot paprika,
1 kilo: Lean diced lamb,
, (2.2 lb)or Chicken
800 milliliter: Coconut cream,
, 1 Qt
1 1/2 tsp: Salt,
2: Curry leaves,
, optional
1 package: 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
Source from luhu.jp
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
Source from luhu.jp