TURKARI PALAAK MOLEE
Regi Dean's Recipes 08/22/99
India
Philippa Jane Wightman
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Chilli powder	2 ts
Coconut cream	800 ml
Curry leaves	2
Frozen chopped spinach	1 pk
Garlic, crushed	6 cl
Ground black pepper	1/2 ts
Ground coriander	2 ts
Ground cumin	1 ts
Ground fenugreek	1/2 ts
Hot paprika	2 ts
Inch piece fresh ginger,	2
Lean diced lamb,	1 kg
Oil or ghee	2 tb
Onions,	2 md
Salt	1 1/2 ts
Turmeric	1 1/2 ts
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 6 Servings
Sliced thinly
Finely chopped
(2.2 lb)or Chicken
(1 Qt)
(optional)
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.

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