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Turkari molee

Ingredients :

2 tb Oil or ghee

2 md Onions, sliced thinly

6 cl Garlic, crushed

2 Inch piece fresh ginger, 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, (2.2 lb)or Chicken

800 ml Coconut cream (1 Qt)

1/2 ts Salt

2 Curry leaves (optional)

1 pk Frozen chopped spinach

Method :

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.

Source: mealsteps.com

Serves : 6

Time :

Swadisth Bhojan – smakelijk eten – Bon appétit – Enjoy your meal