Indian Palak Gosht

Ingredients:

2 Tbsp oil or ghee

2 medium onions, sliced thinly

6 cloves garlic, crushed

2 inch piece fresh ginger-root, finely chopped

1.5 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

2 lbs lean diced lamb

800 ml coconut cream

1.5 tsp salt

2 curry leaves, optional

1 pkt frozen chopped spinach

Cooking 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: chilli powder and hot paprika.

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