Indian: Palak Gosht by Recipe Cottage

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	Palak Gosht

		Palak Gosht (Lamb and Spinach) 2 tblsp oil or ghee 2 medium onions, sliced thinly 6 cloves garlic, crushed 2" piece fresh ginger, 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 1 kg lean diced lamb 2 x 400ml coconut cream 1.5 tsp salt 2 curry leaves (optional) 1 pkt frozen Finessa 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 _1.5_ 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 lends itself to substituting chicken for the lamb.