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**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.

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