MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Lamb & Spinach Curry
Categories: Lamb
Yield: 1 Batch

2 tb Oil or ghee
2 md Onions; sliced thinly
6 cl Garlic; crushed
1 Fresh ginger piece (2");
-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
800 ml Coconut cream (2 cans)
1 1/2 ts Salt
2 Curry leaves (optional)
1 pk Frozen 'Finessa' fine
-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 1-1/2 hours covered. Remove lid and simmer
until sauce reduces, usually 15 to 30 minutes.

This is an exceptionally hot curry, if you prefer a milder curry
reduce by half the chilli powder and hot paprika quantities.

This recipe also lends itself to substituting chicken for the lamb.

Recipe FROM: <https://web.archive.org/web/20170327105536/
http://recfoodcooking.org/sigs/LadyJane/Lamb %26 Spinach Curry.html>

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