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Find out the latest and
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2 tblsp oil or ghee
2 medium onions, sliced thinly
6 cloves garlic, crushed
2" piece fresh ginger, finely chopped
1.5 tsp turmeric
4 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.
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