Re: Can it be Curry?

--- On Fri, 6/29/12, Malachi Kenney <kfringe@gmail.com> wrote:


> On Jun 29, 2012, at 2:47 PM, Ellen Rawson wrote:
>
> > It worked well, so I could post it if people want.
>
> Yes! Please! WANT!
Okay, here goes.

It's called Palak gosht -- spinach and lamb curry

Original recipe:
4 tbsp sunflower oil (I used olive)
2 large onions, finely sliced
1 tsp garlic paste (I used two teaspoons of finely chopped garlic)
2 medium tomatoes, skinned and chopped (I didn't bother skinning them)
1 tsp red chili powder
1 tsp ground turmeric
1 tsp cumin seeds
salt
500 grams (1 lb, 2 oz) boned leg of lamb, cut in small pieces (I used chicken)
500 grams fresh spinach leaves or well-drained frozen spinach (I used fresh)
350-500 ml water (12-16 oz) -- I'd use the minimum the second time around, or even less, to be honest, as it took a while to cook down.

Now, they say the following is to garnish, but I cooked them with the curry, as Ian and I like heat in our curries.
chopped green chillies (I used one long green chilli, de-seeded, and chopped it finely)
slivers of fresh root ginger

Method:
Heat the oil in a saucepan, add the onions and cook until slightly browned. Add the garlic and tomatoes, and stir for a minute. Add the chili powder, turmeric, cumin seeds (ground cumin could be substituted, btw) and salt to taste and stir. If necessary, add a tablespoon or two of water to prevent the mixture from sticking to the bottom of the pan and burning. Stir until the oil separates out.

Now, add the meat and the water. Put the lid on and leave it cook on a moderately low heat for 30-40 minutes or until the meat is 80% cooked. Add the spinach and continue cooking, covered, for 12-15 minutes, or until the meat is good and tender.

Remove the lid and simmer for a further 10-15 (or more, in my case) minutes or until excess liquid has evaporated and the oil separates out. If you haven't already added the chillies and ginger, garnish the dish with them, and serve.

This curry freezes well, btw, according to the book.

Serve with any kind of rice, nan, roti etc.

Serves 4-5.

Ellen