Recipe for Palak Gosht (Lamb and Spinach) 
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Yield:
4 Servings
Ingredients:
Amount Ingredient
2 tbl Oil or ghee
2 med Onions, sliced thinly
6 x Cloves garlic, crushed
1 x 2-inch piece fresh ginger, finely chopped
1/2 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 can (400-ml) coconut cream
1/2 tsp Salt
2 x Curry leaves (optional)
Instructions:
Instructions: 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 also lends itself to substituting chicken for the lamb.

/MISC

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