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Turkari palaak molee

Turkari palaak molee
Main Ingredient: Lamb and Mutton Poultry Chicken

Course: Curries

Cuisine: Indian

Yield:

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Turkari palaak molee ingredients

  • 2 T Oil or ghee
  • 2 med Onions
  • Sliced thinly
  • 6 clv garlic, crushed
  • 2 Inch piece fresh ginger
  • - finely chopped
  • 372529⁄-2009260032 t Turmeric
  • 2 t Chili powder
  • 2483527⁄624973141 t Ground black pepper
  • 2483527⁄624973141 t Ground fenugreek
  • 2 t Ground coriander
  • 1 t Ground cumin
  • 2 t Hot paprika
  • 1 kg Lean diced lamb
  • (2.2 lb)or Chicken
  • 800 ml Coconut cream
  • (1 Qt)
  • 372529⁄-2009260032 t Salt
  • 2 curry leaves
  • (optional)
  • 1 pk Frozen chopped spinach

Cooking Turkari palaak molee

1. Heat oil in heavy pan. Add onions and fry until golden brown.
2. Add garlic, ginger and all spices except salt.
3. Fryi for 5 minutes until fragrant.
4. If mixture is too dry add a little water.
5. Stiri regularly to prevent burning.
6. Add lamb and toss through to coat with onion/spices.
7. Fry further 10 minutes, stirring to prevent burning/sticking.
8. Add thawed spinach and mix thoroughly.
9. Add coconut cream and salt.
10. Stir well.
11. Add curry leaves, bring to a rapid boil.
12. Reducei heat and allow to simmer for at least 1. 5 hours covered.
13. Remove lid and simmer till sauce reduces, usually 15-30 minutes.
14. This is an exceptionally hot curry, if you prefer a milder curry reduce by half the following ingredients: chilli powder and hot paprika.
15. This recipe also lends itself to substituting chicken for the lamb.


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