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INDIAN
RECIPE OF THE DAY (December 14th 2006):
Moghlai Lamb with Spinach
by Wendy
Ingredients: 1 1/4 lbs. boneless lamb shoulder
cut into 1" cubes, 4 tsp. peeled & finely grated
fresh ginger, 7 garlic cloves crushed to a pulp, 2 tbsp.
ground coriander, 5 tbsp. corn or peanut oil, 1 cup
onion sliced into very fine half-rings, 1/2 tsp. ground
turmeric, 1 1/2 tsp. cayenne pepper, salt to taste,
4 tbsp. plain yoghurt, 1 lb. fresh spinach washed and
cut into fine ribbons
Method: 1. Put the meat in a bowl, add the
ginger, garlic, and coriander, mix well, and set aside
for 30 minutes. 2. Pour the oil into a wide, nonstick,
lidded pan and set over medium heat. 3. When hot, stir
in the onions, and fry them, turning the heat down as
needed, until they are golden red and crisp. 4. Remove
the onions with a slotted spoon and spread them out
on a paper towel, leaving as much of the oil behind
as possible. 5. Reduce the heat to medium, and put in
all the meat, together with its marinade. 6. Add the
turmeric, cayenne pepper, and salt, and stir for 1 minute.
7. Cover and cook for 10 minutes, removing the lid occasionally
to stir the contents. 8. Remove the lid and add 1 tbsp.
of the yoghurt. Cook, stirring, until the yogurt is
absorbed. 9. Add the remaining 3 tbsp, of the yoghurt
in this way, 1 tablespoon at a time. Then stir in the
spinach. 10. Chop the fried onions and add these
as well. 11. Continue to stir until the spinach has
wilted. 12. Then cover the pan and cook over very low
heat for 50 minutes, or until the meat is tender, lifting
the lid to stir now and then. 13. If the liquid seems
to have dried up completely, add a few tbsp. of water
at a time and cover again. The spinach should cling
to the meat.
BON
APÉTIT.....
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