Bengali Spinach

Course : Curry
Serves: 4
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2/3 cup raw almonds
2 cups warm water
3 tablespoons ghee
1 tablespoon black mustard seeds
1/2 teaspoon whole cumin seeds
1/4 teaspoon fenugreek
1 1/2 tablespoons brown sugar
1/2 tablespoon grated ginger
1 tablespoon minced green chiles
2 pounds trimmed fresh spinach
1/3 cup shredded coconut
1 tablespoon salt
2 tablespoons water
1/8 teaspoon nutmeg

Preparation / Directions:

Soak nuts in warm water for 4 hours or overnight. Drain, wash and drain again. Heat ghee in a large pot over moderate heat. When hot, but not smoking, add the spice seeds and sugar. Fry until the seeds darken and the sugar caramelizes. Add the ginger, chiles, spinach, nuts, coconut and salt. Cover, reduce heat to low and cook for 10 minutes. Uncover, gently turn the spinach over. Add water if necessary. Cook for a further 10 minutes. Stir in the nutmeg and heat through for 1 to 2 minutes. Garnish with lemon and serve.

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