Title: Phall
Categories: Indian
Yield: 4 Servings
| 675 | g | Meat or poultry |
| 1 | lg | Onion finely chopped |
| 8 | | Cloves garlic finely chopped |
| 25 | g | Fresh ginger finely chopped |
| 3 | tb | Oil or ghee |
| 400 | g | Tin of tomatoes |
| 1 | tb | Tomato ketchup |
| 1 | tb | Tomato paste |
| 12 | | Fresh or dried chillies (or more) |
| | | Salt |
| SPICES |
| 1 | ts | Cummin ground |
| 1 | ts | Coriander ground |
| 3 | ts | Chilli powder |
| 1 | ts | Dry fenugreek leaves |
| 1 | ts | Garam masala |
Chop the meat and fry the onion, garlic and ginger until golden in half the
ghee or oil. Mix the spices with a little water to make a paste. Add to the
onion mixture, and cook for 10 minutes. Add the tomato (tinned, ketchup and
paste) and chillies. Cook for a further 10 minutes. Meanwhile fry the meat
in a separate pan in the remaining ghee or oil, until sealed (5-10
minutes). Combine all ingredients in a casserole dish and cook in a
preheated oven at 200 C for 45-60 minutes. This curry can be left to
marinate overnight or it can be frozen.