Phall
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 675 | grams | Meat or poultry |
| 1 | large | Onion finely chopped |
| 8 | Cloves garlic finely chopped | |
| 25 | grams | Fresh ginger finely chopped |
| 3 | tablespoons | Oil or ghee |
| 400 | grams | Tin of tomatoes |
| 1 | teaspoon | Cummin ground |
| 1 | teaspoon | Coriander ground |
| 3 | teaspoons | Chilli powder |
| 1 | tablespoon | Tomato ketchup |
| 1 | tablespoon | Tomato paste |
| 12 | Fresh or dried chillies (or more) | |
| Salt | ||
| 1 | teaspoon | Dry fenugreek leaves |
| 1 | teaspoon | Garam masala |
Directions
SPICES
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.