Phall curry (the hottest there is)

4 Servings

Ingredients

Quantity Ingredient
1½ pounds Lamb
1 Big onion (up to)
10 Cloves garlic
1 1-inch piece fresh ginger; finely chopped
3 tablespoons Oil or butter
1 can (14-oz) (tin) tomatoes -or-
1 carton (1-pint) pasata
1 tablespoon Tomatoe puree
1 tablespoon Ketchup (up to)
15 Dried Bird Seed chillies
1 teaspoon Cumin
1 teaspoon Coriander
3 teaspoons Birdseed chile powder
1 teaspoon Dried methi leaves (fenugreek)
1 teaspoon Garam masala

Directions

Date: Tue, 11 Jun 1996 09:31:41 GMT From: holloway@... (CN=Tom Holloway/OU=Supp/OU=WOK/O=Shiva) Hi everybody, just delurking to answer someone's plea. A bit ago someone asked for a recipe for a phall curry, well here it is, sorry it's a bit belated but better late than never :-) cut meat into bite sized peices. Gently fry the onion, ginger and garlic until golden using half the butter/oil. Make a masala from the spices with a little water to make a thick paste, add to the onion mixture and fry for 10 mins or until the oil separates from the ingredients. Add the tomatoe stuff and the chillies, cook for 15 mins. while the toms and chilies are cooking fry off the meat in the rest of the butter until browned and sealed. Stick the lot into a cassarole dish and cook in an oven @ 400F, gas mark 6 for 45 mins or the meat is tender.

I reccomend you make an Indian drink with this called Lassi,mix 1pt milk, 1pt natural yoghurt salt to taste and mix in lots of shaved ice.

I wonder what it would be like using dried habs and hab powder? :-) I've got quite a reputation amongst my freinds for eating hot foods but this one takes the biscuit, you've got to eat it quick in a resturant otherwise they make you pay for the plate and table as it burns it's way thru! CHILE-HEADS DIGEST V3 #011

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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