Phall
By: Anonymous
Published: Wednesday, February 10, 2010 - 3:27pm

Ingredients




675 grams Meat or poultry
1 lrg 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 tablespoon Tomato ketchup
1 tablespoon Tomato paste
12 Fresh or dried chillies (or more)
Salt
1 teaspoon Cummin ground
1 teaspoon Coriander ground
3 teaspoons Chilli powder
1 teaspoon Dry fenugreek leaves
1 teaspoon Garam masala

Preparation

1 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.