Phall

Phall Ingredients

675 g Meat or poultry	12 Fresh or dried chillies (or
1 lg Onion finely chopped	Salt
8 Cloves garlic finely chopped	SPICES
25 g Fresh ginger finely chopped	1 ts Cummin ground
3 tb Oil or ghee	1 ts Coriander ground
400 g Tin of tomatoes	3 ts Chilli powder
1 tb Tomato ketchup	1 ts Dry fenugreek leaves
1 tb Tomato paste	1 ts Garam masala

Instructions for Phall

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. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Indian

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