Phall
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INGREDIENTS
- 675 g Meat ; or poultry
- 8 Cloves garlic ; finely chopped
- 1 lg Onion ; finely chopped
- 1 tb Tomato ketchup
- 1 tb Tomato paste
- SPICES
- 1 400-gram tin tomatoes
- Salt
- 25 g Fresh ginger ; finely chopped
- 3 tb Oil ; or ghee
- 3 ts Chilli powder
- 1 ts Dry fenugreek leaves
- 1 ts Garam masala
- 12 Fresh chilies ; or dried chillies
- 1 ts Cummin ground
- 1 ts Coriander ground
INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (474g) | ||
| Recipe Makes: 4 | ||
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| Calories: 622 | ||
| Calories from Fat: 381 (61%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 42.3g | 56 % | |
| Saturated Fat 14g | 70 % | |
| Monounsaturated Fat 20.9g | ||
| Polyunsanturated Fat 2.8g | ||
| Cholesterol 111.4mg | 34 % | |
| Sodium 277.7mg | 10 % | |
| Potassium 1476.6mg | 39 % | |
| Total Carbohydrate 26.8g | 8 % | |
| Dietary Fiber 5.5g | 22 % | |
| Sugars, other 21.3g | ||
| Protein 36.7g | 52 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 622
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