Phall

Photo: flickr user dumbledad

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

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.