Phaal aka Phall

WARNING: This curry maybe dangerous!  Do not give to pregnant women (unless they are running late and need to give birth - worked for my wife), people with high blood pressure, or heart conditions.  May cause stomach cancer.

Ingredients

675g of meat or poultry
1 large onion, finely chopped
8 cloves of garlic
25g of fresh ginger, finely chopped
3 tablespoons of ghee
400g of tin tomatos
1 tablespoon of tomato ketchup
1 tablespoon of tomato puree
14 fresh or dried chillies - Scotch Bonnet or Habanero preferred - or 9 Naga Jolokia

spices
1 teaspoon of cumin, ground
1 teaspoon of coriander, ground
3 teaspoons of chilli powder
1 teaspoon of fenugreek leaves
1 teaspoon of garam masala

Method

1. Chop the meat and fry the onion, garlic and ginger until golden in half of the ghee.
2. Mix the spices in a little water to form a paste. Add to the onion mixture and cook for 10 mins.
3. Add tomatos, ketchup, puree and chillies. Cook for 10 mins
4. Meanwhile fry the meat in a separate pan in the remaining ghee, to seal the meat(5-8min)
5. Combine all of the ingredients in a casserrole dish and cook for 90mins on a medium heat.
6. Let it cool down overnight then reheat it the next day.

5.02.2010 vložil Gszendzielarz