Recipe - Phall

675 g Meat or poultry
1 lg Onion finely chopped
8 Cloves garlic finely chopped
25 g Fresh ginger finely chopped
3 tablespoon Oil or ghee
400 g Tin of tomatoes
1 tablespoon Tomato ketchup
1 tablespoon Tomato paste
12 Fresh or dried chillies (or
more)
Salt

SPICES
1 teaspoon Cummin ground
1 teaspoon Coriander ground
3 teaspoon Chilli powder
1 teaspoon Dry fenugreek leaves
1 teaspoon Garam masala

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 (510
minutes). Combine all ingredients in a casserole dish and cook in a
preheated oven at 200 C for 4560 minutes. This curry can be left to
marinate overnight or it can be frozen.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini