Recipe - Phall Curry (The Hottest There Is)

1 One half pound Lamb
1 Big onion
8 (up to)
10 Cloves garlic
1 1inch piece fresh ginger;
finely chopped
3 tablespoon Oil or butter
1 cn (14oz) (tin) tomatoes or
1 ct (1pint) pasata
1 tablespoon Tomatoe puree
1 tablespoon Ketchup
12 (up to)
15 Dried Bird Seed chillies
1 teaspoon Cumin
1 teaspoon Coriander
3 teaspoon Birdseed chile powder
1 teaspoon Dried methi leaves
(fenugreek)
1 teaspoon Garam masala

Date: Tue, 11 Jun 1996 09:31:41 GMT

From: holloway@spider.co.uk (CN=Tom Holloway/OU=Supp/OU=WOK/O=Shiva)
Hi everybody, just delurking to answer someone's plea. A bit ago someone
asked for a recipe for a phall curry, well here it is, sorry it's a bit
belated but better late than never :)

cut meat into bite sized peices. Gently fry the onion, ginger and garlic
until golden using half the butter/oil. Make a masala from the spices with
a little water to make a thick paste, add to the onion mixture and fry for
10 mins or until the oil separates from the ingredients. Add the tomatoe
stuff and the chillies, cook for 15 mins. while the toms and chilies are
cooking fry off the meat in the rest of the butter until browned and
sealed. Stick the lot into a cassarole dish and cook in an oven @ 400F,
gas mark 6 for 45 mins or the meat is tender.

I reccomend you make an Indian drink with this called Lassi,mix 1pt milk,
1pt natural yoghurt salt to taste and mix in lots of shaved ice.

I wonder what it would be like using dried habs and hab powder? :) I've
got quite a reputation amongst my freinds for eating hot foods but this one
takes the biscuit, you've got to eat it quick in a resturant otherwise they
make you pay for the plate and table as it burns it's way thru!

CHILEHEADS DIGEST V3 #011

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