Phall Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
675 gram: Meat or poultry,
1 large: Onion finely chopped,
8 Cloves: garlic finely chopped,
25 gram: Fresh ginger finely chopped,
3 tbsp: Oil or ghee,
400 gram: Tin of tomatoes,
1 tbsp: Tomato ketchup,
1 tbsp: Tomato paste,
12: Fresh or dried chillies, or more
Salt,
SPICES
1 tsp: Cummin ground,
1 tsp: Coriander ground,
3 tsp: Chilli powder,
1 tsp: Dry fenugreek leaves,
1 tsp: Garam masala,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp
Tags
Indian