💾 Archived View for tilde.pink › ~bencollver › recipe › ascii › ethnic › asia › indian › recipe189.t… captured on 2022-06-11 at 22:34:10.
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---------- Recipe via Meal-Master (tm) v8.03
Title: PHALL
Categories: Indian
Yield: 4 servings
675 g Meat or poultry
1 lg Onion finely chopped
8 Cloves garlic finely chopped
25 g Fresh ginger finely chopped
3 tb Oil or ghee
400 g Tin of tomatoes
1 tb Tomato ketchup
1 tb Tomato paste
12 Fresh or dried chillies (or
- more)
Salt
--------------------------SPICES--------------------------
1 ts Cummin ground
1 ts Coriander ground
3 ts Chilli powder
1 ts Dry fenugreek leaves
1 ts 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 (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.
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