Phall

Ingredients

400 gr meat
1 onion
8 garlic
26 gr ginger
45 ml oil
260 gr tin of tomatoes
16 ml tomato ketchup
18 gr tomato paste
1 cummin
2 gr coriander
3 chilli powder
4 gr dry fenugreek leaves
3 gr garam masala

Instructions

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.