Recipe for Phall


675 gm meat or poultry
1 large onion finely chopped
8 cloves garlic finely chopped
25 gm fresh ginger finely chopped
3 tablespoon oil or ghee
400 gm tin of tomatoes
1 tablespoon tomato ketchup
1 tablespoon tomato paste
12 fresh or dried chillies (or more)
1 salt
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 (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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