|Description||phalls are hotter then vindaloos|
|Time to prepare||not long|
|Time to cook||some time|
|No. of servings||3-4|
|Ingredients||675g of meat or poultry
1 large onion, finely chopped
8 cloves of garlic
25g of fresh ginger, finely chopped
3 tablespoons of ghee
400g of tin tomatos
1 tablespoon of tomato ketchup
1 tablespoon of tomato puree
12 fresh or dried chillies
1 teaspoon of cumin, ground
1 teaspoon of coriander, ground
3 teaspoons of chilli powder
1 teaspoon of fenugreek leaves
1 teaspoon of garam masala
|Instructions||1. chop the meat and fry the onion and garic and the ginger untill golden in half of the ghee.
2. mix the spices in a little water to form a paste. add to the onion mixture and cook for 10 mins.
3. add tomatos, ketchup, puree and chillies. cook for 10 mins
4. meanwhile fry the meat in a separate pan in the remaining ghee, to seal the meat(5-8min)
5. combine all of the ingredints in a casserrole dish and cook for 90mins at 170c or gas mark 5.
|Notes||it tastes even better if you let it cool down over night then reheat it the next day
serve with fryed rice nan bread or chupattis and loads of beer!!!
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