Phall

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.