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 Toma...
Ingredients
- 675g meat or poultry
- 1large onion finely chopped
- 8Clovegarlic finely chopped
- 25g fresh ginger finely chopped
- 3tbsp oil or ghee
- 400g tin of tomatoes
- 1tbsp tomato ketchup
- 1tbsp tomato paste
Directions
- 1
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 o
- 2
Mix the spices with a little water to make a paste
- 3
Add to the onion mixture, and cook for 10 minutes
- 4
Add the tomato (tinned, ketchup and paste) and chillies
- 5
Cook for a further 10 minutes
- 6
Meanwhile fry the meat in a separate pan in the remaining ghee or oil, until sealed (5-10 minutes)
- 7
Combine all ingredients in a casserole dish and cook in a preheated oven at 200 C for 45-60 minutes
- 8
This curry can be left to marinate overnight or it can be frozen.