Phall (The Hottest Curry of All!)
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 4
- 1 large onion finely chopped
- 1 teaspoon cumin ground
- 1 teaspoon garam masala
- 1 tablespoon tomato puree
- 1 teaspoon coriander ground
- 1 1/2 lbs meat or 1 1/2 lbs poultry chopped into 1 inch cubes
- 8 garlic cloves finely chopped
- 1 ounce fresh ginger finely chopped
- 3 tablespoons ghee or 3 tablespoons oil
- 14 ounces canned tomatoes
- 1 tablespoon tomato ketchup
- 12 dried chilies (birdseye work well) or 12 fresh
- 3 teaspoons chili powder (dried ground chiles such as cayenne)
- 1 teaspoon dried fenugreek leaves (optional)
- Carbohydrate 14.3977533786596 g
- Cholesterol 0 mg
- Fat 0.395117328674912 g
- Fiber 2.03188141597682 g
- Protein 2.04210278520153 g
- Saturated Fat 0.0682226364965483 g
- Serving Size 1 1 serving(s) (328g)
- Sodium 266.812420681469 mg
- Sugar 12.3658719626828 g
- Trans Fat 0.112678641181091 g
- Calories 62 calories
{ "@type": "ItemList", "itemListElement": [ "Fry the meat in a pan in half the ghee or oil, until sealed (5 to 10 minutes). Set aside.", "Fry the onion, garlic and ginger until golden in remaining 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 puree) and chilies.", "Cook for a further 10 minutes.", "Combine the meat and all ingredients in a casserole dish and cook in a pre-heated oven at 400 deg F, Gas 6 for 45 to 60 minutes. (Alternatively, add meat back to the pan with the mixture and cook covered on low heat for an hour. At this stage you can also just throw it all into the slow cooker if you prefer.)." ] }
