Phall

• 1 1/2 pounds meat or poultry
• 1 large onions finely chopped
• 8 cloves garlic finely chopped
• 1 ounce ginger fresh, finely chopped
• 3 tablespoons vegetable oil or ghee
• 1 pound tomatoes
• 1 tablespoon ketchup
• 1 tablespoon tomato paste
• 12 each green chili peppers fresh
• 1 x salt
• 1 teaspoon cumin ground
• 1 teaspoon coriander ground
• 3 teaspoons chili powder
• 1 teaspoon fenugreek leaves dry
• 1 teaspoon garam masala

1. Heat a large non-stick pan or heavy skillet over medium-high heat.
2. Add half the ghee (clarified butter) or oil, let pre-heat then add the onion, garlic and ginger and cook until golden.
3. In a small bowl mix the spices with a bit of water to make a paste.
4. Add to the onion mixture, and cook for 10 minutes.
5. Pre-heat the oven to 400F (200C).
6. (200 C)
7. Meanwhile seed and finely chop the green chili peppers.
8. Wear glove and/or be cautious.
9. Wash your hands well after handling and keep your hands away from your face.
10. Add the tomato and the green chili peppers to the skillet.
11. Cook for a further 10 minutes.
12. Meanwhile chop the meat.
13. Heat the remaining ghee or oil over medium-high heat.
14. Cook the meat until the outside is browned for about 5 to 10 minutes.
15. Combine all ingredients in a casserole dish.
16. Bake in the oven for 45 minutes to one hour.
17. Serve with rice.

meat, onions, garlic, ginger, vegetable oil, tomatoes, ketchup, tomato paste, green chili peppers, salt, cumin ground, coriander ground, chili powder, fenugreek leaves, garam masala

Taken from recipeland.com/recipe/v/phall-40126 (may not work)