Meat Phall (The Hottest Curry Of All)
indian, main dish, meats
1 1/2 lb meat or poultry
1 large onion; finely chopped
8 garlic cloves; fine chopped
1 oz fresh ginger; finely chopped
3 tablespoon ghee or oil
14 oz tinned tomatoes
1 tablespoon tomato ketchup
1 tablespoon tomato puree
12 fresh or dried chillies **
1 salt
----SPICES----
1 teaspoon cummin, ground
1 teaspoon coriander, ground
1 tablespoon ground chillies (cayenne)
1 teaspoon dry fenugreek leaves (opt)
1 teaspoon garam masala
NB * These should be hot chillies. Habaneros or scotch bonnets for real chileheads. Ordinary mortals would use cayennes. Use any meat, cut into 1 inch pieces or poultry, skinned and cut into bite sized pieces.
Cut up meat or poultry, and fry 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, without burning. Add all the tomatoes (chopped tinned, puree and ketchup) and the chillies. Cook for a further 10 minutes (don't burn). Meanwhile fry the meat in the remaining ghee or oil in a separate pan, until sealed, 5-10 minutes. Combine all ingredients in a casserole or dutch oven, and cook in a preheated oven at 400F (200C Gas Mk 6) for 45-60 minutes. This curry can be left to marinate overnight, or it can be frozen.
Note. This curry is an incendiary hot recipe for the fire eaters only ~ it must not be eaten by the unsuspecting. It is a very hot curry indeed, producing an attractive red sauce. Serve with plain rice and if you dare, chilli pickle and fresh chilli chutney.
Recipe Pat Chapman, "Indian Restaurant Cookery" MMed IMH C/o Georges' Home BBS 2:323/4.4
Yield: 4 servings