Phall
Meat, tomatoes and tomato ketchup baked in the oven and spiced with ginger and cumin for a British curry-house dish.
1 hr 40 min · Serves 4 · Medium
Ingredients
Spices
Method
Start cooking mode- Prep 10 min · Cook 90 min · 100 min total
- medium
- 1
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.
- 2
Mix the spices with a little water to make a paste. Add to the onion mixture and cook for 10 minutes.
- 3
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.).
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
