Phall (The Hottest Curry Of All!) - cooking recipe

Ingredients

1 1/2 lbs meat or 1 1/2 lbs poultry, chopped into 1 inch cubes
1 large onion, finely chopped
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
1 tablespoon tomato puree
12 dried chilies (birdseye work well) or 12 fresh chili peppers (birdseye work well)
Spices
1 teaspoon cumin, ground
1 teaspoon coriander, ground
3 teaspoons chili powder (dried, ground chiles such as cayenne)
1 teaspoon dried fenugreek leaves (optional)
1 teaspoon garam masala

Preparation

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.).