---------- Recipe via Meal-Master (tm) v8.03
 
      Title: PHALL
 Categories: Indian
      Yield: 4 servings
 
    675 g  Meat or poultry
      1 lg Onion finely chopped
      8    Cloves garlic finely chopped
     25 g  Fresh ginger finely chopped
      3 tb Oil or ghee
    400 g  Tin of tomatoes
      1 tb Tomato ketchup
      1 tb Tomato paste
     12    Fresh or dried chillies (or
           - more)
           Salt

--------------------------SPICES--------------------------
      1 ts Cummin ground
      1 ts Coriander ground
      3 ts Chilli powder
      1 ts Dry fenugreek leaves
      1 ts Garam masala
 
  Chop the meat and fry the 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. Add the tomato
  (tinned, ketchup and paste) and chillies. Cook for a
  further 10 minutes. Meanwhile fry the meat in a
  separate pan in the remaining ghee or oil, until
  sealed (5-10 minutes). Combine all ingredients in a
  casserole dish and cook in a preheated oven at 200 C
  for 45-60 minutes. This curry can be left to marinate
  overnight or it can be frozen.
 
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