CULT MEMBERS RECIPES

A -B -C -D -E -F -G -H -I -K -L -M -N -O -P -Q -R -S -T -U -V -X -Y -Z

If you are unsure about any spices or cooking terms used in any of these recipes then try useing this very helpful glossary. To return to this recipe after the glossary hit the BACK button on your browser.

PHALL Serves 4

If you are unsure about any of the spices or cooking terms then visit the glossary. GLOSSARY

Ingredients

1.1/2lb(675g) meat or poultry
3 tablespoons of ghee
8 cloves of garlic, finely chopped
1 large onion, finely chopped
14 OZ (400g) tin tomatoes
2 tbl spoons of tomato puree
2 inch piece of ginger
salt
12 fresh or dried chillies

Spices

3 tsp chilli powder (more if you like the heat)
1 tsp ground cummin
1 tsp ground coriander
1 tsp dried fenugreek leaves
1 tsp garam masala

Method

1. Chop the meat and fry onionm garlic and ginger until golden in half the ghee or oil.

2. Add the spices to the onion mixture and cook for 10 mins, add water if mixture starts to stick.

3. Add the tomato (tinned and puree) and chillies. Cook for a further 10 mins.

4. Meanwhile fry the meat in a separate pan in remaining ghee or oil, until sealed (5 - 10 mins).

5. Combine all ingredients in a casserole dish and cook in preheated oven at 400F Gas 6 for 45 - 60 mins. This curry can be left to marinate overnight for better results.

If you have any authentic Indian recipes that you would like to have included on the cult recipe pages please
E-Mail them to me

Return home