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CATEGORY CUISINE TAG YIELD
Meats Indian Indian 4 Servings

INGREDIENTS

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
1 ts Cummin ground
1 ts Coriander ground
3 ts Chilli powder
1 ts Dry fenugreek leaves
1 ts Garam masala

INSTRUCTIONS

SPICES
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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