| 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
A Message from our Provider:
“Never give the devil a ride — he will always want to drive.”