| 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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