PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Phall curry
  Back To Index
    Phall curry

    Phall curry (the hottest there is)
  • 1.5lbs lamb 1 big onion 8 - 10 cloves of garlic 1 inch peice fresh ginger, finely chopped 3T oil or butter 14oz tin of tomatoes or 1 pint carton of pasata 1T tomatoe puree 1T ketchup 12 - 15 dried bird seed chillies 1t cumin 1t coriander 3t birdseed chile powder 1t dried methi leaves(fenugreek) 1t garam masala
  • Cut meat into bite sized peices. Gently fry the onion, ginger and garlic until golden using half the butter/oil. Make a masala from the spices with a little water to make a thick paste, add to the onion mixture and fry for 10 mins or until the oil separates from the ingredients.

    Add the tomatoe stuff and the chillies, cook for 15 mins. while the toms and chilies are cooking fry off the meat in the rest of the butter until browned and sealed. Stick the lot into a cassarole dish and cook in an oven @ 400F, gas mark 6 for 45 mins or the meat is tender.

    I reccomend you make an Indian drink with this called Lassi,mix 1pt milk, 1pt natural yoghurt salt to taste and mix in lots of shaved ice.

    I wonder what it would be like using dried habs and hab powder? :-) I've got quite a reputation amongst my freinds for eating hot foods but this one takes the biscuit, you've got to eat it quick in a resturant otherwise they make you pay for the plate and table as it burns it's way thru!
    best of luck with this one

    From: holloway@spider.co.uk
    Posted By: holloway@spider.co.uk
    Post Date: Tue, 11 Jun 1996

    *BACK TO CURRY*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1997 - 2001
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com