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Ingredients Jump to Instructions ↓

  1. 675 g Meat or poultry

  2. 1 lg Onion finely chopped

  3. 8 Cloves garlic finely chopped

  4. 25 g Fresh ginger finely chopped

  5. 3 tb Oil or ghee

  6. 400 g Tin of tomatoes

  7. 1 tb Tomato ketchup

  8. 1 tb Tomato paste

  9. 12 Fresh or dried chillies

  10. 1 ts Cummin ground

  11. 1 ts Coriander ground

  12. 3 ts Chilli powder

  13. 1 ts Dry fenugreek leaves

  14. 1 ts Garam masala

  15. 10 minutes. Add the tomato (tinned, ketchup and paste) and chillies. Cook for a further

  16. 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

  17. 200 C for 45-60 minutes. This curry can be left to marinate overnight or it can be frozen.

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