Ingredients Jump to Instructions ↓

  1. 1 1/2lb Meat or poultry

  2. 1 ts Dry fenugreek leaves

  3. 3 ts Chilli powder

  4. 1 ts Coriander ground

  5. 1 ts Cummin ground -- SPICES -- Salt more

  6. 12 Fresh or dried chillies

  7. 1 tb Tomato paste

  8. 1 tb Tomato ketchup

  9. 1 lb Can of tomatoes

  10. 3 tb Oil or ghee

  11. 1 oz Fresh ginger finely chopped

  12. 8 Cloves garlic finely chopped

  13. 1 lg Onion finely chopped

  14. 1 ts Garam masala

Instructions Jump to Ingredients ↑

  1. + Directions : 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.


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