---------- Recipe via Meal-Master (tm) v8.03
       Title: PHALL
  Categories: Indian
       Yield: 4 servings
     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)
       1 ts Cummin ground
       1 ts Coriander ground
       3 ts Chilli powder
       1 ts Dry fenugreek leaves
       1 ts Garam masala
   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.