Lamb Phall

A very easy to make and very hot dish on the tongue. Enjoy with caution.

Serves 4-6 (Estimated) Rating 4 (1-5)

Prep Time 20 Minutes Cooking Time 100 Minutes

1 Large Onion finely chopped
8 Cloves Garlic finely chopped
3cm Fresh Ginger finely chopped
3 Tablespoons vegetable oil
1 Teaspoon Ground Cumin
1 Teaspoon Ground Coriander
3 Teaspoon Chilli Powder
1 Teaspoon Fenugreek Leaves
1 Teaspoon Garam Masala
400g Tin Tomatoes
2 Tablespoons Tomato Paste
12 Fresh Birdseye Chillies
Salt to taste
675g Lean Lamb diced
Fry onion garlic and ginger until golden in half the oil on medium heat.
Add the dry spices to the onion mixture and cook for 10 minutes add water if mixture starts to stick.
Add the tomato (tinned and puree) and fresh chillies.
Cook for a further 10 minutes.
Meanwhile fry the meat in a separate pan in remaining oil until sealed (about 5-10 minutes).
Combine all ingredients in a casserole dish and cook in preheated oven at 400F Gas 6 for 45 - 60 minutes.