lamb
Lamb Phall
serves 4-6
8 fresh or dried red chilies, or to taste
60ml / 4tbsp ghee or vegetable oil
1 onion, finely chopped
6 garlic cloves, chopped finely
5cm / 2 in ginger root, grated or chopped finely
5ml / 1 tsp cumin seeds, ground
5ml / 1 tsp coriander seeds, ground
5ml / 1 tsp fenugreek seeds, ground
5ml / 1 tsp Garam masala powder
425g / 14 oz canned canned tomatoes
15 ml / 1 tbsp tomato ketchup
15 ml / 1 tbsp tomato puree ( paste )
750g / 1 1/2 lb boneless lamb shoulder, cut into 5cm
/ 2in cubes
To serve:
Cucumber Raita
Pickles
Chop 4 of the chillies, leaving the other 4 whole
Heat half the ghee, or oil, in a saucepan and add the onion, garlic
and ginger.
Stir over a low to medium heat until light golden.
Stir in the cumin, coriander, fenugreek and garam masala into the onion mixture. Cook over a medium heat for ten minutes.
Stir into the pan the canned tomatoes, tomato puree ( paste ), tomato ketchup and the whole and chopped chillies into the pan, and bring to a gentle boil. Cook over a low heat for 10 minutes.
Meanwhile, heat the remaining ghee / oil in a flameproof casserole, and cook the meat until evenly sealed, in batches if necessary.
Once the meat is sealed, transfer the sauce to the casserole with
all the meat,. cover and cook in a pre-heated oven at 1800C /
3500F / Gas Mark 4 for 11/2 hrs, or until
the meat is tender.