Lamb Phaal Curry
Over a year ago
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Ingredients
- 500g Lamb
- 1 Large Onion
- 4 Cloves Garlic
- 1 Thumb Sized Piece Ginger
- 8 Birds Eye Chillies
- 1 Tsp Coriander
- 1 Tsp Cumin
- 1 Tsp Paprika
- 1 Tsp Fenugreek (Ground)
- 1 Tin Chopped Plum Tomatoes
- ½ Pint Stock (Lamb or Vegetable)
- 1 Tbsp Garam Masala
- 1 Bunch Fresh Coriander
- 1 Tsp Salt
- To Taste Pepper
Accompaniment
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Description
Phaal is said to be the hottest curry of them all! It was originally served in the Indian restaurants of Great Britain.
Method
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1
Brown the meat in batches to seal and set aside.
In a glug of oil, soften the roughly chopped onions, grated or finely chopped ginger, chopped chillies and crushed garlic.
When the onions are soft a beginning to go tranlucent, add the cumin, coriander, fenugreek and paprika. Stir for another minute or so to allow the spices to cook. Add the salt and pepper.
Add the meat, continue to stir combining the meat and vegetables. Add the tomatoes and stock, cover and simmer on a low heat for about 2 hours, until the meat is nice and tender.
Add the garam masala and chopped coriander leaves and stir just before serving.
Serve with naan bread and basmati rice
Chef's Tips
This recipe is equally delicious using chicken, beef or mutton. I use 8 chillies with seeds, which makes for quite a hot curry, obviously you can experiment and vary to your taste.
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