Phall

Ingredients

Directions

Lamb cubes to wash, strained.

Mix turmeric powder, cumin powder, coriander powder and chilli powder with mustard oil and salt.

Cut the onion and ginger in fine slices and smash the garlic pieces and keep aside.

Put a casserole on stove, add mustard oil, fry the slice onion till very light brown, add crushed garlic, whole red chilies and ginger, cumin seed, fennel seeds, onion seeds, fenu grek seeds and lastly add fenu grek leaves, fry but don’t burn.

Add tomato paste, fry few seconds, add chili powder, add the mixed meat, fry for few minutes till you get little fry smell.

Add two cups of warm water, cashew paste, tamarind, add the sliced Madam Senat or Naga chilli, lemon grass leaves(if not lemon leaves will be ok too),crushed peppercorns and put in simmer till meat is tend and the sauce is thick.

Before taking out from fire taste for salt and hotness.

Warning:

Due to PhallL is the hottest curry ever. It can be harmfu for the persons with stomach problems. It is not at all suitable. For the people cannot take chillies Children of course. During preparition make sure to use latex kitchen gloves, becaue of the hot chillies.

Nutrition Facts

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.