Are You MAKING MONEY from SURFING the WEB?, If not you must be CRAZY! Companies are GIVING AWAY MONEY! Isn't it time you claimed your share..? All you've got to do is click on the banner above, sign up and start making money right away! Tell your friends! For more money making ideas visit my Get Paid To Surf Page!

Let's get one thing straight, I love many things... wine, women, song and food! I love Chinese and Indian food, of all the dishes I can think of curries are my favourite. Whether they are mild ones from the chinese take away that have been cooking for days or the hotter indian varieties. There's something about going for a curry after you've been on the razz with the boys!!

Now here's an interesting recipe that you don't see on a menu in an Indian restaurant, I have yet to try it, perhaps when I've got a pair of flame-proof underpants I will!!!

Lamb Phall

Ingredients

• 8 fresh or dries Red chillies.
• 4 tbsp ghee.
• 1 onion, chopped finely.
• 6 garlic cloves, chopped finely.
• 5cm/2in piece ginger root, chopped finely.
• 1 tsp cumin seeds, ground.
• 1 tsp coriander seeds, ground.
• 1 tsp fenugreek seeds, ground.
• 1 tsp Garam Masala (preferably freshly made).
• 425g/14oz can tomatoes.
• 1 tbsp tomato ketchup.
• 1tbsp tomato puree (paste).
• 750g/1 1/2 lb boneless lamb shoulder, cut into 5cm/2in cubes.

Preparation

1. Chop 4 of the chillies and leave the other 4 whole.

2. Heat half of the ghee in a saucepan and add the onion, garlic and ginger. Stir over a medium heat until golden.

3. Stir in the cumin, coriander, fenugreek and garam masala into the onion. Cook over a medium heat for 10 minutes.

4. Stir in the canned tomatoes, tomato ketchup, tomato puree (paste) and the whole and chopped chillies into the pan, and bring to a gentle boil. Cook over a low heat for 10 minutes.

5. Meanwhile, heat the remaining ghee in a flame proof casserole and cook the meat until evenly sealed. Cook in batches if necessary.

6. Transfer the sauce to the casserole with the meat, cover and cook in a preheated oven at 180 degrees Centigrade/350 degrees Farenheit/Gas Mark 4 for 1 1/2 hours until the meat is tender.

7. And lastly, don't forget to put a roll of toilet paper in the fridge!

A new arrival on the curry scene is the Balti, which is quite simply a stir-fry curry. Although there is still some confusion as to its origins (Baltistan or Birmingham..?) there can be no doubt that it is gaining popularity worldwide.

For more information on Balti cooking try the following links... The Balti Page, The Little Balti Book Incomplete Draft v0.5.

---