Phall with Chicken or Lamb

Phall with chicken or mutton
One of the strongest curries from that region, although I worked with chefs from Mexico and Korea and ate stronger dishes that made it hard to take a breath. 🙂

50 ml of oil

1kg of lamb or chicken

1 white onion

1 cm of ginger

8 cloves

half a tablespoon of cumin

3 tablespoons of yellow curry

1 tablespoon of garam masala

half a tablespoon of turmeric

1 tablespoon of cayenne pepper

10 red chili peppers

1 scotch bonnet pepper

2 tomatoes

250 ml of chicken broth

2 tablespoons of cane sugar

2 lemons

salt pepper

Pour the oil into a wide pot and heat it up. Place the meat in the oil and fry well on all sides. It is a good idea to add the meat in batches and take it out when it is already fried to avoid the moment when the meat starts to cook. This is important in the case of mutton because it will become stringy and tough. Remove the fried meat to a plate and set it aside. Add another onion to the pot to translucent it. Add garlic and ginger. After a few minutes, add the remaining spices and roast for a few minutes. Remember to grind or crush the cloves in a mortar. However, you can now buy ground cloves in supermarkets. After a few minutes of roasting the spices with onion, garlic and ginger, add chilli and sugar. Mix everything and add the fried meat. Pour the broth and add chopped tomatoes. Season with salt and pepper and leave to simmer for about one hour. Basmati rice and lentils are perfect for this dish. Personally, I also like it with plain flatbread or naan bread.