675 g  Meat or poultry
1 lg Onion finely chopped
8    Cloves garlic finely chopped
25 g  Fresh ginger finely chopped
3 tb Oil or ghee
400 g  Tin of tomatoes
1 tb Tomato ketchup
1 tb Tomato paste
12    Fresh or dried chillies (or
- more)
Salt

SPICES
1 ts Cummin ground
1 ts Coriander ground
3 ts Chilli powder
1 ts Dry fenugreek leaves
1 ts Garam masala

Chop the meat and fry the onion, garlic and ginger until golden in half the
ghee or oil. Mix the spices with a little water to make a paste. Add to the
onion mixture, and cook for 10 minutes. Add the tomato (tinned, ketchup and
paste) and chillies. Cook for a further 10 minutes. Meanwhile fry the meat
in a separate pan in the remaining ghee or oil, until sealed (5-10
minutes). Combine all ingredients in a casserole dish and cook in a
preheated oven at 200 C for 45-60 minutes. This curry can be left to
marinate overnight or it can be frozen.