Original Lamb Phall Recipe BIR | VERY HOT LAMB PHALL CURRY

Phall is known as the hottest curry in an British Indian Restaurant, this is one the original Lamb Phall recipe that i came across during my time in the BIR industry. This Lamb Phall recipes goes back many years before we had the likes Mr Naga (hot chilli pickle) these days many BIR restaurants include a tsp or so when making phall.
Ingredients To Make Lamb Phall (you can use chicken, Veg, etc if you want)
8 pieces of precooked lamb
4-5 Tbsp Oil
250ml Base gravy
1 tsp Ginger Garlic Paste
1/2 diced onion
salt to taste
1 tsp Methi Leaves
1tsp Madras MIx Curry Powder
4-5 tbsp Red Chilli Powder (add more or less if you want)
2 tsp Dried Red Chilli Paste (add more or less if you want)
2-3 tbsp Fresh Coriander Leaves
Otional
1-2 tsp Mr Naga Pickle - add 2 mins before you finish cooking Lamb Phall
Finely chopped green chillies - add 2 mins before you finish cooking Lamb Phall
How To Make Dried Red Chilli Paste for Lamb Phall Recipe
15-20 Dried Red Chilies
In a pan bring water to boil, add dried red chillies and cook for about 10mins, you will notice the dry chillies puff up. At this point turn heat off and leave to cool. Once cooled then blend to paste with a 2tsp oil
How to Make Lamb Phall - Watch video and Follow Video Guide.
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[@philipatkinson7039]

Wow that looks red hot 🥵 well done pal and i hope you've got the bog roll in the fridge 😀 👍

[@TheBengaliCook]

Haha thanks mate 🥵 definitely a hot one!

[@longvile]

looks great. i will give this one a go

[@TheBengaliCook]

Enjoy...it’s hot but very tasty 🤤

[@markcort1670]

Thanks for sharing. I love your channel. Your cooking is kept simple. I swear too many people over-complicate BIR cooking. Any tips for cooking lamb please? It can end up chewy and I don't particularly buy cheap shit either. Cheers. Subscribed.

[@TheBengaliCook]

Thanks so much bud, agree many make BIR videos over complicated. I did do a video on how to cooking lamb Bhuna, give that a watch as I cook my precook lamb in a very similar way without the chilli powder, with lamb you have to get the cooking time right, not enough it will be tough and chewy. Once the lamb is 75% or so cooked then leave it on low heat on simmer until the lamb is nice n soft. Thanks for sub and enjoy. kzbin.info/www/bejne/nnyofWOcrZd-pas

[@hassanjamal4212]

The only way to prevent chew lamb is to cook it enough...either in a pot or in a pressure cooker. Tender lamb needs atleast 60 minutes of hard boiling in a normal pot, or 15 minutes in pressure cooker. Use yogurt to further tenderize the meat, or you can marinade the meat with certain spices that specifically sold to tenderize the meat and shorten cooking time

[@markST24]

@10:39 I need to mop that frying pan with some bread & butter...

[@TheBengaliCook]

YES That’s what am talking about!!!🤤🌶

[@rfnrgj]

So what is the yellow sauce you keep adding??

[@TheBengaliCook]

Hi. That’s the base gravy, here’s the link to it. kzbin.info/www/bejne/bmjGh2tvosRsl80si=7VCbffaw_rieieB-

[@evilme1752]

add potato to the recipe and this is exactly how i make my vindaloo haha, i eat it often xD

[@TheBengaliCook]

Yeah it’s a similar process, really to enjoy potatoes in curries 🙌🙌

[@rassellsobur5342]

Looks great. But what can I use or do if I don't have a base gravy to add during the cooking process

[@TheBengaliCook]

Thanks so much. If you don’t have any base gravy then you will need to start the cooking process with caramelising onions first, once the is soft add salt and tomato/purée and then add in the spices, mix really well for 5mins adding some hot water each time the spice dries up then add your precooked lamb/chicken and hot water, cook until you get the sauce consistency you want. So basically what you are doing is making the curry base first. I have some videos where I show how to cook Curries from scratch. You can watch those to get the idea of how to make the curry base from scratch. Hope this helps.

[@gavinpatel3705]

Yep piece of cake 😊

[@TheBengaliCook]

Hehe I do find hot dishes really moorish, you know you shouldn’t be eating it but it’s also another spoonful lol

[@andrewcurl4888]

Looks great. How long does the chilli paste keep in the fridge?

[@TheBengaliCook]

Great question and thanks for asking, should stay good for at a week, add more oil though as this will help. Thanks

[@stevoStevo-tx6cq]

I'd give it a go Chef, can you do a chicken version please?

[@TheBengaliCook]

Sure can, you would just add the precooked chicken instead of lamb! 🌶🌶

[@lewispindar5401]

Sorry but can anyone tell me what the yellowish stuff was being added at 2:43 because I cannot work out what he was saying

[@TheBengaliCook]

Hey thanks for asking, that was a spoon full of Base gravy to help the onions soften. Enjoy the recipe and here’s the recipe for my base gravy kzbin.info/www/bejne/bmjGh2tvosRsl80 Thanks

[@lewispindar5401]

@@TheBengaliCook awesome thank you!

[@aaroncohenour559]

What is Base gravy and how do you make it? Or what is it called in ethnic store?

[@TheBengaliCook]

Hey thanks for asking, here’s the recipe for the Base gravy, it’s like a pre made curry sauce that we use in the restaurants to make curries with. Hope this helps and enjoy 🙌🙌 kzbin.info/www/bejne/bmjGh2tvosRsl80

[@thekttravelshow0001]

Soon as you poured the oil onto that spoon It turned me off. Be free and know your measurements. Might have to do a version of yhis

[@TheBengaliCook]

Cheers, I do that so my views can see the quantity used, I also do have measurements on the description box. Please do give it go and enjoy 🙌🙌

[@thekttravelshow0001]

@@TheBengaliCook i understand its never easy i felt horrible saying it as i know how difficult it is to do, I think for the better cooks will all cringe. Keep up the great work.

[@travelsphereuk-7090]

🔥

[@TheBengaliCook]

Thanks so much 💯🔥

[@Velaxity]

Looked tasty 👌 Nice & hot 🔥 I've got some reapers in the freezer for when I fancy a really hot curry 🌶️

[@TheBengaliCook]

Thanks so much, that’s gonna take it to a different level of hot 🥵 yummy

[@Velaxity]

@@TheBengaliCook yeah they're scary hot!! I also like to use Mr naga pickle sometimes too.. Tastes amazing & packs a punch 👊

[@TheBengaliCook]

@@Velaxity Love that stuff! Always have jar in the fridge lol

[@Velaxity]

@@TheBengaliCook 👌

[@tonyjax8454]

Nice but looks very dry! It needs water way before the spices!

[@TheBengaliCook]

Thanks, this work well as this is how we cook this at BIR, instead of water we use base gravy gravy. Thanks again 🙌

[@sinister_mozz__3432]

I loveeee a phall, anyone who loves hot food like me I'd recommend digging in

[@TheBengaliCook]

Thanks so much and enjoy 🙌

[@darshangopaul5999]

Can you do a vegtearian version

[@TheBengaliCook]

That is something we can defiantly show in a future recipe, thanks and stay safe :)

[@twist3xd854]

pans very hot, just gonna add a teaspoon of.. SSSSSSSSKSKSKSKSKAKSKKAKKKKSS

[@TheBengaliCook]

Yep was talking for the video while the pan was on heat 🤣🤣

[@altair311]

Fun fact, the people who made it were bengali🇧🇩

[@TheBengaliCook]

Love fun facts!! Thanks for sharing 💯

[@altair311]

@@TheBengaliCook no worries bhai❤️

[@andyszlamp2212]

That looks more like a madras or vindaloo with extra chili paste. Phaal has a ghost chili in it.

[@TheBengaliCook]

You are right they,are very similar in the BIR industry and each restaurant tends to add different chilli, slight variation on the paste etc. Thanks again

[@anthonyali9850]

That much chilli powder cant be doing your insides any good lol

[@TheBengaliCook]

Not at all, surprises me each time people order the Phall curry, I remember particularly this one chap, he used to come every Saturday to our restaurant at the time, early evening, order a chicken Phall and boiled rice, once he had eaten he would read his paper for about 30mins then order a Cobra beer.

[@damian-795]

@@TheBengaliCook I love phall. It`s also good for you ( Capsian) from chilli / chilli powder. It`s good for the liver :-)

[@jackhodgson6520]

What

[@TheBengaliCook]

Oh yeah it’s very hot curry 🍛