Phaal Curry are you up to it ? As this recipe is going to blow your socks off but still be tasty and enjoyable , but that said if you normally have a Korma then this is not for you.You will need to wear gloves to make this dish.
So the ingredients require are below and as always the fresher the better as you get the benefit later in the dish.
- 2 tomatoes, diced
- 1/4 cup water
- 10 cloves garlic, coarsely chopped
- 2 tablespoons grated fresh ginger root
- 1 tablespoon tomato puree
- 1 tablespoon salt
- 3 ghost chili peppers, stemmed and coarsely chopped (use gloves)
2 teaspoons chili powder
- 2 teaspoons garam masala
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons ground coriander
- 1 teaspoon ground fenugreek
- ground black pepper to taste
- 2 pounds cubed lamb
- 1/4 cup clarified butter (ghee)
- 1 large onion, diced
- 1 tablespoon chopped fresh cilantro, or to taste
Be very careful handling ghost chile peppers and use gloves !
- Place tomatoes, water, garlic, ginger, tomato puree, salt, ghost peppers, chili powder, garam masala, cumin, coriander, fenugreek, and black pepper into a blender and pulse several times to chop. Blend the ingredients until liquefied. Be careful, ghost chilies will burn eyes, mouth, or nose if touched.
- Pour the blended mixture into a large bowl and stir in lamb to coat; let lamb marinate at least 1 hour in refrigerator.
- Heat clarified butter in a large pan over medium-high heat and cook onion until lightly golden brown, 10 to 15 minutes, stirring constantly. Pour the lamb and marinade into the skillet and bring to a boil; cook and stir until sauce begins to thicken, about 5 minutes. Reduce heat to low and simmer until lamb is tender, about 20 more minutes. Garnish with cilantro to serve.
Smells red hot once cooled and your Phaal Curry it going to make you sweet .Its a good idea to have some chilled milk on stand by as water will only make it worse.