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Fiery Phaal Curry

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PREP TIME
30 min
COOKING TIME
45 min
TOTAL TIME
135 min
SERVINGS
6 servings
Dinner
Fiery Phaal Curry
Ingredients
  • 2 medium tomatoes, diced
  • 1/4 cup water
  • 10 cloves garlic, coarsely chopped
  • 3 ghost chile peppers, stemmed and coarsely chopped (use gloves)
  • 2 tablespoons grated fresh ginger root
  • 1 tablespoon tomato puree
  • 1 tablespoon salt
  • 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
Instructions
1
Combine the ingredients of tomatoes, water, garlic, ghost peppers, ginger, tomato purée, salt, chili powder, garam masala, cumin, coriander, fenugreek, and pepper in a blender. Pulse several times to chop the ingredients into smaller pieces, then blend until they form a smooth liquid
2
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3
Transfer the blended mixture to a large bowl. Add the lamb and mix it well with the marinade, ensuring that all the meat is coated evenly. Cover the bowl with a lid and refrigerate for 1 hour, allowing the flavors to meld together
4
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5
Heat ghee in a large pot over medium-high heat. Add the onion and cook, stirring constantly, until it turns golden brown, taking around 10 to 15 minutes. Carefully pour the lamb and marinade into the pot, then bring the mixture to a boil. Continue cooking and stirring until the sauce starts to thicken, about 5 minutes. Reduce the heat to low and let it simmer until the lamb is tender, taking around 20 minutes
6
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7
Spoon the cooked mixture into bowls and garnish with cilantro to add a fresh touch