Phaal curry made with fearsome ghost peppers is the hottest curry out there. Serve this volcanic red curry over rice, and be warned — this dish is for spice fans only!
Preparation Time
30 mins
Cooking Time
45 mins
Total Time
1 hr 15 mins
Calories
316 Calories
Recipe Instructions
Step 1
Combine 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 ingredients, then blend until liquefied.
Step 2
Transfer blended mixture to a large bowl. Add lamb and stir to coat. Cover and marinate in the refrigerator for 1 hour.
Step 3
Melt ghee in a large pot over medium-high heat. Add onion and cook, stirring constantly, until golden brown, 10 to 15 minutes. Carefully pour lamb and marinade into the pot and bring to a boil. Cook and stir until sauce begins to thicken about 5 minutes. Reduce the heat to low and simmer until lamb is tender, about 20 minutes.
Step 4
Ladle into bowls and garnish with cilantro.
Ingredients
1 tablespoon salt
ground black pepper to taste
1 large onion, diced
2 teaspoons chili powder
2 teaspoons garam masala
2 tablespoons grated fresh ginger root
1 tablespoon tomato puree
1 tablespoon chopped fresh cilantro, or to taste
2 medium tomatoes, diced
1 teaspoon ground fenugreek
10 cloves garlic, coarsely chopped
3 ghost chile peppers, stemmed and coarsely chopped (use gloves)
