Phaal

Ingredients

• 2 medium tomatoes, diced
• 0.25 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
• 1.5 teaspoons ground cumin
• 1.5 teaspoons ground coriander
• 1 teaspoon ground fenugreek
• ground black pepper to taste
• 2 pounds cubed lamb
• 0.25 cup clarified butter (ghee)
• 1 large onion, diced
• 1 tablespoon chopped fresh cilantro, or to taste

Steps

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.
2. Transfer blended mixture to a large bowl. Add lamb and stir to coat. Cover and marinate in the refrigerator for 1 hour.
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.
4. Ladle into bowls and garnish with cilantro.