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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 5 |
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This is the world's hottest curry, because it contains the world's hottest chile, the Bhut Jolokia or 'Ghost Chile', which is three times hotter than a habanero. This pan-Asian dish is not for the faint of heart. It is atomically spicy! Enjoy! Ingredients:
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 chile 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 |
Directions:
1. 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.
2. Pour the blended mixture into a large bowl and stir in lamb to coat; let lamb marinate at least 1 hour in refrigerator.
3. 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.
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