Description
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
- ¼ 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 ½ teaspoons ground cumin
- 1 ½ teaspoons ground coriander
- 1 teaspoon ground fenugreek
- ground black pepper to taste
- 2 pounds cubed lamb
- ¼ cup clarified butter (ghee)
- 1 large onion, diced
- 1 tablespoon chopped fresh cilantro, or to taste
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 35 mins
Total Time: 2 hrs 5 mins
Servings: 5