Phall The Hottest Curry Of All Recipes

PHAAL

Phaal image

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!

Provided by Jonathan

Categories World Cuisine Recipes Asian Indian

Time 2h5m

Yield 5

Number Of Ingredients 17

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

Steps:

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.

Nutrition Facts : Calories 325.9 calories, Carbohydrate 12.5 g, Cholesterol 111.8 mg, Fat 18.1 g, Fiber 3.1 g, Protein 29.1 g, SaturatedFat 9 g, Sodium 1486.5 mg, Sugar 4.6 g

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