PHAAL
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
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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Yodahe Adane
[email protected]This is my new favorite phaal curry recipe. It's so easy to make and always turns out perfectly.
Asifkhan Khangkhan
[email protected]This phaal curry was a bit too spicy for my taste, but it was still very flavorful. I'll definitely be making it again, but I'll use less chili powder next time.
New life
[email protected]I'm not a huge fan of Indian food, but this phaal curry was surprisingly delicious. I really enjoyed the combination of spices.
Naomi Kates
[email protected]This phaal curry was amazing! The flavors were so complex and well-balanced. I will definitely be making this again.
Niyantan Niyantan
[email protected]I followed the recipe exactly, but my phaal curry turned out too bland. I think I'll add more spices next time.
Beebee Brooklyn
[email protected]This is the best phaal curry recipe I've ever tried. It's so flavorful and has just the right amount of heat.
Noman NadaN
[email protected]I've made this phaal curry several times now, and it always turns out perfectly. It's a great recipe for a quick and easy weeknight meal.
Peter Crouch
[email protected]This phaal curry was a bit too runny for my taste. I think I'll add more cornstarch next time.
Malik Raju
[email protected]I'm not a huge fan of spicy food, but this phaal curry was surprisingly mild. I really enjoyed the flavors.
Frankie Welch
[email protected]This is my go-to recipe for phaal curry. It's always a winner with my family and friends.
Sarfraz Jaffar
[email protected]I made this phaal curry for a party, and it was a huge hit! Everyone loved the complex flavors and the perfect amount of heat.
Bandit the Bamboozle
[email protected]This phaal curry was a bit too sweet for my taste. I think I'll reduce the amount of sugar next time.
Umunnakwe Suzy
[email protected]I followed the recipe exactly, but my phaal curry turned out too spicy. Next time, I'll use less chili powder.
Hajirashid
[email protected]This is the best phaal curry I've ever had. It's so flavorful and has just the right amount of heat. I will definitely be making this again!
Nafiu Mohammed mataimaki
[email protected]I've made this phaal curry several times now, and it's always a crowd-pleaser. The roasted tomatoes and peppers give it a wonderfully rich flavor, and the spices are perfectly balanced.
malik Yt
[email protected]This phaal curry was an absolute delight! The flavors were incredibly complex and well-balanced, with just the right amount of heat. I followed the recipe exactly, and it turned out perfectly. I served it with basmati rice and naan bread, and it was