Phaal - cooking recipe

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
Preparation
    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.

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