Ingredients
6
6 servings
- •2 medium tomatoes, diced
- •0.25 cup water
- •10 cloves garlic, coarsely chopped
- •3 ghost chile peppers, stemmed and coarsely chopped (use gloves)
- •2 tablespoons grated fresh ginger root
- •1 tablespoon tomato puree
- •1 tablespoon salt
- •2 teaspoons chili powder
- •2 teaspoons garam masala
- •1.5 teaspoons ground cumin
- •1.5 teaspoons ground coriander
- •1 teaspoon ground fenugreek
- •ground black pepper to taste
- •2 pounds cubed lamb
- •0.25 cup clarified butter (ghee)
- •1 large onion, diced
- •1 tablespoon chopped fresh cilantro, or to taste
Instructions
- Combine tomatoes, water, garlic, ghost peppers, ginger, tomato purée, salt, chili powder, garam masala, cumin, coriander, fenugreek, and pepper in a blender. Pulse several times to chop ingredients, then blend until liquefied.
- Transfer blended mixture to a large bowl. Add lamb and stir to coat. Cover and marinate in the refrigerator for 1 hour.
- Melt ghee in a large pot over medium-high heat. Add onion and cook, stirring constantly, until golden brown, 10 to 15 minutes. Carefully pour lamb and marinade into the pot and bring to a boil. Cook and stir until sauce begins to thicken about 5 minutes. Reduce the heat to low and simmer until lamb is tender, about 20 minutes.
- Ladle into bowls and garnish with cilantro.
Nutritional Facts
Per 6 servings
- Calories: 316
- Carbohydrate: 8g
- Fat: 17g
- Fiber: 2g
- Protein: 32g
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