Phaal

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

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.