Phaal recipe
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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
Nutrition Info
- 325.9 caloriescarbohydrate: 12.5 gcholesterol: 111.8 mgfat: 18.1 gfiber: 3.1 gprotein: 29.1 gsaturatedFat: 9 gservingSize: -sodium: 1486.5 mgsugar: 4.6 gtransFat: : -unsaturatedFat: : -
Directions Phaal
Directions
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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.