Phaal

• 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

1. 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.
2. Pour the blended mixture into a large bowl and stir in lamb to coat; let lamb marinate at least 1 hour in refrigerator.
3. 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.

tomatoes, water, garlic, ginger root, tomato puree, salt, chile peppers, chili powder, garam masala, ground cumin, ground coriander, ground fenugreek, ground black pepper, lamb, clarified butter, onion, fresh cilantro

Taken from www.allrecipes.com/recipe/222950/phaal/ (may not work)