This is the world's hottest curry, because it contains the world's hottest chile, the Bhut Jolokia or 'Ghost Chile', which is three times hotter than a habanero. This pan-Asian dish is not for the faint of heart. It is atomically spicy! Enjoy!

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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

325.9 calories; 29.1 g protein; 12.5 g carbohydrates; 111.8 mg cholesterol; 1486.5 mg sodium. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
08/15/2019
Very good stuff, but very VERY much too spicy, so i swapped the ghosts with fresh habaneros. Would've gave 5*, but this is missing some of the ingredients found in some top rated curry dish recipes, which could gave this better taste. I don't know if it matters much tho because when you do this with ghost chili peppers you won't be tasting anything other much but only fire and brimstone! Read More