phaal

Ingredients

• Servings: 5
• 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 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

Recipe

Preparation Time: 30 mins Cook Time: 35 mins Ready Time: 2 hrs 5 mins


• place tomatoes, water, garlic, ginger, tomato puree, salt, 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, 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.