Phaal

1. Combine tomatoes, water, garlic, ghost peppers, ginger, tomato purée, salt, chili powder, garam masala, cumin, coriander, fenugreek, and pepper in a blender. Pulse several times to chop ingredients, then blend until liquefied.

2. Transfer blended mixture to a large bowl. Add lamb and stir to coat. Cover and marinate in the refrigerator for 1 hour.

3. Melt ghee in a large pot over medium-high heat. Add onion and cook, stirring constantly, until golden brown, 10 to 15 minutes. Carefully pour lamb and marinade into the pot and bring to a boil. Cook and stir until sauce begins to thicken about 5 minutes. Reduce the heat to low and simmer until lamb is tender, about 20 minutes.

4. Ladle into bowls and garnish with cilantro.

Tips

Wear gloves when handling ghost chiles, and wash your hands well immediately after discarding gloves. It's easy to burn your eyes, mouth, or nose by transferring any of the pepper oils with hands that have not been carefully cleaned.