Phaal

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.