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Jonathan 3

"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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2 h 5 m servings 326 cals
Serving size has been adjusted!

Original recipe yields 5 servings



  • Calories:
  • 326 kcal
  • 16%
  • Fat:
  • 18.1 g
  • 28%
  • Carbs:
  • 12.5g
  • 4%
  • Protein:
  • 29.1 g
  • 58%
  • Cholesterol:
  • 112 mg
  • 37%
  • Sodium:
  • 1487 mg
  • 59%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  • Ready In

  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.



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