Photo: Markus Spiske
Phaal
17 ingredients
30 min + 35 min
5 servings
openrecipes
"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!"
Estimated Nutrition (whole recipe, rough)
497
Calories
29g
Protein
34g
Fat
22g
Carbs
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lamb | 100g cooked | 294 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coriander | not in our table | 0 |
| Fenugreek | not in our table | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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 ghost 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes