•       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

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.