25/10/14 14:43 Filed in: Indian - Main
I was looking for a way to use one of my rather ferocious 7 Pot Doughla chillies (2nd hottest in the world). After my last attempt with the Naga Chili Chicken, I was quite nervous!. These bright red devils are a delicious fruity chilli and really add a fanatic flavour to the finished dish. However, they are outrageously hot, punching in at 1.2 million scoville. This recipe will be equally good with Scotch Bonnets instead.
The recipe was also an attempt to clear out some of my old spices and the plethora of tomatoes from the garden.
It is a very simple recipe, making a tasty curry sauce base and then adding caramelised lamb mince in to enfuse with the spices and chilli flavours.
The finished dish was lip smackingly delicious, definitely on the hot side although a builder as opposed to a full front assault, but the petit poit and fragrant spice background keep everything under control and very moreish!
I served the dish with sticky Basmati rice, some naan bread and Greek yoghurt. It really is a great mouthful!
Full Recipe ...