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Lamb Naga Phall
Serves 1-2 Prep 10 min Cook 10 min Total 20 min Type Meal Origin Indian

Lamb Naga Phall

The hottest curry-house dish: pre-cooked lamb in a fierce dark gravy built on Naga chillies and phaal-strength curry spice.

Serves 1 Prep 10 minutes Cook 10 minutes Units Rate

Overview

An extremely hot British curry-house phall featuring Naga chillies and Mr Naga pickle for intense heat balanced with rich flavors. This dish is not for the faint-hearted; serve with cooling accompaniments like rice, naan, and cold lager.

Ingredients

Chilli paste

  • 4 habanero chillies, finely chopped (blended with water to paste)

Base

  • 2 tbsp rapeseed (canola) oil or mustard oil
  • ½ small onion, finely chopped
  • ½ red bell pepper, diced

Aromatics and spices

  • 1 tbsp garlic and ginger paste
  • 1 tbsp Mr Naga chilli pickle (optional but recommended)
  • 1 tbsp Mixed Powder (or curry powder)
  • 2 tsp Kashmiri chilli powder
  • 70 ml (¼ cup) tomato purée

Sauce and protein

Finishers

  • Salt, to taste
  • 1 tsp dried fenugreek leaves (kasoori methi)
  • ½ tsp Garam Masala
  • 2 tbsp finely chopped coriander (cilantro)

Method

Stage 1 - Prepare chilli paste

  1. Blend habanero chillies with enough water to make a paste; set aside.

Stage 2 - Fry vegetables

  1. Heat oil in a large frying pan over medium-high heat.
  2. Add onion and fry 5 minutes until soft and translucent.
  3. Stir in red bell pepper and cook 1 minute.

Stage 3 - Add aromatics and spices

  1. Add garlic and ginger paste, blended habaneros, and Mr Naga pickle (if using); cook 30 seconds, stirring.
  2. Add mixed powder, Kashmiri chilli powder, and tomato purée; stir.
  3. Add 125 ml (½ cup) base sauce and bring to simmer.

Stage 4 - Add lamb and finish

  1. Add lamb tikka or pre-cooked lamb with a splash of cooking liquid.
  2. Cook 5 minutes to heat through, adding more base sauce if needed; scrape caramelized bits.
  3. Season with salt; rub kasoori methi between fingers and sprinkle.
  4. Garnish with garam masala and coriander.

Notes

  • Extremely hot; adjust habaneros and Naga pickle for tolerance while preserving flavor.
  • Use ghost chillies for maximum heat, but they may overpower other ingredients.
  • Cook outdoors if possible to avoid overwhelming indoor spice fumes.

Serving

  • Serve with steamed rice, naan, papadams, and ice-cold lager to cool down.
  • Garnish with extra coriander and lime wedges.

Storage

  • Refrigerate 2-3 days in an airtight container.
  • Freeze up to 2 months; thaw fully before reheating.
  • Reheat gently on low heat with a splash of stock or water.
  • Best eaten within 24 hours for peak intensity.

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