Leon was probably one of the greatest European Chefs in India, and I should imagine now has passed to the great Tandoor in the sky.  He wrote the 'Home Book Of Indian Cookery' in the 1950s and I have a copy; in fact my first Indian cookery book.  This is is his hottest curry, and as he says 'Not many can eat this' only for the faint heated.  I have not tried it as it is not to my taste but friends have and liked it.

Frithath Curry

1 LLB of Lamb or Beef, cubed
2 large onions sliced
2 tablespoons of Ghee or Groundnut or Vegetable oil

Spices

2 tsp Cumin
10 Cloves
10 Green Cardamoms
4 inch Cinnamon stick (not Cassia)
3 inch Turmeric or equivalent in powder
18 Black peppercorns
10 red chillies (very hot ones)

Grind all the spices in vinegar (Rice vinegar is good) to make a paste

2 Tbsp Tamarind Pulp or equivalent in extract

Fry onions on a high heat until they start to catch at the edges, then add the meat, and fry on a medium heat for about a minute to seal the meat.

Add the spice paste and stir until it is dispersed; about 3-4 minutes.

Add more vinegar if needed but do NOT use water or any other liquid

Add tamarind.

Turn to a very low heat.

When the meat is cooked, add salt to taste.  You may need to add a small amount of sugar to balance the acidity.

The rest is up to you :

Happy Cooking
C P

Thanks Darth, just remember to use the 'Force' and please remember to notify the local emergency services so they know what to do in case of an emergency   It is reminiscent of Goa but more inland, this guy Leon travelled all over India collecting recipes & methods.
I am not sure about the chicken though as it might just disappear in the process (melt) 

Happy Cooking
CP

I  and the other Jedis await your result and verdict with anticipation; assuming you are still on this planet afterwards Darth 

You are right of course about the weird changes and effects of superhot curries; the endorphins they say, but there is something else...... 

My fellow curry fanatics that worked with me on a big projects in London and elsewhere came up with a lunchtime solution.  This was because we were not allowed to drink much.  What we did was to order basic dishes like Bhuna, Madras etc., but not too hot.  Then we would also order a bowl of Vegetable Phall to share.  As we ate we used the Phall much like a pickle.  The benefits were that you still got the 'hit' but were in a suitable condition to return to work afterwords (we did complex IT stuff so needed a functioning brain )

Good Luck
CP

Wow! well done, and certainly will be interested in you improvements UG .  Beware, because the dark lord will be chasing you  ;D
CP