In a saucepan, combine tomatoes, onion, pepper, brown sugar, cumin, Naagin Bhoot Hot Sauce and lemon juice. Bring to a boil over medium-high heat. Stir frequently, cooking for about 15 minutes.
Reduce to medium heat until reduced, and simmer on low heat for an additional 30-40 minutes, until it reaches a jam-like consistency. Set aside to cool. Transfer to a jar, storing remaining jam in the fridge for up to one week.
This can be an amazing addition to homemade Burgers, Eggs and Cheese Toasties.
Spread a generous amount of the Dijonaise on the bottom bun followed by arugula, a lamb patty, a few spoonfuls of tomato jam, and finally the top bun.