Butter Lamb Gravy
Lamb is simmered in a spicy tomato and cream sauce. This is a very mouthwatering dish that is easy to make. Serve with hot cooked rice or your favorite bread. You can even make a variation with chicken, salmon or beef.
Ingredients
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2 pounds boneless lamb shoulder, cut into 1 inch pieces
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½ teaspoon garam masala
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salt to taste
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2 tablespoons butter, divided
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1 onion, chopped
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½ teaspoon ground turmeric (Optional)
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½ teaspoon minced ginger
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½ teaspoon minced garlic
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½ teaspoon cayenne pepper, or to taste
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1 tablespoon tomato paste
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1 cup water
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½ cup heavy cream
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1 tablespoon honey
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1 cup chopped fresh cilantro
Instructions
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Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.
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Melt the remaining butter in the same skillet over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
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Stir in the turmeric, ginger, and garlic. Cook and stir for 1 minute. Stir in the cayenne and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.
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Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro.
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