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.”
- 2 pounds boneless lamb shoulder, cut into 1 inch pieces
- 1/2 teaspoon garam masala
- salt to taste
- 2 tablespoons butter, divided
- 1 onion, chopped
- 1/2 teaspoon ground turmeric (optional)
- 1/2 teaspoon minced ginger
- 1/2 teaspoon minced garlic
- 1/2 teaspoon cayenne pepper, or to taste
- 1 tablespoon tomato paste
- 1 cup water
- 1/2 cup heavy cream
- 1 tablespoon honey
- 1 cup chopped fresh cilantro
- 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.
- 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.
- 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.
- Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro.