butter lamb gravy

Ingredients

• Servings: 6
• 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

Recipe

Preparation Time: 25 mins Cook Time: 35 mins Ready Time: 1 hr


• 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.