Butter Lamb Curry
Butter Lamb Curry
5 from 1 vote
Prep: 10 minutes
Cook: 50 minutes
Total Time 1 hour
Servings: 4
Searching for the ultimate comfort food that combines rich flavours with creamy textures? Look no further! Our Butter Lamb Curry will take your taste buds on a sensational journey, making you feel like a culinary genius without breaking a sweat.

Nutrition: per serving

Calories628kcal
Carbs13g
Fat54g
Saturates28g
Sugars6g
Protein24g
Fibre3g

Ingredients

  • 500 g Lamb Boneless
  • 2 tbsp Butter
  • 2 Onions Finely chopped
  • 3 cloves Garlic Minced
  • 1- inch Ginger Minced
  • 2 tsp Garam Masala
  • 1 tsp Cumin Powder
  • 1 tsp Coriander Powder
  • 1/2 tsp Turmeric Powder
  • 1/2 tsp Chilli Powder Adjust to taste
  • 200 g Tomato Puree
  • 200 ml Double Cream
  • Salt To taste
  • Coriander For garnish

Instructions

  • Start by placing the lamb cubes in a mixing bowl. Add ginger, garlic, garam masala, cumin powder, coriander powder, turmeric powder, and chili powder to the lamb. Make sure to mix everything thoroughly to coat the lamb evenly. Cover the bowl and allow it to marinate for about 30 minutes.
  • In a large skillet or frying pan, heat up some butter over medium heat.
  • Add the finely chopped onions to the pan and sauté them until they turn translucent and develop a light golden-brown colour.
  • Now, introduce the marinated lamb into the pan and continue cooking until it gets nicely browned on all sides.
  • Pour in the tomato puree and let the mixture simmer for approximately 10 minutes to let the flavours meld together.
  • Next, incorporate the heavy cream into the pan, giving it a good stir. Reduce the heat to low, cover the pan, and allow the curry to simmer for approximately 30-40 minutes or until the lamb becomes tender and fully cooked.
  • Don’t forget to season the curry with salt according to your taste preferences.
  • When ready to serve, present the delectable Butter Lamb Curry while it’s still hot, and add a touch of freshness with some garnished cilantro leaves. This curry pairs wonderfully with either steamed basmati rice or warm naan bread.

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