Indian Butter Lamb

    (84)
    1 hour 10 minutes

    Lamb is simmered in a spicy tomato curry enriched with cream. This mouthwatering dish is easy to make. Serve with hot cooked rice or naan bread.


    10 people made this

    Ingredients
    Serves: 6 

    • 800g boneless lamb shoulder, cut into 3cm pieces
    • 1/2 teaspoon garam masala
    • salt to taste
    • 25g butter, melted
    • 1 brown onion, chopped
    • 1/2 teaspoon ground turmeric
    • 1 teaspoon finely grated fresh ginger
    • 1 clove garlic, crushed
    • 1/2 teaspoon cayenne pepper, or to taste
    • 1 tablespoon tomato paste
    • 1 cup (250ml) water
    • 1/2 cup (125ml) thickened cream
    • 1 tablespoon honey
    • 3/4 cup chopped fresh coriander

    Directions
    Preparation:20min  ›  Cook:50min  ›  Ready in:1hour10min 

    1. Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large deep frying pan over medium heat. Cook the lamb, in two batches, for 5 minutes or until browned. Remove from the pan and set aside.
    2. Melt the remaining butter in the same pan over medium heat. Add the onion; cook and stir about 5 minutes or until the onion has softened.
    3. 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 pan. Simmer over low heat for about 30 minutes or until lamb is tender.
    4. Stir in the cream and honey. Transfer to a serving dish and garnish with coriander.

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    Reviews and Ratings
    Global Ratings:
    (84)

    Reviews in English (63)

    by
    29

    I can't imagine why this recipe doesn't have more positive ratings!!! Firstly my local grocery store didn't have garam masala so I made my own : 2 cinnamon sticks 3 dried bay leaves 3 tbsp cumin seeds 2 tbsp coriander seeds 4 cardamom pods, crushed 1 tbsp cloves 1 tsp black peppercorns 1 tbsp ground mace Dry roast the ingredients, let cool and grind to a fine powder(you can use spice mill or coffee grinder). Store in the pantry for up to 1 month and in the refrigerator for up to 3 months. I also didn't have any creme fraiche so I used heavy whipping cream and one word for this : YUMMY!!!My boyfriend and I could not get enough of this!! Please try this you will not regret it!!!!  -  09 Mar 2009  (Review from Allrecipes USA and Canada)

    by
    25

    This is a good recipe--and with a few changes it is amazing. I like a little more sauce with a little more flavor, so I doubled everything except the meat and garam masala. Keep the meat quantity as it is and quadruple the garam masala (2 tsp. total). With those tweaks, this recipe was very much like the curries I used to eat in England!  -  20 Apr 2009  (Review from Allrecipes USA and Canada)

    by
    15

    Good flavour, was a nice meal with rice and peas.Simple & delicious. This is a simple, easy recipe with great flavor! Even my picky husband really liked it.I added an extra couple of potatoes. my kids loved this easy meal.it wasnt to spicey or hot. More recipies please!!!  -  24 Oct 2007  (Review from Allrecipes USA and Canada)