Butter Lamb Curry
Discover the joy of homemade butter lamb curry—a symphony of rich flavours and tender meat. Whether you're a newbie in the kitchen or a seasoned pro, this dish has something for everyone.
- Prep time
- 10 min
- Cook time
- 50 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
In a mixing bowl, combine the lamb cubes with the ginger, garlic, garam masala, cumin powder, coriander powder, turmeric powder, and chili powder. Mix well to coat the lamb evenly.
- 2
Cover and let it marinate for 30 minutes.
- 3
In a large skillet or frying pan, melt the butter over medium heat.
- 4
Add the chopped onions and sauté until they become translucent and lightly browned.
- 5
Add the marinated lamb and cook until it's browned on all sides.
- 6
Pour in the tomato puree and simmer for about 10 minutes, allowing the flavours to meld.
- 7
Add the heavy cream and stir well. Reduce the heat to low, cover, and let it simmer for 30-40 minutes, or until the lamb is tender and cooked through.
- 8
Season with salt to taste.
- 9
Serve the Butter Lamb Curry hot, garnished with fresh cilantro leaves. It pairs perfectly with steamed basmati rice or naan bread.