Butter Lamb Curry

 

Ingredients:

 2 pounds boneless lamb shoulder, cut into 1 inch pieces

½ teaspoon garam masala

Salt to taste

2 tablespoons butter, divided

1 onion, chopped

½ teaspoon ground turmeric (Optional)

½ teaspoon minced ginger

½ teaspoon minced garlic

½ teaspoon cayenne pepper, or to taste

1 tablespoon tomato paste

1 cup water

½ cup heavy cream

1 tablespoon honey

1 cup chopped fresh cilantro

Method:

# 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.

Enjoy your meal ❤️