Butter Lamb in Gravy

Telisia Dodd


I got this recipe from my Aunt, because lamb is my favorite meat, I fell in love with lamb a year ago when I went to Africa on vacation , I think you will love this dish if you are a lamd lover, enjoy.

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40 Min


35 Min


2 lb
boneless lamb shoulder cut into 1 inch pieces
1/2 tsp
garam masala
salt and pepper
2 Tbsp
butter, divided
onion, chopped
1/2 tsp
ground turmeric ( optional)
1/2 tsp
minced ginger
1/2 tsp
minced garlic
1/2 tsp
chill powder
1 Tbsp
tomatos paste
1 c
1/2 c
creme fraiche
1 Tbsp
1 c
chopped fresh cilantro

Directions Step-By-Step

Lamb is simmered in a spicy tomato and cream sauce. This is a very mouthwatering dish that is easy to make. Serve with hot cooked rice or your favorite bread.
Season the lamb with garam masala and salt. Heat 1 tablspoon of butter in a large skillet over medium heat. Fry the lamb cubes until brown, stirring constantly. Remove from the skillet and set aside.

Melt the remaining butter in the same skillet over medium heat. Add the onion and season with turmeric, ginger and garlic. Cook and str until the onion is tender and spices are fragrant. Stir in the chili power 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 20 mintutes, or until lamb is tender.

When the lam is cooked, stir in the creme fraiche and honey. Transfer to a serving dish.

About this Recipe

Course/Dish: Other Main Dishes