Butter Lamb Curry
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
50 mins
-
Total Time
1 hr
-
Servings
4
-
Calories
628 kcal
-
Course
Main Course, Dinner
Butter Lamb Curry
Description
Butter Lamb Curry combines marinated boneless lamb chunks with a blend of spices including garam masala, cumin, coriander, turmeric, and chili powder. After marination, the lamb is browned with butter and onions, then simmered with tomato puree to build flavor. The addition of double cream rounds out the sauce, lending a velvety texture and mild sweetness that balances the spices.
The curry achieves a thick, creamy consistency while keeping the lamb tender and flavorful through slow simmering. The blend of spices provides warmth and subtle heat without overpowering the dish. It is typically served hot with steamed basmati rice or naan bread to complete a satisfying meal.
Adjusting chili powder allows customization of spice level, and if the curry becomes too thick during cooking, a small amount of water can be added. This recipe also offers flexibility in cream quantity for preferred richness.
Ingredients
- 500 g lamb Boneless
- 2 tbsp butter
- 2 onion 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 cream double
- salt To taste
- Coriander For garnish
Instructions
- 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.
- Cover and let it marinate for 30 minutes.
- In a large skillet or frying pan, melt the butter over medium heat.
- Add the chopped onions and sauté until they become translucent and lightly browned.
- Add the marinated lamb and cook until it's browned on all sides.
- Pour in the tomato puree and simmer for about 10 minutes, allowing the flavours to meld.
- 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.
- Season with salt to taste.
- Serve the Butter Lamb Curry hot, garnished with fresh cilantro leaves. It pairs perfectly with steamed basmati rice or naan bread.
Notes
- Modify chili powder quantity to achieve your desired spice level.
- Add water if the curry thickens too much during simmering to maintain a saucy consistency.
- Adjust the amount of heavy cream used to control the curry's creaminess.
- Nutritional information provided is for reference and not a guarantee.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 628 kcal
% Daily Value*
| Calories | 628kcal | 31% |
| Carbohydrates | 13g | 4% |
| Protein | 24g | 48% |
| Fat | 54g | 83% |
| Saturated Fat | 28g | 140% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 163mg | 54% |
| Sodium | 155mg | 6% |
| Potassium | 670mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 1251IU | 25% |
| Vitamin C | 11mg | 12% |
| Vitamin D | 1µg | 5% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
