5 from 24 votes
Butter Lamb Curry
This Butter Lamb Curry delivers tender lamb pieces simmered in a rich, creamy tomato-based sauce infused with warm spices like garam masala, cumin, and coriander. The gentle cooking melds the aromatics, butter, and cream into a smooth curry with balanced heat and depth. It's a hearty dish offering both comfort and complexity, ideal for pairing with basmati rice or naan to soak up the luscious gravy.
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
Servings:
4
Calories:
628 kcal
Course:
Main Course, Dinner
Cuisine:
Indian, Pakistani
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 628
% 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.