Description
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. You can even make a variation with chicken, salmon or beef.
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
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 6