Time
0 min
Serving
6 persons
Calories
321
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
- boneless lamb shoulder, cut into 1 inch pieces: 2 pound
- Garam Masala: 0.5 tsp
- salt: (to taste)
- butter: 2 Tbsp (divided)
- onion: 1 piece (chopped)
- ground turmeric: 0.5 tsp (optional)
- ginger: 0.5 tsp (minced)
- garlic: 0.5 tsp (minced)
- cayenne pepper: 0.5 tsp (to taste)
- tomato paste: 1 Tbsp
- water: 1 cup
- heavy cream: 0.5 cup
- honey: 1 Tbsp
- fresh cilantro: 1 cup (chopped)
Metric Conversion
Stages of cooking
-
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.
