Popular Recipes: Butter Lamb Gravy

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Butter Lamb Gravy

"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
• 1/2 teaspoon garam masala
• salt to taste
• 2 tablespoons butter, divided
• 1 onion, chopped
• 1/2 teaspoon ground turmeric (optional)
• 1/2 teaspoon minced ginger
• 1/2 teaspoon minced garlic
• 1/2 teaspoon cayenne pepper, or to taste
• 1 tablespoon tomato paste
• 1 cup water
• 1/2 cup heavy cream
• 1 tablespoon honey
• 1 cup chopped fresh cilantro

Instructions :

Prep : 25M	Cook : 6M	Ready in : 1H

• 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.

Notes :

• Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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