Best Butter Lamb Gravy Recipes

BUTTER LAMB IN GRAVY

Butter Lamb in Gravy image

I got this recipe from my Aunt, because lamb is my favorite meat, I fell in love with lamb a year ago when I went to Africa on vacation , I think you will love this dish if you are a lamd lover, enjoy.

Provided by Telisia Dodd

Time 1h15m

Number Of Ingredients 14

Ingredients

2 lb boneless lamb shoulder cut into 1 inch pieces
1/2 tsp garam masala
salt and pepper
2 Tbsp butter, divided
1 onion, chopped
1/2 tsp ground turmeric ( optional)
1/2 tsp minced ginger
1/2 tsp minced garlic
1/2 tsp chill powder
1 Tbsp tomatos paste
1 c water
1/2 c creme fraiche
1 Tbsp honey
1 c chopped fresh cilantro

Steps:

1. 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.
2. Direction: Season the lamb with garam masala and salt. Heat 1 tablspoon of butter in a large skillet over medium heat. Fry the lamb cubes until brown, stirring constantly. Remove from the skillet and set aside. Melt the remaining butter in the same skillet over medium heat. Add the onion and season with turmeric, ginger and garlic. Cook and str until the onion is tender and spices are fragrant. Stir in the chili power 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 20 mintutes, or until lamb is tender. When the lam is cooked, stir in the creme fraiche and honey. Transfer to a serving dish.

BUTTER LAMB GRAVY

Butter Lamb Gravy image

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.

Provided by Trynewfood

Categories World Cuisine Recipes Asian Bangladeshi

Time 1h

Yield 6

Number Of Ingredients 14

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
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

Steps:

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.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 8.2 g, Cholesterol 114.6 mg, Fat 21.8 g, Fiber 1.1 g, Protein 22.9 g, SaturatedFat 11.1 g, Sodium 115.3 mg, Sugar 4.9 g