Best Butter Lamb In Gravy Recipes

Butter Lamb in Gravy image

Provided by Telisia Dodd

Time 1h15m

Number Of Ingredients 14

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.

Lamb Gravy image

Provided by Chef Marie 4

Categories < 30 Mins

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 8

pan dripping (juices from lamb)
2 lamb stock cube
1/2 glass white wine
2 sprigs rosemary or 1/2 teaspoon dried rosemary
1 tablespoon flour
1 teaspoon butter
1/2 teaspoon mint
salt and pepper

Steps:

Nutrition Facts : Calories 30.9, Fat 1, SaturatedFat 0.6, Cholesterol 2.5, Sodium 7.8, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 0.2

Woolly Butter Lamb image

Provided by Taste of Home

Time 2h

Yield 1 butter lamb.

Number Of Ingredients 5

2 sticks cold butter (1/2 pound)
1 tablespoon butter, softened
1/8 teaspoon ground cinnamon
2 whole cloves
Fresh parsley sprigs and edible pansies, optional

Steps:

Cut a third from the end of one stick of butter. Place larger piece on a serving dish for lamb's body. Spread some of the softened butter on cut side of smaller piece; position vertically on left side of larger piece for neck and head. Trim edges., Cut a 1/4-in. slice from the second stick of butter; cut diagonally in half. Spread softened butter on cut edge of one triangle; secure to front of head/neck piece for nose. Set remaining triangle aside., Cut a diagonal slice from each end of the second butter stick. Spread softened butter on cut long sides; secure to back of head for ears., Cut remaining butter and reserved triangle to fit into a garlic press. Squeeze butter through press in batches. Use toothpicks to curl pieces. Beginning at the top and working down, place curls on body. (If butter softens while assembling, place in refrigerator for 10 minutes or until firm.), Insert cloves for eyes; add two dots of cinnamon on nose for nostrils. Refrigerate until serving. Garnish plate with parsley and pansies if desired.

Nutrition Facts :