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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."
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1 h servings 321 cals
Original recipe yields 6 servings


  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 21.8 g
  • 34%
  • Carbs:
  • 8.2g
  • 3%
  • Protein:
  • 22.9 g
  • 46%
  • Cholesterol:
  • 115 mg
  • 38%
  • Sodium:
  • 115 mg
  • 5%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

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Read all reviews 57
  1. 74 Ratings

Most helpful positive review

I can't imagine why this recipe doesn't have more positive ratings!!! Firstly my local grocery store didn't have garam masala so I made my own : 2 cinnamon sticks 3 dried bay leaves 3 tbsp cumin...

Most helpful critical review

This is a decent recipe, but it isn't as flavorful as I expected. Next, time I will use chicken broth instead of water and maybe add more salt.

Most helpful
Most positive
Least positive

I can't imagine why this recipe doesn't have more positive ratings!!! Firstly my local grocery store didn't have garam masala so I made my own : 2 cinnamon sticks 3 dried bay leaves 3 tbsp cumin...

This is a good recipe--and with a few changes it is amazing. I like a little more sauce with a little more flavor, so I doubled everything except the meat and garam masala. Keep the meat quant...

Good flavour, was a nice meal with rice and peas.Simple & delicious. This is a simple, easy recipe with great flavor! Even my picky husband really liked it.I added an extra couple of potatoes. m...

OMG! This is so good, but only after adding additional seasoning. I prepared it as directed in the recipe using cubed chicken thighs and tasted it half way through. There wasn't a whole lot o...

This recipe is amazing! I've made it twice so far - first time with pork, second time with chicken - and loved it! Next time I make it with pork, I'll reduce the cooking time, since the pork tur...

This was good, but not outanding. I would recommend doubling the spices for sure. I did not have creme fraiche, so I used 1/4c. sour cream and 1/4 C half & half instead. After browing the lam...

Very good! I made my own American-girl creme fraiche with sour cream and heavy cream. I added quite a bit more spice to this - as written it's good, but a little bland. Thanks for the recipe!

It's a keeper! Double the spices as others suggested. Can also use more tomatoe paste. Instead of creme fraiche used some milk and greek yogurt. came out awesome.

We liked this a lot. It's a great dish because it has good flavor in minimal time, and would work with any meat. I will definitely make this again. It tasted great in the pot, but seemed a lit...