This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Muscat Gosht (Lamb in Spicy Tomato Gravy)
Lamb Braised with Quince (Kidonato)
Roast Lamb with Wine Gravy
Honeyed Lamb with Cider Gravy
Lamb Shawarma
more »
Top Related Articles
Roasting Lamb
Grilling Times for Lamb
8 Family Recipe Secrets Revealed
Dinner in an Instant
Five Takeout Classics Made Healthy
Super Bowl(R): Chili Cook-Off
Thickening Soups
Roasting Meat
Split Pea Soup
5 Most-Loved Meatloaf Recipes
Related Collections
45-Minute Soups and Stews
45 Minute Meals
Chili Powder
Low-Carb Main Dish Recipes
Low-Sodium Soups, Stews, and Chili Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Butter Lamb Gravy

By: Zian

"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."

Rate/Review | Read Reviews (21)

What to Drink?
	Beer

Prep Time:
15 Min

Cook Time:
30 Min

Ready In:
45 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

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 chili powder
1 tablespoon tomato paste
1 cup water
1/2 cup creme fraiche
1 tablespoon honey
1 cup chopped fresh cilantro

Directions

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 and season with turmeric, ginger, and garlic. Cook and stir until the onion is tender and spices are fragrant. Stir in the chili powder 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.
When the lamb is cooked, stir in the creme fraiche and honey. Transfer to a serving dish and garnish with cilantro.