Butter Lamb Gravy So Tasty

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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 straightforward to make. Serve with warm cooked rice or your favorite bread. You can even make a variation with fowl, salmon or beef."

Ingredients :

2 pounds boneless lamb shoulder, reduce into 1 inch portions
half of teaspoon garam masala
salt to flavor
2 tablespoons butter, divided
1 onion, chopped
1/2 teaspoon ground turmeric (optional)
1/2 teaspoon minced ginger
1/2 teaspoon minced garlic
half teaspoon cayenne pepper, or to flavor
1 tablespoon tomato paste
1 cup water
half cup heavy cream
1 tablespoon honey
1 cup chopped sparkling cilantro

Instructions :

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

Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a huge skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set apart.
Melt the remaining butter within the equal skillet over medium warmness. Add the onion; prepare dinner and stir till the onion has softened and grew to become translucent, about 5 mins.
Stir within the turmeric, ginger, and garlic. Cook and stir for 1 minute. Stir in the cayenne and tomato paste until properly blended, then stir inside the water. Bring to a simmer and return lamb to the skillet. Simmer over low warmness for approximately 20 minutes, or till lamb is smooth.
Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro.

Notes :

Reynolds® Aluminum foil can be used to preserve food wet, cook dinner it calmly, and make clean-up easier.

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