Spicy Lamb in Gravy
Today I want to delight my dad who is returning from a long tour from Singapore. He personally loves lamb. He himself is a good cook I know that I have to make something special. This gravy lamb recipe is very delicious yet creamy. As you all know India is all about spices and Indian loves spicy food so, this recipe is ideal for all those spicy food loves. This comes together pretty quickly and can make a great lunch on the go.
As you all know India is all about spices and Indian loves spicy food so, this recipe is ideal for all those spicy food loves.
- 2 lb (900 gram) Lamb shoulder boneless
- 2 tablespoon Butter
- 1 Onion chopped
- ½ teaspoon Ground turmeric optional
- ½ teaspoon Garam masala
- Salt to taste
- ½ teaspoon Minced garlic
- ½ teaspoon Minced ginger
- ½ teaspoon Cayenne pepper
- 1 cup Chopped cilantro for garnishing
- 1 tablespoon Honey
- 1 cup Water
- 1 tablespoon Tomato paste
- ½ cup Heavy cream
In a bowl, season the lamb with Garam Masala and salt.
Then heat 1 tablespoon of butter over medium heat.
Fry the lamb cubes until browned, stirring them constantly.
When it is done, set it aside.
Now melt the remaining butter in the same skillet over medium heat.
Add the onions and stir them until the onions are softened and translucent.
Then add the turmeric, ginger, and garlic, stir it for 1 minute.
Then add the cayenne and tomato paste.
Add the water when the ingredients are well blended.
Bring to a simmer and add the lamb to the mixture.
Simmer over low heat for 20 minutes or until the lamb is tender.
Then stir in the cream and honey.
Once done, transfer it to a serving dish, garnish with cilantro and serve hot.
|Dietary Fiber||3 g|