Ingredients
6
6 servings
- •2 pounds boneless lamb shoulder, cut into 1 inch pieces
- •0.5 teaspoon garam masala
- •salt to taste
- •2 tablespoons butter, divided
- •1 onion, chopped
- •0.5 teaspoon ground turmeric
- •0.5 teaspoon minced ginger
- •0.5 teaspoon minced garlic
- •0.5 teaspoon cayenne pepper, or to taste
- •1 tablespoon tomato paste
- •1 cup water
- •0.5 cup heavy cream
- •1 tablespoon honey
- •1 cup chopped fresh cilantro
Instructions
- 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; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- 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.
- Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro.
Nutritional Facts
Per 6 servings
- Calories: 321
- Carbohydrate: 8g
- Fat: 22g
- Fiber: 1g
- Protein: 23g
- Sugar: 5g
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