Butter Lamb Curry


For the lamb

300g of Lamb (preferably boneless)

1 tbsp Ginger Garlic paste

1 tbsp chilli powder

Salt to Taste

Oil to pan – to fry

For the Gravy

500g Tomatoes

100g Onions

1tbsp Garlic paste

50g Cashews

4 tbsp Sugar

1/2 tsp Garam Masala (optional)

2 tbsp chilli powder

5 tbsp butter

2 tbsp cream (optional)

1 1/2 tbsp white vinegar

Salt to taste


Wash thoroughly and marinate the Lamb with ginger garlic paste, chilli powder and salt

Leave it aside for 15 to 20mins

Heat oil in a pan and fry the lamb pieces, once done transfer it onto a bowl

In the same pan you fried the Lamb add onions, oil, spoonful of butter, once the onions are cooked add in the tomatoes and cashew nuts

Add some water and garlic paste, salt, vinegar, sugar, chilli powder and gram masala ( if using)

Evenly mix and let it simmer for 15-20mins

Blend the mixture into a fine pure using a blender

Strain with a sieve back into the same pan (make sure there is minimal wastage)

Add Butter, cream, lamb and let it simmer for 5-7mins

Garnish with cream (I used double cream)

Butter Lamb Curry is ready to be served, ideally with Nan bread, tasted just as good with rice. 😊👌

One thought on “Butter Lamb Curry

  • July 12, 2018 at 7:26 pm

    Marsha Allah.. nice dish.


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