Ingredients
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
Method
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. 😊👌
Marsha Allah.. nice dish.