Butter Lamb Curry

A lovely mid-heat curry with real depth of flavour.

Ingredients

• Boneless lamb shoulder, cut into 1 inch pieces

• ½ tsp garam masala

• 2 tbsp butter, divided

• 1 onions, chopped

• ½ tsp turmeric

• ½ tsp minced ginger

• ½ tsp minced garlic

• ½ tsp cayenne pepper

• 1 tbsp tomato puree

• 1 cup water

• ½ cup cream

• 1 tbsp honey

• 1 cup chopped coriander

Method

1. Season the lamb with garam masala and salt.

2. Heat 1 tablespoon of butter in a large skillet over medium heat.

3. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.

4. Melt the remaining butter in the same skillet over medium heat.

5. Add the onion and cook until the onion has softened and turned translucent.

6. Stir in the turmeric, ginger, and garlic.

7. Cook and stir for 1 minute.

8. Stir in the cayenne and tomato paste until well blended.

9. Stir in the water.

10. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.

11. Stir in the cream and honey.

12. Transfer to a serving dish and garnish with coriander.