Butter Lamb Gravy
Butter Lamb Gravy is a rich and creamy lamb curry with aromatic Indian spices.Tender lamb is slowly cooked until juicy and fork-tender.A buttery tomato gravy gives the dish its beautiful color and depth.Cream creates a smooth, luxurious texture without overpowering the spices.A small touch of sweetness balances the tangy tomato base.Serve hot with naan, roti, pulao, or steamed basmati rice.
Ingredients
For the Lamb
- 1½ lb (700 g) lamb shoulder or boneless lamb, cut into bite-sized pieces
- 2 tablespoons plain yogurt
- 1 teaspoon ginger-garlic paste
- ½ teaspoon turmeric powder
- 1 teaspoon Kashmiri chili powder
- ½ teaspoon garam masala
- ½ teaspoon salt
- 1 tablespoon lemon juice
For the Gravy
- 3 tablespoons butter
- 1 tablespoon vegetable oil
- 1 large onion, finely chopped
- 1½ tablespoons ginger-garlic paste
- 3 medium tomatoes, finely chopped, or 1½ cups tomato puree
- 1 teaspoon Kashmiri chili powder
- 1 teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon turmeric powder
- 1 teaspoon garam masala
- 1 teaspoon dried fenugreek leaves (kasuri methi), crushed
- ½ cup heavy cream
- ½–1 cup water or lamb stock
- 1 teaspoon honey or sugar
- Salt, to taste
For Garnishing
- 1 tablespoon butter
- 1 tablespoon chopped fresh cilantro
- A small drizzle of cream
- A pinch of crushed kasuri methi
Instructions
Marinate the Lamb
- Place the lamb in a large bowl. Add yogurt, ginger-garlic paste, turmeric, Kashmiri chili powder, garam masala, salt, and lemon juice.Mix thoroughly so every piece is coated. Cover and marinate for at least 30 minutes. For deeper flavor, refrigerate for 2–4 hours.
Brown the Lamb
- Heat 1 tablespoon oil and 1 tablespoon butter in a heavy-bottomed pot over medium-high heat.Add the marinated lamb in batches and sear for 2–3 minutes per side until lightly browned. Do not overcrowd the pan.Transfer the browned lamb to a plate.
Build the Gravy
- Reduce the heat to medium and add the remaining butter.Add the chopped onion and cook for 6–8 minutes until soft and lightly golden.Add the ginger-garlic paste and cook for another minute until fragrant.
Add the Tomatoes and Spices
- Add tomato puree, tomato paste if using, Kashmiri chili powder, coriander, cumin, turmeric, and salt.Cook for approximately 8–10 minutes, stirring regularly, until the tomatoes become thick and the butter begins to separate from the mixture.
Cook the Lamb
- Return the browned lamb to the pot and stir well.Add ½–1 cup water or lamb stock. Cover and simmer over low heat for approximately 40–50 minutes, or until the lamb is tender.Add more liquid if necessary during cooking.
Finish the Butter Gravy
- Once the lamb is tender, reduce the heat to low.Stir in the cream, honey or sugar, garam masala, and crushed kasuri methi.Simmer gently for another 3–5 minutes. Avoid boiling vigorously after adding the cream.Taste and adjust the salt and spices.
Garnish and Serve
- Finish with a small spoonful of butter, chopped cilantro, a drizzle of cream, and a pinch of kasuri methi.Serve hot with naan, roti, jeera rice, pulao, or steamed basmati rice.
Notes
- Lamb cut: Lamb shoulder is ideal because it becomes tender and flavorful during slow cooking.
- Boneless or bone-in: Bone-in lamb can provide additional flavor but may require longer cooking.
- Cream: Heavy cream provides the richest texture, but cooking cream can also be used.
- Tomatoes: Use ripe tomatoes or good-quality tomato puree for the best flavor.
- Spice level: Adjust Kashmiri chili powder according to your preferred heat level.
- Consistency: Add extra water or stock if the gravy becomes too thick.
- Resting: Allow the curry to rest for 5–10 minutes before serving.
- Storage: Refrigerate leftovers in an airtight container and consume within 3 days.