In a mixing bowl, combine the lamb cubes with the ginger, garlic, garam masala, cumin powder, coriander powder, turmeric powder, and chili powder. Mix well to coat the lamb evenly.
Cover and let it marinate for 30 minutes.
In a large skillet or frying pan, melt the butter over medium heat.
Add the chopped onions and sauté until they become translucent and lightly browned.
Add the marinated lamb and cook until it’s browned on all sides.
Pour in the tomato puree and simmer for about 10 minutes, allowing the flavours to meld.
Add the heavy cream and stir well. Reduce the heat to low, cover, and let it simmer for 30-40 minutes, or until the lamb is tender and cooked through.
Season with salt to taste.
Serve the Butter Lamb Curry hot, garnished with fresh cilantro leaves. It pairs perfectly with steamed basmati rice or naan bread.
