Indulge in the rich flavors of India with my mouthwatering Butter Lamb Curry recipe. Originating from the northern regions of India, this dish encapsulates the essence of traditional Indian cuisine with its aromatic spices and creamy texture.

While it may sound complex, fear not, for I’ve simplified the process to make it accessible even to beginner cooks.

Butter Lamb Curry, as the name suggests, combines tender chunks of lamb with a luxurious buttery sauce infused with a medley of spices.

This recipe strikes a perfect balance between heat and creaminess, making it a delightful treat for your taste buds. Despite its exotic appeal, the preparation is straightforward, requiring basic ingredients that you may already have in your pantry.

Prepare to embark on a culinary journey as we delve into the heart of Indian cuisine with this delectable Butter Lamb Curry. Whether you’re hosting a dinner party or craving a comforting homemade meal, this dish is sure to impress and satisfy.

Expert Tip: For a restaurant-worthy presentation, garnish the Butter Lamb Curry with a drizzle of cream and a sprinkle of finely chopped fresh mint leaves before serving.

Ingredients

Lamb Boneless: Tender chunks of lamb serve as the star ingredient, providing protein and a rich meaty flavor to the curry.

Butter: The butter adds a velvety richness to the sauce, enhancing its creaminess and depth of flavor.

Onions, Garlic, and Ginger: These aromatics form the flavor base of the curry, adding savory notes and enhancing the overall taste profile.

Garam Masala, Cumin Powder, Coriander Powder, Turmeric Powder, and Chilli Powder: A blend of aromatic spices that lends complexity and warmth to the curry, creating a harmonious flavor profile.

Tomato Puree: The tomato puree contributes acidity and sweetness to balance the richness of the sauce, while also providing a vibrant color.

Double Cream: Adding creaminess and richness to the sauce, the double cream mellows out the spices and creates a luxurious texture.

Salt: Essential for seasoning and bringing out the flavors of the other ingredients.

Coriander: Fresh cilantro leaves, used as a garnish, add a pop of color and a hint of freshness to the finished dish.

Expert Tip: To make the dish healthier, you can substitute the double cream with coconut milk for a dairy-free alternative.

Serving Suggestions

• Serve the Butter Lamb Curry hot, garnished with fresh cilantro leaves for a burst of color and flavor.
• Pair it with steamed basmati rice to soak up the flavorful sauce, or enjoy it with warm naan bread for a satisfying meal.
• For added freshness, serve with a side of cucumber raita or a crisp salad dressed with lemon vinaigrette.

Expert Tip: For extra depth of flavor, toast whole spices like cumin seeds and coriander seeds before grinding them for the curry.

Frequently Asked Questions

Can I use other meats instead of lamb?

Yes, you can substitute lamb with chicken, beef, or even paneer for a vegetarian option. Adjust the cooking time accordingly based on the meat you choose.

Is this dish spicy?

The level of spiciness can be adjusted according to your preference by varying the amount of chili powder used. Feel free to increase or decrease the amount to suit your taste.

Can I make this curry in advance?

Yes, this curry actually tastes better when made in advance as it allows the flavors to meld together. Simply reheat gently on the stove before serving.

Can I freeze leftovers?

Absolutely! This curry freezes well. Allow it to cool completely, then transfer it to an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Is double cream the same as heavy cream?

Yes, double cream is essentially the British term for heavy cream. They can be used interchangeably in recipes.

Check Out These Other Recipes

Here are some more recipes for you to enjoy! If you my recipes don’t forget to rate and leave a comment.

• Butter Chicken
• Lamb Chops Curry
• Lamb Dopiaza
• Lamb Bhuna
• Lamb Korma

If you have any recipe suggestions, please do not hesitate to ask me. A great way to stay in contact with me is through Instagram, Facebook, Twitter and YouTube. Don’t forget to tag me @CookwithNabeela in your recipe photos!

Butter Lamb Curry

by Nabeela Kauser

Discover the joy of homemade butter lamb curry—a symphony of rich flavours and tender meat. Whether you're a newbie in the kitchen or a seasoned pro, this dish has something for everyone.

5 from 7 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr

Course Dinner, Main Course

Cuisine Indian, Pakistani

Servings 4

Calories 628 kcal

Cook ModePrevent your screen from going dark

Ingredients

• ▢ 500 g Lamb Boneless
• ▢ 2 tbsp Butter
• ▢ 2 Onions Finely chopped
• ▢ 3 cloves Garlic Minced
• ▢ 1- inch Ginger Minced
• ▢ 2 tsp Garam Masala
• ▢ 1 tsp Cumin Powder
• ▢ 1 tsp Coriander Powder
• ▢ 1/2 tsp Turmeric Powder
• ▢ 1/2 tsp Chilli Powder Adjust to taste
• ▢ 200 g Tomato Puree
• ▢ 200 ml Double Cream
• ▢ Salt To taste
• ▢ Coriander For garnish

Instructions

• 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.

Notes

Adjust the chili powder according to your spice preference.

You can add a bit of water if the curry becomes too thick during simmering.

Feel free to customize the level of creaminess by adjusting the amount of heavy cream used.

Nutritional facts:

The provision of nutritional information is done so merely as a courtesy and should not be taken as a guarantee.

Nutrition

Calories: 628kcalCarbohydrates: 13gProtein: 24gFat: 54gSaturated Fat: 28gTrans Fat: 0.2gCholesterol: 163mgSodium: 155mgPotassium: 670mgFibre: 3gSugar: 6gVitamin A: 1251IUVitamin C: 11mgVitamin D: 1µgCalcium: 90mgIron: 4mg

Keyword Butter, Cooking, Curry, Food, Lamb, Lamb Curry, Meat, Recipe

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