Murgh makhani with lamb

    (74)
    1 hour

    This is the same sauce you would make for butter chicken but this recipe uses lamb. It's mild as written but you can adjust the amount of spices to suit the level of spice your family likes best. Delicious served with fresh coriander, naan and basmati rice.


    6 people made this

    Ingredients
    Serves: 6 

    • 900g boneless lamb shoulder, cut into cubes
    • 1/2 teaspoon garam masala, or more to taste
    • salt to taste
    • 2 tablespoons butter, divided
    • 1 onion, finely chopped
    • 1/2 teaspoon ground turmeric, or more to taste
    • 1/2 teaspoon minced fresh ginger, or more to taste
    • 1/2 teaspoon minced garlic
    • 1/2 teaspoon cayenne pepper, or more to taste
    • 1 tablespoon tomato puree
    • 235ml water
    • 120ml fresh cream
    • 1 tablespoon honey
    • 3 to 4 tablespoons freshly chopped coriander

    Method
    Prep:25min  ›  Cook:35min  ›  Ready in:1hr 

    1. Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large pan over medium heat. Fry the lamb until browned, stirring constantly. Remove from the pan and set aside.
    2. Melt the remaining butter in the same pan over medium heat. Add the onion; cook and stir until the onion has softened, about 5 minutes.
    3. Stir in the turmeric, ginger and garlic. Cook and stir for 1 minute. Stir in the cayenne and tomato puree until well blended; add the water. Bring to a simmer and return lamb to the pan. Simmer over low heat for about 20 minutes, or until lamb is tender.
    4. Stir in the cream and honey. Transfer to a serving dish and garnish with fresh coriander.
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    Reviews & ratings
    Average global rating:
    (74)

    Reviews in English (57)

    by
    29

    I can't imagine why this recipe doesn't have more positive ratings!!! Firstly my local grocery store didn't have garam masala so I made my own : 2 cinnamon sticks 3 dried bay leaves 3 tbsp cumin seeds 2 tbsp coriander seeds 4 cardamom pods, crushed 1 tbsp cloves 1 tsp black peppercorns 1 tbsp ground mace Dry roast the ingredients, let cool and grind to a fine powder(you can use spice mill or coffee grinder). Store in the pantry for up to 1 month and in the refrigerator for up to 3 months. I also didn't have any creme fraiche so I used heavy whipping cream and one word for this : YUMMY!!!My boyfriend and I could not get enough of this!! Please try this you will not regret it!!!!  -  09 Mar 2009  (Review from Allrecipes US | Canada)

    by
    25

    This is a good recipe--and with a few changes it is amazing. I like a little more sauce with a little more flavor, so I doubled everything except the meat and garam masala. Keep the meat quantity as it is and quadruple the garam masala (2 tsp. total). With those tweaks, this recipe was very much like the curries I used to eat in England!  -  20 Apr 2009  (Review from Allrecipes US | Canada)

    by
    15

    Good flavour, was a nice meal with rice and peas.Simple & delicious. This is a simple, easy recipe with great flavor! Even my picky husband really liked it.I added an extra couple of potatoes. my kids loved this easy meal.it wasnt to spicey or hot. More recipies please!!!  -  24 Oct 2007  (Review from Allrecipes US | Canada)

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