Murgh makhani with lamb

    Murgh makhani with lamb


    4 people made this

    About this recipe: 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.

    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

    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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