“Lamb is simmered in a spicy tomato and cream sauce. This is a very mouthwatering dish that is easy to make. Serve with hot cooked rice or your favorite bread. You can even make a variation with chicken, salmon or beef.” - by Zian
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- Season the lamb with garam masala and salt. Heat 1 tablespoon of butter in a large skillet over medium heat. Fry the lamb cubes until browned, stirring constantly. Remove from the skillet and set aside.
- Melt the remaining butter in the same skillet over medium heat. Add the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes.
- Stir in the turmeric, ginger, and garlic. Cook and stir for 1 minute. Stir in the cayenne and tomato paste until well blended, then stir in the water. Bring to a simmer and return lamb to the skillet. Simmer over low heat for about 20 minutes, or until lamb is tender.
- Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro.
Nutrition
Amount Per Serving (6 total)
- Calories
- 321 cal
- 16%
- Fat
- 21.8 g
- 34%
- Carbs
- 8.2 g
- 3%
Based on a 2,000 calorie diet
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Reviews (26)
Rate This Recipe
"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..." See more 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!!!!"
J Clark
"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..." See more 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!"
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