Butter Lamb Gravy

Recipe View 5 mins Season the lamb generously with garam masala and salt. In a large skillet or Dutch oven, melt 1 tablespoon of butter over medium-high heat. (5 minutes)

Recipe View 10 mins Sear the lamb cubes in batches until deeply browned on all sides. This step is crucial for developing rich flavor. Remove the browned lamb from the skillet and set aside. (10 minutes)

Recipe View 5 mins Melt the remaining tablespoon of butter in the same skillet over medium heat. Add the finely chopped onion and sauté until softened and translucent. (5 minutes)

Recipe View 1 mins Stir in the turmeric, ginger, and garlic. Cook for 1 minute, allowing the spices to bloom and release their fragrant oils. (1 minute)

Recipe View 1 mins Incorporate the cayenne pepper and tomato paste, stirring well until everything is evenly coated. Cook for another minute to deepen the flavors. (1 minute)

Recipe View 2 mins Pour in the water, stirring to deglaze the bottom of the skillet, lifting any browned bits. Bring to a simmer, then return the seared lamb to the skillet. (2 minutes)

Recipe View 20 mins Reduce the heat to low, cover, and simmer gently for about 20 minutes, or until the lamb is exquisitely tender, yielding to the touch. (20 minutes)

Recipe View 2 mins Stir in the heavy cream and honey, allowing the sauce to meld and thicken slightly. (2 minutes)

Recipe View Transfer the Butter Lamb Gravy to a serving dish and garnish generously with fresh cilantro. Serve immediately.