BUTTER LAMB GRAVY RECIPE | ALLRECIPES
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.
Provided by Trynewfood
Categories World Cuisine Asian Bangladeshi
Total Time 1 hours 0 minutes
Prep Time 25 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 14
Steps:
- 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 Facts : Calories 321.1 calories, CarbohydrateContent 8.2 g, CholesterolContent 114.6 mg, FatContent 21.8 g, FiberContent 1.1 g, ProteinContent 22.9 g, SaturatedFatContent 11.1 g, SodiumContent 115.3 mg, SugarContent 4.9 g
NEXT LEVEL DHAL MAKHANI RECIPE | BBC GOOD FOOD
Make no excuses for how rich this delicious black dhal is – the buttery lentil dish is meant to be enjoyed as a comforting celebration dish
Provided by Barney Desmazery
Categories Dinner, Main course, Supper
Total Time 2 hours 10 minutes
Prep Time 10 minutes
Cook Time 2 hours
Yield Serves 4 as a main, 6 as a side
Number Of Ingredients 14
Steps:
- Tip the dhal into a sieve and rinse under cold water several times until the water runs clear. Put in a large bowl or pot and cover in double their volume of warm water. Stir in the bicarbonate of soda and leave to soak at room temperature for at least 12 hrs.
- Drain the dhal (but don’t rinse), tip into a pan and cover with 1.5 litres water. Add the sliced ginger, whole chilli and turmeric, then bring to the boil, skim off any scum that rises to the top and reduce the heat. Simmer uncovered for 1 hr until very tender, or cook in a pressure cooker for 20 mins. Remove the ginger and chilli.
- Heat the butter in a separate pan over a medium-high heat until it has foamed up and turned nut-brown. Pour half into a small container and set aside. Return the pan and remaining butter to the heat and add the cumin seeds, fenugreek leaves, ground coriander, garlic, grated ginger and tomato purée and cook for 2 mins more. Stir the spice mixture into the cooked dhal, then add the kidney beans along with the liquid from the can and season generously with salt.
- Roughly mash the dhal mixture with a potato masher until some of the pulses are crushed. Cook, stirring, over a very low heat for 15-20 mins until the dhal is thick and creamy. Stir through most of the reserved brown butter, the garam marsala and half the cream. Tip the dhal into a serving dish and drizzle over the remaining cream and brown butter. Scatter over the chopped chilli and ginger matchsticks and serve.
Nutrition Facts : Calories 487 calories, FatContent 29 grams fat, SaturatedFatContent 17 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 5 grams sugar, FiberContent 6 grams fiber, ProteinContent 19 grams protein, SodiumContent 0.9 milligram of sodium
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- Chop the lamb into rough 3cm chunks, then place in a bowl with the yoghurt, marinade spices and 1 teaspoon of salt, then mix well. Cover and leave to marinate in the fridge for at least 2 hours, but preferably overnight.
- For the sauce, toast the coriander and cumin seeds in a dry pan over a medium heat for 1 minute, then tip into a pestle and mortar and bash to a fine powder.
- Add the chilli, turmeric, garam masala, cardamom pods and bay, then mix together. Peel and finely grate the ginger, garlic and onions.
- Drizzle 2 tablespoons of oil into a large frying pan over a medium heat, add the ginger and garlic, fry for 2 minutes, then add the onion and cook for a further 10 to 15 minutes, or until soft and golden.
- Tip the tomatoes into the pan, breaking them up with your hands as you go, then stir in the spices and 500ml of boiling water. Simmer for 30 minutes, or until thickened and reduced, stirring occasionally.
- Stir in the methi leaves, tamarind, honey and a pinch of sea salt, then remove from the heat.
- Preheat the oven to 170ºC/325ºF/gas 3.
- Drizzle 1 tablespoon of oil in a large frying pan over a medium heat, add the marinated lamb and fry for 5 minutes, or until browned all over – you may need to work in batches.
- Add the lamb to the sauce, cover with a lid and place in the oven for 1 hour 30 minutes, or until the lamb is tender and the sauce is thickened, loosening with a splash of water, if needed.
- Delicious served with fluffy rice, a scattering of coriander leaves and warm naan bread, if you like.
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