Lamb Butter Recipe

Marinate the lamb

In a large bowl combine yogurt, ginger paste, garlic paste, salt, black pepper and turmeric. Add the lamb cubes and toss until fully coated. Cover and refrigerate for at least 1 hour, preferably 3–4 hours (or overnight) to tenderize and infuse flavor.

Sear the lamb

Heat 1 tablespoon vegetable oil in a heavy-bottomed skillet or Dutch oven over medium-high heat. Remove lamb from marinade, shaking off excess. Working in batches to avoid crowding, sear the lamb cubes 2–3 minutes per side until browned (they do not need to be fully cooked). Transfer seared lamb to a plate and set aside.

Sweat the onions

Lower heat to medium and add remaining 2 tablespoons oil and 30 g (about half) of the butter to the same pot. Add finely chopped onion and cook, stirring, for 6–8 minutes until soft and golden but not burnt. If onions begin to stick, add 1–2 tablespoons water.

Build the tomato base

Add tomato paste and cook 1 minute to remove raw taste. Add chopped fresh tomatoes (or canned crushed tomatoes) and the slit green chili if using. Stir in ground cumin, ground coriander, red chili powder and sugar. Simmer over medium-low heat, stirring occasionally, for 10–12 minutes until the tomatoes break down and the oil starts to separate from the sauce.

Finish the sauce and simmer lamb

Return the seared lamb and any accumulated juices to the pot. Stir to coat pieces in the tomato sauce. Add 125 ml (about half) of the cream, cover, reduce heat to low and simmer gently for 35–45 minutes, or until lamb is tender when pierced with a fork. Stir occasionally and add 2–3 tablespoons water if the sauce becomes too thick or begins to stick.

Enrich the curry

Once lamb is tender, remove lid and increase heat briefly to reduce sauce slightly if needed. Stir in remaining butter (20 g) and the remaining cream (75 ml) slowly, tasting and adjusting seasoning with salt, lemon juice and more sugar if tomatoes are too acidic. Sprinkle garam masala and chopped cilantro, simmer 2 minutes to meld flavors.

Transfer lamb butter to a serving dish. Drizzle with melted butter, scatter julienned ginger and cilantro sprigs on top. Serve hot with steamed basmati rice, naan or roti.