60min 2 ppl
Butter Lamb
110 minutes
2 people
Hard
110 min · 12 steps
Hard: over 60 min or 12+ steps
620 kcalper person
Protein 46g
Carbs 14g
Fats 44g
About this dish
Tender slow-cooked lamb shoulder bathed in the same silky, buttery makhani sauce as butter chicken — but with the deep, gamey richness of lamb that soaks up the tomato and cream gravy magnificently.
Allergy Info
Dairy
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic Clovesminced (for marinade)2 cloves
- Fresh Gingerfinely grated (for marinade)12.5 g
- Onionlarge, finely diced0.5
- Garlic Clovesminced (for sauce)2 cloves
- Fresh Gingerfinely grated (for sauce)12.5 g
- Fresh Corianderto serve
Meat & Poultry
- Lamb Shoulderboneless, cut into 4cm chunks375 g
Dairy & Eggs
- Full-Fat Plain Yogurt75 g
- Unsalted Butter40 g
- Double Cream100 ml
Tins & Jars
- Tomato Purée1.5 tbsp
- Chopped Tomatoestinned200 g
- Lamb or Chicken Stock100 ml
Spices & Seasonings
- Kashmiri Chilli Powderfor marinade0.75 tsp
- Garam Masalafor marinade0.75 tsp
- Ground Cumin0.5 tsp
- Ground Turmeric0.25 tsp
- Saltfor marinade0.5 tsp
- Cumin Seeds0.5 tsp
- Green Cardamom Podslightly crushed1.5 pods
- Ground Coriander0.5 tsp
- Garam Masalafor sauce0.5 tsp
- Kashmiri Chilli Powderfor sauce0.5 tsp
- Kasuri Methidried fenugreek leaves0.5 tbsp
- Saltto taste
Oils & Condiments
- Lemon Juice1 tbsp
- Vegetable Oil0.5 tbsp
- Honey0.5 tbsp
Utensils
- large bowl
- heavy casserole
- wooden spoon
- stick blender
- meat thermometer
- grater
- chef's knife
- cutting board
Method
1
Cut the lamb shoulder into 4cm chunks if not already done. Mince the garlic, grate the ginger, and finely dice the onion. Lightly crush the cardamom pods.
Approx. 10 minutes
2
In a large bowl, mix the yogurt, lemon juice, garlic, ginger, Kashmiri chilli, garam masala, cumin, turmeric, and salt. Add the lamb, coat thoroughly, cover, and refrigerate for at least 4 hours.
Approx. 240 minutes
3
Heat 0.5 tbsp vegetable oil and 10g butter in a heavy casserole over high heat. Remove the lamb from the marinade and sear in batches for 3–4 minutes, turning, until deeply browned. Transfer to a plate.
Approx. 8 minutes
4
Add 15g butter to the same pan over medium heat. Add the diced onion and cardamom pods. Cook for 12 minutes until deep golden.
Approx. 12 minutes
5
Add the garlic, ginger, and cumin seeds. Cook for 2 minutes, stirring constantly, until fragrant.
Approx. 2 minutes
6
Stir in the tomato purée and cook for 2 minutes until darkened.
Approx. 2 minutes
7
Add the tinned tomatoes, stock, ground coriander, garam masala, and Kashmiri chilli. Stir well.
Approx. 2 minutes
8
Return the seared lamb to the pan. Bring to a simmer, cover, and cook on low heat for 55–60 minutes until the lamb is completely tender. Check internal temperature reaches 70°C using a meat thermometer.
Approx. 60 minutes
9
Remove the cardamom pods. Use a stick blender to blend the sauce around the lamb until smooth.
Approx. 3 minutes
10
Stir in the remaining 15g butter, double cream, and honey over low heat. Season with salt.
Approx. 2 minutes
11
Simmer gently for 5 minutes. Rub the kasuri methi between your palms and stir in.
Approx. 5 minutes
12
Serve garnished with fresh coriander.
Approx. 1 minutes
