Lamb Makhani (Lamb Curry With Butter)
Americans have a love affair with lamb. The buttery, rich flavor of this meat is perfect for curries and stews. This Lamb Makhani recipe is a delicious Indian dish that will tantalize your taste buds! Curried lamb is simmered in a creamy tomato sauce with hints of ginger and garlic. Serve over steamed rice for a quick and easy weeknight meal. Don’t miss out on this tasty curry dish!
Lamb Makhani Recipe
- 300 gr lamb mince
- 1 tbsp vegetable oil
- 3 cm piece fresh ginger, finely grated
- 2 garlic cloves, crushed
- 1 brown onion, finely chopped
- 1 cinnamon stick
- 410 gr can tomato puree
- 1/2 tsp dried chilli flakes
- 2 tsp ground cumin
- 2 tbsp tomato paste
- 400 gr can red kidney beans, drained, rinsed
- 400 gr can no added salt lentils, drained, rinsed
- Fresh coriander leaves, roughly chopped
- Vegetables, steamed
- Naan bread, warmed
- 1/4 cup plain Greek-style yoghurt
- Heat oil in a large frying pan over medium-high heat. Add lamb mince and stir to break up any lumps. Cook, stirring occasionally until browned.
- Add ginger, garlic and onion and cook for 2 minutes or until softened. Add the cinnamon stick and fry for 1 minute or until fragrant.
- Add tomato puree, chilli flakes, cumin and tomato paste and stir to combine. Reduce heat to low and simmer for 10 minutes or until thickened.
- Add red kidney beans and lentils and cook for a further 5 minutes. Remove from heat, stir in butter then season with salt and pepper to taste.
- Serve with fresh coriander leaves, steamed vegetables, naan bread and yoghurt. Enjoy!
- If you can't find lamb mince, you can use beef or pork mince instead.
- If you don't have fresh ginger, you can use 1 teaspoon of ground ginger instead.
- This recipe is freezer friendly. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- This recipe is also suitable for babies 6 months and over. Simply puree or mash the curry to the desired consistency.
FAQs about Lamb curry
Which part of lamb is best for Indian curry?
There is no one answer to this question as everyone has different preferences. Some people prefer to use the shoulder or leg, while others find the breast or loin to be more flavorful. Ultimately, it comes down to personal preference and what you have available to you.
How do I make my curry more flavorful?
There are many ways to add more flavor to your curry. One way is to use fresh ginger, garlic, and onions. Another is to add more spices, such as cumin, coriander, or chili powder. You can also try using different types of curry pastes or powders to give your dish a different flavor profile. Finally, be sure to simmer your curry for a long time to allow all the flavors to meld together.
What should I serve with lamb curry?
Lamb curry goes well with a variety of side dishes, such as rice, naan bread, or boiled eggs. You can also try serving it with some chopped vegetables on the side, such as carrots or green beans.
Does lamb curry freeze well?
Lamb curry can be frozen for up to six months. Be sure to store it in an airtight container to prevent freezer burn. When you’re ready to eat it, simply thaw it in the refrigerator and reheat it on the stove.
Which is the cheapest cut of lamb?
The cheapest cut of lamb is typically the shoulder. However, this cut can be tough and fatty, so it’s not always the best choice for a curry. If you’re looking for a more affordable option that will still yield a flavorful dish, try using leg or breast meat instead.
How do you cook lamb so it’s tender?
There are a few things you can do to cook lamb so it’s tender. First, be sure to choose a cut of meat that is suitable for slow cooking, such as the shoulder or leg. Second, marinate the meat overnight in a mixture of yogurt, spices, and lemon juice to help tenderize it. Finally, cook the lamb slowly over low heat until it is fork-tender.
Is lamb healthier than beef?
Lamb and beef are both relatively high in saturated fat. However, lamb also contains higher levels of omega-3 fatty acids, which have been shown to have various health benefits. Therefore, lamb may be slightly healthier than beef overall.
I hope that you will enjoy this delicious lamb makhani recipe. It is a great dish for special occasions or when you want to impress your friends and family. The buttery sauce with the spices makes this dish irresistible. Thank you for reading this Sweet Basil’s Cafe blog, and be sure to check back soon for more recipes.
This article was originally posted on Liliana Kitchen but Liliana Kitchen is being acquired by Sweet Basil’s Cafe and all lilianakitchen.com content is copyrighted by cafesweetbasils.com