Butter Lamb Gravy

This is a great recipe for lamb!

Loved the recipe. Had to make it the second time. The first time I cooked it I followed the recipe and it didn’t come out nice. I was using leg of lamb cubes and they were hard and chewy. I doubled up all the spices and even water this time around. Cooked the leg of lamb on low heat for 3hrs. Absolute perfection

Never cooked this kind of food before. Followed the recipe exactly. This turned out great! I was worried about it being too thin of a sauce so I cooked it a little longer on medium after adding cream. The sauce thickened nice after cooling a bit. It has a fair amount of heat but well balanced. I trimmed the lamb of all the fat I could and it was still tender. Just make sure to remove with just a brown and dont try and cook it done at the beginning. Served with basmati rice. Simple enough to throw together on a workday. Highly recommend!! 7/15/16 Update - made this using 2 lbs of cremini and baby bella mushrooms in place of the lamb. This butter gravy sauce is so good. I am not a huge vegetarian dish lover so would ultimately still prefer the lamb over mushrooms but my wife loved the veggie dinner. I can't wait to try this on other meats!

My family and I enjoyed this dish! I did work a little off book though. I doubled the masala seasoning, seared the lamb in infused garlic olive oil instead of butter, added red/orange/yellow bell peppers along with the onions, used tomato sauce instead of paste (but only because I didn't have any at home), used half & half instead of heavy cream (but only because I didn't have any at home). Then once the lamb was done simmering, I took out the lamb, added some more masala seasoning and boiled the bones in the broth to thicken it. Once it thickened, I added the lamb cubes back in and sprinkled cilantro and green/red onions over the dish. I have already passed this recipe along 3 times since I cooked it last night.

My family and I enjoyed this dish! I did work a little off book though. I doubled the masala seasoning, seared the lamb in infused garlic olive oil instead of butter, added red/orange/yellow bell peppers along with the onions, used tomato sauce instead of paste (but only because I didn't have any at home), used half & half instead of heavy cream (but only because I didn't have any at home). Then once the lamb was done simmering, I took out the lamb, added some more masala seasoning and boiled the bones in the broth to thicken it. Once it thickened, I added the lamb cubes back in and sprinkled cilantro and green/red onions over the dish. I have already passed this recipe along 3 times since I cooked it last night.