Ingredients

• 2 pounds boneless lamb shoulder , cut into 1 inch pieces
• 0.5 teaspoons garam masala
• salt to taste
• 2 tablespoons butter , divided
• 1 onion , chopped
• 0.5 teaspoons ground turmeric , Optional
• 0.5 teaspoons minced ginger
• 0.5 teaspoons minced garlic
• 0.5 teaspoons cayenne pepper , or to taste
• 1 tablespoon tomato paste
• 1 cup water
• 0.5 cups heavy cream
• 1 tablespoon honey
• 1 cup chopped fresh cilantro

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro.

Nutrition per serving