Lam makhani (Indian butter lamb)

Ingredients for Lam makhani (Indian butter lamb)

Instructions for Lam makhani (Indian butter lamb)

To prepare the Lam makhani (Indian butter lamb) recipe, please follow these instructions:

The ingredients of marinade are chopped well and mixed. The meat is cut into mundane pieces and mixed with marinade. Put in the refrigerator for at least a couple of hours.


Put the peanuts in soft in cold water.


Tomato paste:
2 chilies and 1 clove of garlic chopped and fry in butter. Then add nelker, cardamom capsules, cinnamon pole, broth and laurel leaves. Add a couple of deciliters of water and let it boil.

Add a can of tomato and let it boil well until it becomes thick and almost like a paste.


Ground the peanuts with a little water to a coarse paste.


Then add the meat with the marinade to the tomato pasta with the mixed peanuts, cumin and cornflower seeds. Let it boil tenderly, like a couple of hours, and add some water if it gets too dry.


When the meat is tender add a whipped cream and a good handful of fresh coriander.

It all tastes with salt, pepper, sugar and lemon juice.

tips:
Served with naan bread and basmatiris