sage mint butter lamb curry #food #shorts

It’s a simple shortcut that delivers incredible flavor without hours of simmering. Learn the right way to cook your lamb so it stays perfectly tender every time.

​For the Lamb Marinade
​1 lb Cubed Lamb (shoulder or leg)
​1/2 cup Plain Yogurt
​Grated Ginger & Garlic
​Fresh Mint & Coriander Leaves (Cilantro)
​Herbs (like Sage & Thyme)
​Spices (Onion Powder, Allspice)
​Salt & Pepper

​For the Curry
​Ghee (or butter/oil)
​1 Onion, chopped
​1 jar of your favorite Butter Chicken Sauce

​Naan or rice, for serving

​Instructions
​Marinate Lamb: In a bowl, combine the cubed lamb with all the marinade ingredients. Mix well and let it marinate for at least 30 minutes.

​Sauté Onions: In a hot pan, melt ghee and cook the chopped onions until soft and translucent.
​Sear the Lamb: Add the marinated lamb to the pan. Sear the meat on all sides.

​Add the Sauce: Pour in the entire jar of butter chicken sauce. Stir everything together and bring to a gentle simmer.

​Simmer to Tenderness: Reduce the heat and let the curry simmer until the lamb is tender. (This can be a quick 15-20 minute simmer for tender cuts.
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​ #lambcurry #recipehack #indianfood #easyrecipe # food #shorts #curry #butterlamb
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Coriander seeds are crunchy as hell. And lesson number two is you can cook lamb curry to medium rare. Just eat a couple pieces to check if it’s cooked. That chunk was perfect. Let’s go. I put things that go with lamb. Ghee, garlic, salt, and pepper, sage, thyme, and yogurt. Mint, ginger, onion powder, allspice, and coriander leaves. Not the seeds. Too crunchy. Ghee, onion, sheep, and get this, a jar of butter chicken. Don’t go past medium cuz if it gets hard, you’ll have to leave it for an hour and a half. Circular motion, and she’s done. Woohoo.