Butter chicken is a household staple for Aussie families, but what if chicken is not on the menu? Colin Fassnidge is making butter chicken with lamb instead! Use a large lamb shoulder to create a dinner that’s slightly elevated from the usual.
Ingredients
Method
Step 1
Heat oil in a large heavy-based saucepan on high heat. Season lamb. Cook for 10 minutes to brown all over.
Step 2
Reduce heat to medium. Add cumin, garam masala, turmeric, ginger, onions and garlic. Gently cook, stirring, for 4–5 minutes, until tender.
Step 3
Stir in tomatoes, curry leaves and enough water to cover meat. Add yoghurt. Reduce heat to low. Simmer, uncovered, for 1 1/2–2 hours or until the meat is tender and the sauce thickens.
Step 4
Serve with flatbread, coriander and extra yoghurt.
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