Easy Lamb Makhani Recipe in Just 5 Simple Steps

If you’re a fan of rich, creamy curries that are bursting with flavor, then Lamb Makhani is a must-try dish! This classic Indian recipe, also known as butter lamb, combines tender pieces of lamb in a luscious tomato-based sauce enriched with butter and cream. It’s a crowd-pleaser that’s perfect for special occasions or a comforting meal at home. In this blog post, we’ll guide you through an easy Lamb Makhani recipe, including expert tips, cooking time, nutritional information, and variations.

What is Lamb Makhani?

Lamb Makhani, or “Butter Lamb,” is a popular North Indian dish that originated in the Punjab region. It is characterized by its creamy, velvety texture and a rich, buttery flavor. The dish is typically made with succulent pieces of lamb cooked in a smooth tomato-based gravy that is spiced with aromatic Indian spices like garam masala, cumin, coriander, and fenugreek. The addition of butter and cream gives the sauce its signature richness and a mild, slightly sweet taste that balances the spices perfectly.

What Does Lamb Makhani Taste Like?

Lamb Makhani has a rich, creamy texture with a mild, buttery flavor. The sauce is smooth and velvety, made from tomatoes, butter, and cream, giving it a luxurious feel. The dish is mildly spiced with a blend of Indian spices, offering a warm and savory taste without being too hot. The lamb itself is tender and juicy, absorbing the rich flavors of the sauce. There’s also a slight hint of sweetness and tanginess that perfectly balances the overall flavor, making each bite deliciously satisfying.

Essential Ingredients for Lamb Makhani Recipe

Before we dive into the step-by-step cooking process, let’s take a look at the ingredients you’ll need to make Lamb Makhani. This recipe is designed to serve 4-6 people.

For the Marinade:

• 500 grams of lamb pieces (preferably shoulder or leg cuts)
• 1 cup plain yogurt
• 1 tablespoon ginger-garlic paste
• 1 teaspoon red chili powder
• 1 teaspoon turmeric powder
• 1 teaspoon garam masala
• 1 teaspoon salt

For the Makhani Gravy:

• 2 tablespoons butter (unsalted)
• 1 tablespoon vegetable oil or ghee
• 1 large onion, finely chopped
• 2 teaspoons ginger-garlic paste
• 3-4 large tomatoes, pureed
• 1 teaspoon red chili powder
• 1 teaspoon cumin powder
• 1 teaspoon coriander powder
• 1 teaspoon garam masala
• 1/2 teaspoon fenugreek leaves (kasuri methi), crushed
• 1 cup heavy cream
• 2 tablespoons honey or sugar (optional, to balance acidity)
• Salt, to taste
• Fresh coriander leaves, for garnish

Optional Ingredients:

• 1/4 cup cashew nuts, soaked in warm water and ground to a paste (for extra creaminess)
• 1/2 cup water or lamb broth (to adjust consistency)

Cooking Time

The estimated cooking time for the Lamb Makhani recipe is as follows:

• Marination: 30 minutes to 1 hour (can be done in advance)
• Preparation (chopping, pureeing, etc.): 15 minutes
• Cooking:
  • Sautéing onions, tomatoes, and spices: 15 minutes
  • Cooking the lamb in the gravy: 45 minutes

Total Cooking Time (excluding marination): 1 hour 15 minutes

Serving:

• 6 servings

Easy Lamb Makhani Recipe (Step-by-Step Instructions)

Making Lamb Makhani takes some effort, but it’s definitely worth it. Follow these steps to make a tasty lamb curry that your family and friends will love.

Step 1: Marinate the Lamb

• Prepare the Marinade: In a large mixing bowl, combine the plain yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, and salt. Mix well to form a smooth marinade.
• Marinate the Lamb: Add the lamb pieces to the bowl and coat them thoroughly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight. This allows the flavors to penetrate the meat and tenderize it.

Step 2: Prepare the Makhani Gravy

• Heat the Pan: In a large skillet or heavy-bottomed pan, heat the butter and oil (or ghee) over medium heat. The combination of butter and oil prevents the butter from burning while adding flavor.
• Sauté Onions: Add the finely chopped onions to the pan and sauté until they turn golden brown, about 6-8 minutes. Stir occasionally to prevent them from burning.
• Add Ginger-Garlic Paste: Add the ginger-garlic paste to the pan and sauté for another 2 minutes until the raw smell disappears.
• Cook the Tomatoes: Pour the pureed tomatoes into the pan and cook for about 10-12 minutes, stirring occasionally, until the oil begins to separate from the tomato mixture. This step is crucial for removing the raw taste of tomatoes.
• Add Spices: Stir in the red chili powder, cumin powder, coriander powder, and garam masala. Cook the spices for 2-3 minutes, allowing them to bloom and release their flavors into the sauce.

Step 3: Cook the Lamb

• Add Marinated Lamb: Add the marinated lamb pieces to the pan and stir to combine them with the tomato and spice mixture. Cook the lamb for about 8-10 minutes, allowing it to sear and lock in the flavors.
• Simmer the Curry: Add 1/2 cup of water or lamb broth to the pan to adjust the consistency of the gravy. Bring the curry to a boil, then reduce the heat to low, cover the pan, and let it simmer for about 45-60 minutes. Stir occasionally to prevent sticking, and add more water if needed.
• Check for Tenderness: After simmering, check if the lamb is tender and cooked through. It should be soft and easily break apart with a fork. If not, continue cooking for an additional 10-15 minutes.

Step 4: Finish with Cream and Butter

• Add Cream and Fenugreek Leaves: Once the lamb is tender, stir in the heavy cream and crushed fenugreek leaves (kasuri methi). This step adds richness and a distinct flavor to the dish.
• Adjust Seasoning: Taste the curry and adjust the salt as needed. If you prefer a slightly sweeter taste, add 1-2 tablespoons of honey or sugar to balance the acidity of the tomatoes.
• Simmer for Final Touch: Let the curry simmer for another 5-7 minutes on low heat to allow the flavors to meld together beautifully. The gravy should be thick, creamy, and coat the lamb pieces nicely.

Step 5: Garnish and Serve

• Garnish with Fresh Coriander: Turn off the heat and garnish the Lamb Makhani with fresh coriander leaves. This adds a fresh and vibrant touch to the dish.
• Serve Hot: Serve the Lamb Makhani hot with naan, roti, or steamed basmati rice. Enjoy the rich, buttery flavors with every bite!

Expert Tips for Perfect Lamb Makhani

• Use Fresh Spices: For the best flavor, use fresh, high-quality spices. Toasting whole spices and grinding them just before use can enhance the aroma and taste.
• Marination is Key: Marinating the lamb for several hours or overnight is essential for tender and flavorful meat.
• Balance the Flavors: Adjust the sweetness, spice level, and creaminess according to your taste preference. The key to a perfect Makhani sauce is balance.
• Simmer Slowly: Cooking the lamb on low heat allows the flavors to develop and the meat to become tender. Don’t rush this step.
• Adjust Consistency: If the gravy is too thick, add a little water or broth to achieve the desired consistency. If it’s too thin, simmer for a little longer without a lid to reduce it.

Variations of the Lamb Makhani Recipe

While the classic Lamb Makhani is a beloved favorite, there are several popular variations that introduce new flavors and ingredients to this rich, creamy dish. Here are a few famous variations:

1. Daal Lamb Makhani

Daal Lamb Makhani combines tender pieces of lamb with creamy lentils (usually whole black urad daal) in a rich tomato-based sauce. The lentils add a hearty texture and earthy flavor, making the dish more filling and nutritious. This variation is perfect for those who want to enjoy a more substantial curry with the combined goodness of lamb and lentils.

2. Lamb Makhani with Spinach (Palak Lamb Makhani)

This variation adds fresh spinach (palak) to the traditional Lamb Makhani, creating a vibrant, green twist. The spinach is pureed and mixed into the Makhani sauce, providing a mild, earthy flavor that complements the richness of the lamb and the creamy sauce. This version is great for incorporating more greens into your meal while enjoying a classic dish.

3. Shahi Lamb Makhani

Inspired by Mughlai cuisine, Shahi Lamb Makhani adds dried fruits and nuts like cashews, almonds, and raisins to the dish. These ingredients enhance the creamy texture and add a hint of sweetness, making the curry even more decadent. This variation is often served during festive occasions or special dinners.

4. Lamb Makhani with Coconut Milk

For a lighter, dairy-free option, this variation uses coconut milk instead of heavy cream. The coconut milk adds a slightly sweet, tropical flavor to the rich tomato sauce, making it a great choice for those who prefer a different take on the traditional recipe. It’s also suitable for lactose-intolerant diners or those seeking a lighter dish.

5. Smoky Lamb Makhani (Dhungar Method)

This variation infuses the Lamb Makhani with a smoky flavor using the traditional Dhungar method. A piece of hot charcoal is placed in a bowl with ghee and set inside the curry pot, which is then covered to trap the smoke. This gives the dish a unique, smoky aroma that enhances the overall taste.

Nutrition Value

Lamb Makhani is a rich and indulgent dish, so it’s good to be mindful of its nutritional content. Here’s an approximate breakdown per serving:

• Calories: 450-500 kcal
• Protein: 25-30 grams
• Fat: 30-35 grams
• Carbohydrates: 15-20 grams
• Fiber: 2-3 grams
• Sugar: 5-7 grams

Please note that these values can vary based on the specific ingredients used and portion sizes.

Final Thoughts

Lamb Makhani is a delightful dish that combines the richness of butter and cream with the aromatic spices of Indian cuisine. With this step-by-step recipe, you can recreate this restaurant favorite at home, impressing your guests with its complex flavors and luxurious texture. Whether you’re a seasoned cook or a beginner, the key to a perfect Lamb Makhani lies in balancing the flavors, marinating the lamb well, and cooking it slowly to perfection. So, roll up your sleeves and give this recipe a try.

Don’t Miss These Flavorful Finds

• Black Beluga Lentils
• Palak Chicken
• Chicken Kolhapuri
• Bottle Gourd