Butter Lamb In Gravy Recipes

BUTTER LAMB GRAVY

Butter Lamb Gravy image

Lamb is simmered in a spicy tomato and cream sauce. This is a very mouthwatering dish that is easy to make. Serve with hot cooked rice or your favorite bread. You can even make a variation with chicken, salmon or beef.

Provided by Trynewfood

Categories World Cuisine Recipes Asian Bangladeshi

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

2 pounds boneless lamb shoulder, cut into 1 inch pieces
½ teaspoon garam masala
salt to taste
2 tablespoons butter, divided
1 onion, chopped
½ teaspoon ground turmeric
½ teaspoon minced ginger
½ teaspoon minced garlic
½ teaspoon cayenne pepper, or to taste
1 tablespoon tomato paste
1 cup water
½ cup heavy cream
1 tablespoon honey
1 cup chopped fresh cilantro

Steps:

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.
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.
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.
Stir in the cream and honey. Transfer to a serving dish and garnish with cilantro.

Nutrition Facts : Calories 321.1 calories, Carbohydrate 8.2 g, Cholesterol 114.6 mg, Fat 21.8 g, Fiber 1.1 g, Protein 22.9 g, SaturatedFat 11.1 g, Sodium 115.3 mg, Sugar 4.9 g

LAMB & SHALLOT GRAVY

Lamb & shallot gravy image

Make this lamb and shallot gravy ahead of time and freeze for up to three months, so your gravy won't be left to the last minute. It's divine with roast lamb

Provided by Esther Clark

Categories Condiment

Time 50m

Yield Serves 6-8

Number Of Ingredients 11

Ingredients

2 tbsp butter
1 tbsp olive oil
4 shallots , peeled and halved
1 small carrot , roughly chopped
1 celery stick , roughly chopped
1½ tbsp plain flour
150ml dry white wine
2 rosemary sprigs
1 bay leaf
1l fresh lamb stock
2 tbsp Worcestershire sauce

Steps:

Heat the butter and oil in a large saucepan over a medium-high heat and fry the shallots, carrot and celery for 7-10 mins, or until deep golden brown. Tip in the flour and cook, stirring, for 1 min. Pour in the wine and stir to combine everything, then simmer on a low heat for a few minutes, or until the wine has reduced by half. Add the rosemary and bay leaf, then gradually stir in the lamb stock. Simmer for 30 mins, uncovered.
Strain the gravy through a fine sieve into a clean saucepan. Stir in the Worcestershire sauce and simmer on a low heat until thick and glossy, about 15-20 mins. Will keep frozen for three months.

Nutrition Facts : Calories 148 calories, Fat 11 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 2 grams sugar, Fiber 0.5 grams fiber, Protein 4 grams protein, Sodium 0.3 milligram of sodium

BEST LAMB GRAVY

Best Lamb Gravy image

Make and share this Best Lamb Gravy recipe from Food.com.

Provided by KTPie

Categories Sauces

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

5 ml olive oil
300 ml lamb stock
300 ml red wine
1 small onion, chopped
2 garlic cloves, crushed
1 tablespoon red currant jelly
1/2 teaspoon dried rosemary

Steps:

Gently fry onion and garlic in oil until soft.
Add stock and wine and bring to the boil.
Simmer uncovered for 20 minutes to reduce.
Add rosemary and redcurrant jelly, stir until disolved.
Serve immediately.

Nutrition Facts : Calories 96, Fat 1.1, SaturatedFat 0.2, Sodium 5.4, Carbohydrate 7.9, Fiber 0.4, Sugar 3.9, Protein 0.3

LAMB GRAVY

Lamb Gravy image

Make and share this Lamb Gravy recipe from Food.com.

Provided by Chef Marie 4

Categories < 30 Mins

Time 25m

Yield 4-5 serving(s)

Number Of Ingredients 8

Ingredients

pan dripping (juices from lamb)
2 lamb stock cube
1/2 glass white wine
2 sprigs rosemary or 1/2 teaspoon dried rosemary
1 tablespoon flour
1 teaspoon butter
1/2 teaspoon mint
salt and pepper

Steps:

Put roasting tray on hob.
Spoon fat off.
Make 500ml stock from the lamb stock cubes.
Heat juices in tray on hob.
Stir in stock a little at a time.
Add the wine and rosemary on high heat.
Sieve in the flour and then add the butter.
Add the mint.
Heat until thickened.
Enjoy!

Nutrition Facts : Calories 30.9, Fat 1, SaturatedFat 0.6, Cholesterol 2.5, Sodium 7.8, Carbohydrate 2, Fiber 0.1, Sugar 0.2, Protein 0.2

BUTTERMILK GRAVY

Buttermilk Gravy image

This gravy is a diner classic, often served over biscuits and sausage. But it's equally good on fried chicken, pork chops, mashed potatoes, country fried steak, and french fries for a hearty meal any time of day.

Provided by lutzflcat

Categories Side Dish Sauces and Condiments Recipes Gravy Recipes

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

3 tablespoons bacon drippings
¼ cup all-purpose flour
1 ⅔ cups buttermilk, or more as needed
½ teaspoon chicken bouillon granules
¼ teaspoon salt
¼ teaspoon ground black pepper

Steps:

Heat bacon drippings in a skillet over medium heat. Add flour and whisk until well combined and bubbly, about 1 minute. Pour in buttermilk gradually and bring to a boil, about 3 minutes. Reduce heat and simmer, whisking constantly, until thickened and smooth, 2 to 3 minutes.
Stir in chicken bouillon, salt, and pepper. If gravy is too thick, whisk in more buttermilk until you reach your desired consistency. Serve immediately.

Nutrition Facts : Calories 170.2 calories, Carbohydrate 11 g, Cholesterol 14.7 mg, Fat 12.1 g, Fiber 0.2 g, Protein 4.2 g, SaturatedFat 4.9 g, Sodium 315.9 mg, Sugar 5 g

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