Ingredients :

(1 tbsp) Olive oil

(1/2) Yellow or White Onion, chopped

(1) Shallot, finely chopped

(2 tbsp) Butter

(2 tsp) Lemon juice

(1 tbsp) Garlic, pressed or grated

(1 tbsp) Ginger, grated

(1.5 tsp) Garam Masala*

(1.5 tsp) Chili Powder

(1.5 tsp) Ground cumin

(1 tsp) Turmeric (optional)

(1) Bay leaf, (1/4 cup) Plain yogurt

(1 cup) Half-and-Halft or heavy cream

(1.5 cups ) Tomato puree

(1/4 tsp, or to taste) Cayenne pepper

(1 pinch) Salt

(1 pinch ) Black pepper

(2.5 lbs, cut into bite-size pieces) Lamb Boneless Shoulder Roast, (1 tbsp) Butter

(2 tsp) Garam masala, (1 pinch, or to taste) Cayenne pepper

Directions :

Heat tablespoon oil in a large saucepan over medium heat. Sauteè shallot and onion until soft and translucent. Stir in butter, lemon juice, ginger-garlic paste, 1.5 teaspoon garam masala, chili powder, cumin, turmeric and bay leaf. Cook, stirring, for 1 minute. Add tomato puree, and cook for 2 minutes, stirring frequently. Stir in heavy cream and yogurt. Reduce heat to low and simmer for 10 minutes, stirring frequently. Season with salt and pepper. Remove from heat and set aside. Heat 1 tablespoon butter in a large heavy skillet over medium heat. Fry the lamb cubes until lightly browned, stirring constantly. Reduce heat, and season with 2 tsp garam masala and cayenne. Stir in a few spoonfuls of gravy, and simmer until liquid has reduced. Stir cooked lamb into the sauce. Bring the curry to a simmer and let it cook for at least 1.5 hours, stirring frequently to prevent the sauce from burning on the bottom of the saucepan. Serve with hot rice or naan bread.