Butter Lamb Curry

PREPARATION

1. In a mixing bowl, add 720 grams boneless lamb, 1/2 teaspoon salt, 1/2 teaspoon paprika, 1 tablespoon lemon juice and mix it well.
2. Marinate for 1 hour.
3. Heat 2 teaspoons butter in a pan, add the marinated lamb in it and mix it well.
4. Cook for 12 - 15 minutes on medium heat or until it turns golden brown in color.
5. Remove it from heat and keep aside.
6. Heat 30 milliliters butter in a pan, add 100 grams onions and fry till translucent or until it turns golden brown in color.
7. Remove it from heat and transfer this into a blender.
8. Blend it into a paste.
9. Heat 2 tablespoons butter in a heavy skillet, add 1 1/2 teaspoons ginger garlic paste and stir well.
10. Then, add the blended paste and mix it well.
11. Now, add 35 grams tomato paste and mix it again.
12. Cook for 5 - 7 minutes on medium heat.
13. Add 1/4 teaspoon turmeric and stir wel.
14. Add 1 teaspoon red chili, 1 teaspoon salt, 1/4 teaspoon cayenne pepper and mix it well.
15. Now, add the fried lamb in it and mix it well.
16. Add 950 milliliters water and mix it well.
17. Cover it with lid and cook for about 40 - 45 minutes on medium heat.
18. Open the lid and give it a nice stir.
19. Add 1 teaspoon honey, 1/2 teaspoon garam masala and mix it well.
20. Then, add 40 grams fresh cream and mix it well.
21. Bring it to a boil.
22. Cover it with lid and cook for about 10 - 12 minutes on medium heat.
23. Open the lid and give it a nice stir.
24. Add 1 tablespoon coriander and mix it well.
25. Cook for another 3 - 5 minutes on medium heat.
26. Remove it from heat.
27. Garnish with coriander.
28. Serve hot.