Lamb Makhni

Lamb Makhni is a popular Indian dish commonly found on the menus of Indian restaurants in the USA. I'd be happy to help you learn more about it.

What is Lamb Makhni?

Lamb Makhni, also known as Lamb Makhanwala, is a rich and flavorful Indian dish originating from the Punjab region of India. The name "Makhni" means "with butter" in Punjabi, which is a key ingredient in this recipe. Lamb Makhni is a variation of the popular Butter Chicken dish, but made with tender lamb pieces instead of chicken.

Ingredients and Preparation

Here's a breakdown of the typical ingredients and preparation method used to make Lamb Makhni:

Ingredients:

Preparation:

1. Marinate the lamb pieces in a mixture of yogurt, tandoori masala powder, garam masala powder, cumin powder, coriander powder, cayenne pepper (if using), and salt for at least 30 minutes or up to 2 hours in the refrigerator.

2. Heat oil in a large pan over medium heat. Remove the lamb from the marinade, allowing any excess to drip off. Add the lamb to the pan and cook until browned on all sides, about 5-7 minutes. Remove the lamb from the pan and set aside.

3. In the same pan, add more oil if needed, then sauté the sliced onions until they're lightly caramelized, stirring occasionally.

4. Add the minced garlic and grated ginger to the pan and sauté for another minute, until fragrant.

5. Add the diced tomatoes, lamb or chicken broth, and heavy cream or half-and-half to the pan. Stir well to combine.

6. Add the browned lamb back into the pan, and simmer the mixture for 10-15 minutes or until the lamb is tender and the sauce has thickened.

7. Stir in the butter until melted and fully incorporated into the sauce. Season with salt to taste.

8. Garnish with fresh cilantro and serve over basmati rice or with naan bread.

Tips and Variations

Now that you know more about Lamb Makhni, I hope you're eager to try it at a restaurant or even attempt to make it yourself!