Creamy Ghee Makhani Masala Lamb Cubes: Slow-Cooker Wonder Step-by-step instructions

Before you start

Before starting, cut the lamb shoulder into 1-inch cubes, removing any large pieces of fat. Grate the ginger and mince the garlic. If using a store-bought spiced tomato puree, measure it out.

If making your own, combine 2 cups tomato puree with 1 tablespoon garam masala, 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, and 1/4 teaspoon cayenne pepper. Have the ghee and heavy cream measured and ready. No other prep is needed; the slow cooker does the rest.

Instructions

Layer and Dump

1. 1Layer the Lamb
   Place the cubed lamb shoulder in the bottom of a 6-quart slow cooker. Spread it into an even layer so it cooks uniformly.
   Look for The lamb should cover the bottom of the insert in a single layer.
   Tip Pat the lamb dry with paper towels before adding for better browning, though browning is optional here.
2. 2Add the Spiced Tomato Puree
   Pour the spiced tomato puree over the lamb. Add the grated ginger and minced garlic, stirring gently to coat the meat with the sauce.
   Look for The meat should be thoroughly coated with the reddish-orange puree.
   Tip Use a spatula to scrape every bit of the puree from the measuring cup.
3. 3Finish with Ghee and Cream
   Spoon the ghee over the top, then pour the heavy cream in a slow swirl across the surface. Do not stir after adding the cream; it will meld during cooking.
   Look for The cream forms a pale ribbon over the red sauce.
   Tip For a richer flavor, use a high-quality ghee.

At the end of this phase, the slow cooker contains a neat layering: lamb on the bottom, covered with spiced tomato puree, ginger, and garlic, with ghee and cream drizzled on top. The colors are vivid—deep red against pale cream. The aromas of garlic and ginger are fresh and pungent. There is no need to stir; the layers will combine during cooking.

Slow Cook

4. 4Set and Forget
   Cover the slow cooker and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours, until the lamb is fork-tender and easily shreds. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid lifting the lid during cooking to keep the heat steady.
5. 5Check for Doneness
   After the minimum cooking time, test a cube of lamb with a fork. It should be very tender and almost falling apart. If not, continue cooking in 30-minute increments. Let it rest for 3 minutes before slicing.
   Look for The lamb yields easily to the fork and the sauce has thickened slightly.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip For the most tender result, cook on LOW for the full 8 hours.
6. 6Rest the Meat
   Turn off the slow cooker and let the curry rest, covered, for at least 3 minutes. This allows the meat to reabsorb juices and the sauce to settle.
   Look for The steam subsides and the sauce looks glossy.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resting is essential for the most succulent lamb.

After several hours, the slow cooker is bubbling gently around the edges. The raw meat has transformed into tender cubes, and the sauce has deepened in color to a rich burnt orange.

The kitchen smells of warm spices and butter. A fork inserted into the lamb meets little resistance. The cream has mostly blended into the sauce, leaving a glossy surface.

Finish and Serve

7. 7Stir and Season
   Stir the curry well to combine the creamy top with the spiced base. Taste and add salt if needed.
   Look for The sauce is uniformly orange and creamy.
   Tip Start with less salt; you can always add more.
8. 8Serve Over Rice
   Spoon the hot curry over steamed basmati rice. Serve with warm naan on the side for dipping.
   Look for The curry is steaming and aromatic.
   Tip Garnish with fresh cilantro if desired (not shown in video).

The curry is steaming, with a velvety, uniform sauce that coats the lamb. The aroma is intensely savory with a hint of sweetness from the cream. The lamb cubes are so tender they threaten to fall apart. A spoonful of sauce has a luscious, silky texture. The dish is ready to be ladled over rice and served with naan.

Common mistakes

One common mistake is lifting the lid too often, which lets heat escape and extends cooking time. Another is cutting the lamb into pieces that are too small, which can cause them to dry out. Resist the urge to stir the curry during cooking; the layers will meld on their own.

Finally, don't skip the resting time after cooking—it's essential for the most tender meat. If the sauce tastes flat at the end, add a pinch of salt or a squeeze of lemon juice to brighten it.

How to tell it’s done

The lamb is done when it is fork-tender and easily shreds with a gentle pull. The internal temperature should read at least 145°F (63°C) on an instant-read thermometer, but for braised meat, it will likely be higher.

The sauce should be slightly thickened and glossy, with a rich orange color. Let the curry rest for at least 3 minutes before serving to allow the meat to reabsorb juices. If the sauce seems too thin, you can simmer it on the stovetop for a few minutes to reduce.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest