Creamy Ghee Makhani Masala Lamb Cubes: Slow-Cooker Wonder Tips, FAQ & printable recipe

Tips for success

For the best flavor, use a high-quality ghee—it makes a noticeable difference in the final taste. If you have time, you can brown the lamb in a skillet before adding it to the slow cooker; this adds a deeper, caramelized note, though it's not required. The recipe is forgiving, so feel free to adjust the spice level by adding more or less chili to the tomato puree.

To make your own spiced tomato puree, simmer 2 cups of plain tomato puree with 1 tablespoon garam masala, 1 teaspoon ground cumin, 1/2 teaspoon turmeric, and a pinch of cayenne for 5 minutes.

This allows the spices to bloom and meld. If you prefer a smoother sauce, you can blend the finished curry with an immersion blender before serving, but the lamb cubes are best left whole.

Variations

• Chicken Makhani: Substitute boneless, skinless chicken thighs for the lamb. Cook on LOW for 4-5 hours or until chicken is cooked through and tender. Shred or leave in chunks.
• Vegetarian Makhani: Replace the lamb with 2 cups of paneer cubes or chickpeas. Reduce cooking time to 2-3 hours on LOW, just enough to heat through and meld flavors.
• Spicy Makhani: Add 1-2 finely chopped green chilies or 1/2 teaspoon of cayenne pepper to the tomato puree for extra heat. Adjust to taste.
• Creamy Cashew Makhani: Add 1/2 cup of raw cashews, soaked in water for 30 minutes and blended into a paste, along with the cream for an extra-rich, nutty sauce.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently, adding a splash of water or cream if needed.

Freezer

Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a saucepan over medium-low heat, stirring occasionally, until hot. Or microwave in 30-second bursts, stirring between.

Store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making it even more delicious the next day.

Reheat gently on the stovetop or in the microwave, adding a splash of water or cream if the sauce has thickened too much. The curry can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

This recipe is perfect for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate. In the morning, place the insert in the slow cooker and cook as directed.

You can also cook the full batch, then portion and freeze individual servings for quick lunches or dinners. The lamb actually tastes better after a day, as the flavors meld and deepen.

Serving ideas

Serve the makhani lamb over steamed basmati rice, which soaks up the rich sauce beautifully. Warm naan or roti on the side is perfect for scooping up every last bit. A simple cucumber salad or a side of sautéed greens adds freshness and balance. For a more indulgent meal, top with a dollop of plain yogurt or a sprinkle of fresh cilantro (though not shown in the video).

This curry pairs well with a cooling raita (yogurt with cucumber and mint) to contrast the spices. For drinks, consider a mango lassi or a sparkling water with lime.

The dish is hearty enough to stand alone, but it also works as part of a larger Indian spread, alongside dal, vegetable curries, and chutneys. Leftovers are excellent stuffed into wraps or served over baked potatoes for a quick meal.

Frequently asked questions

Recipe card

Creamy Ghee Makhani Masala Lamb Cubes: Slow-Cooker Wonder

Prep 15 minCook 6 hTotal 6 h 15 minServes 6

Ingredients

• 2 lb cubed lamb shoulder
• 2 cups spiced tomato puree
• 2 tbsp grated fresh ginger
• 6 cloves garlic, minced
• 1/4 cup ghee
• 1 cup heavy whipping cream
• 1 1/2 tsp kosher salt

Instructions

1. Place the cubed lamb shoulder in the bottom of a 6-quart slow cooker. Spread it into an even layer so it cooks uniformly.
2. Pour the spiced tomato puree over the lamb. Add the grated ginger and minced garlic, stirring gently to coat the meat with the sauce.
3. 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.
4. 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.
5. 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.
6. 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.
7. Stir the curry well to combine the creamy top with the spiced base. Taste and add salt if needed.
8. Spoon the hot curry over steamed basmati rice. Serve with warm naan on the side for dipping.

Contains: milk

Estimated nutrition per serving

Calories

580

Protein

32 g

Carbohydrates

12 g

Fat

44 g

Automatic estimate from the ingredient list, not laboratory-verified.