Heat a large skillet or medium saucepan over medium-high heat. Add
the oil, butter, and onions and cook onions down until lightly
golden, about 3-4 minutes. Add ginger and garlic and let cook for 30
seconds, stirring so it doesn’t burn.
Add the lamb, tomato paste, and spices. Cook for 5-6 minutes or
until everything is cooked through.
Add the heavy cream and simmer for 8-10 minutes stirring
occasionally. Serve over Basmati rice or with naan.