Indian-Spiced Lamb Curry with Aromatic Nepali Influences

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A richly spiced lamb curry blending Indian and Nepali flavors, simmered slowly to tender perfection with warm aromatic spices. This Indian-inspired lamb recipe, ready in about 130 minutes, pairs lamb shoulder, cubed, vegetable oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs lamb shoulder, cubed
• 3 tbsp vegetable oil
• 1 large (about 8 oz) onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 1 cup tomato puree
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1 tbsp garam masala
• 1 tsp red chili powder
• 1 cinnamon stick
• 4 cardamom pods
• 4 cloves
• 2 cups water
• 1 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large pot over medium heat until shimmering. Add 1 large finely chopped onion and sauté for 8 minutes until golden and soft.
2. Step 2: Stir in 4 minced garlic cloves and 2 tbsp grated fresh ginger, cooking for 2 minutes until fragrant.
3. Step 3: Add 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric powder, 1 tbsp garam masala, and 1 tsp red chili powder; stir continuously for 1 minute to toast the spices.
4. Step 4: Add 2 lbs cubed lamb shoulder and brown the meat for 5-6 minutes until sealed on all sides.
5. Step 5: Pour in 1 cup tomato puree and 2 cups water, then add 1 cinnamon stick, 4 cardamom pods, and 4 cloves. Bring the mixture to a boil.
6. Step 6: Reduce heat to low, cover, and simmer gently for 1 hour 30 minutes or until the lamb is tender, stirring occasionally.
7. Step 7: Season with 1 1/2 tsp salt, remove whole spices, and garnish with 1/4 cup chopped fresh cilantro before serving.