Indian-Spiced Lamb Curry with Tomato and Coconut

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

A rich, aromatic lamb curry simmered in a vibrant tomato and coconut sauce with traditional Indian spices for a warming, comforting meal. This Indian-inspired curry recipe, ready in about 130 minutes, pairs lamb shoulder, cut into cubes, 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

• 1.5 lbs lamb shoulder, cut into cubes
• 3 tbsp vegetable oil
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric powder
• 1 tsp garam masala
• 1/2 tsp cayenne pepper
• 14 oz canned diced tomatoes
• 1 cup coconut milk
• 1 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped
• 1 cup water

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. Add 1 large finely chopped onion and sauté for 6-7 minutes until translucent and golden around the edges.
2. Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 2 minutes until fragrant.
3. Step 3: Add 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp turmeric powder, 1 tsp garam masala, and 1/2 tsp cayenne pepper. Cook spices with the onion mixture for 1 minute to bloom the flavors.
4. Step 4: Add 1.5 lbs cubed lamb shoulder to the pot and brown the meat on all sides for 8-10 minutes.
5. Step 5: Pour in 14 oz canned diced tomatoes and 1 cup water, stirring to combine. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1.5 hours until the lamb is tender.
6. Step 6: Stir in 1 cup coconut milk and 1 1/2 tsp salt, simmer uncovered for 10 minutes until the sauce thickens slightly.
7. Step 7: Remove from heat and sprinkle 1/4 cup chopped fresh cilantro over the curry before serving. Serve with basmati rice or naan bread.