Northern Indian-Spiced Lamb Curry with Tomato and Yogurt

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

A robust lamb curry simmered in a fragrant blend of northern Indian spices, fresh tomatoes, and creamy yogurt for a hearty meal. This Indian-inspired lamb recipe, ready in about 90 minutes, pairs lamb shoulder, trimmed and cubed, vegetable oil, large 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, trimmed and cubed
• 3 tbsp vegetable oil
• 1 large onion, finely chopped
• 2 tbsp fresh ginger, grated
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 2 tsp garam masala
• 1 tsp red chili powder
• 14 oz canned diced tomatoes
• 1 cup plain yogurt
• 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 heavy-bottomed pot over medium-high heat. Add 2 lbs cubed lamb shoulder and brown on all sides for 6-8 minutes. Remove lamb and set aside.
2. Step 2: In the same pot, add 1 finely chopped large onion and sauté for 5 minutes until softened and golden.
3. Step 3: Stir in 2 tbsp grated fresh ginger and 4 minced garlic cloves, cooking for 1 minute until fragrant.
4. Step 4: Add 2 tsp ground cumin, 2 tsp ground coriander, 1 tsp ground turmeric, 2 tsp garam masala, and 1 tsp red chili powder. Cook spices with onion mixture for 2 minutes, stirring frequently.
5. Step 5: Pour in 14 oz canned diced tomatoes along with their juices, stirring to combine. Simmer for 5 minutes until tomatoes break down.
6. Step 6: Return lamb to the pot and stir in 1 cup plain yogurt and 1 1/2 tsp salt. Reduce heat to low, cover, and simmer gently for 1 hour or until lamb is tender.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving with basmati rice or naan bread.