Northern Indian-Spiced Lamb Curry with Tomato and Yogurt
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 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 cloves 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
Instructions
- 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.
- Step 2: In the same pot, add 1 finely chopped large onion and sauté for 5 minutes until softened and golden.
- Step 3: Stir in 2 tbsp grated fresh ginger and 4 minced garlic cloves, cooking for 1 minute until fragrant.
- 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.
- Step 5: Pour in 14 oz canned diced tomatoes along with their juices, stirring to combine. Simmer for 5 minutes until tomatoes break down.
- 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.
- Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving with basmati rice or naan bread.
Frequently asked questions
How long does Northern Indian-Spiced Lamb Curry with Tomato and Yogurt take to make?
Total time is about 90 minutes (20 min prep + 70 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Northern Indian-Spiced Lamb Curry with Tomato and Yogurt?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep vegetable oil from drying out.
Can I substitute ingredients in Northern Indian-Spiced Lamb Curry with Tomato and Yogurt?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Northern Indian-Spiced Lamb Curry with Tomato and Yogurt for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Northern Indian-Spiced Lamb Curry with Tomato and Yogurt?
Indian lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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