Red Granite Lamb Curry with Tomato and Fenugreek

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A robust lamb curry with deep red tomato and fenugreek hues, echoing the rich red granite tones of Mughal monuments. This indian-inspired lamb ready in about 80 minutes pairs lamb shoulder, cubed, large onion, finely chopped, tomato puree for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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.

Prep: 20 min Cook: 60 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a heavy pot over medium heat. Add 1 tsp cumin seeds, 1 small cinnamon stick, 3 whole cloves, and 2 whole cardamom pods. Sauté for 1 minute until aromatic.
  2. Step 2: Add 1 large finely chopped onion and sauté for 7-8 minutes until golden brown and caramelized.
  3. Step 3: Stir in 1 tbsp ginger garlic paste and cook for 2 minutes until fragrant.
  4. Step 4: Add 1 lb cubed lamb shoulder and cook on high heat for 5 minutes until browned on all sides.
  5. Step 5: Mix in 1 cup tomato puree, 1 tbsp red chili powder, 1/2 tsp turmeric powder, 1 tbsp coriander powder, and 1 tsp salt. Stir well to coat the meat.
  6. Step 6: Lower the heat and add 1/2 cup whisked yogurt slowly while stirring to prevent curdling. Cook for 10 minutes until the oil separates from the sauce.
  7. Step 7: Add 1 cup water and 1/2 cup fresh fenugreek leaves, cover, and simmer for 45 minutes until lamb is tender and sauce thickens.
  8. Step 8: Adjust seasoning and serve hot with basmati rice or naan, showcasing the deep red richness inspired by red granite monuments.

Frequently asked questions

How long does Red Granite Lamb Curry with Tomato and Fenugreek take to make?

Total time is about 80 minutes (20 min prep + 60 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 Red Granite Lamb Curry with Tomato and Fenugreek?

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 lamb shoulder, cubed from drying out.

Can I substitute ingredients in Red Granite Lamb Curry with Tomato and Fenugreek?

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 Red Granite Lamb Curry with Tomato and Fenugreek for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Red Granite Lamb Curry with Tomato and Fenugreek?

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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