Slow-Cooked Indian Lamb Curry with Garam Masala

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

Tender lamb simmered slowly in a rich tomato and garam masala spiced sauce, perfect for cozy dinners. This Indian-inspired lamb recipe, ready in about 170 minutes, pairs lamb shoulder, vegetable oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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, cut into 1.5-inch cubes lamb shoulder
• 3 tbsp vegetable oil
• 1 large, finely chopped onion
• 5, minced garlic cloves
• 2 tbsp, grated fresh ginger
• 2 tsp ground cumin
• 2 tsp ground coriander
• 2 tbsp garam masala
• 1 tsp turmeric powder
• 1/2 tsp cayenne pepper
• 1 cup tomato puree
• 1/2 cup plain yogurt
• 1.5 cups water
• 1 tsp salt
• 1/4 cup, chopped fresh cilantro

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 heat. Add 1 large finely chopped onion and sauté for 8-10 minutes until deep golden and soft.
2. Step 2: Stir in 5 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, 2 tbsp garam masala, 1 tsp turmeric powder, and 1/2 tsp cayenne pepper. Toast the spices with onion mixture for 1 minute.
4. Step 4: Increase heat to medium-high and add 2 lbs lamb shoulder cubes, browning them on all sides for 5-7 minutes.
5. Step 5: Pour in 1 cup tomato puree and 1/2 cup plain yogurt, stirring to combine.
6. Step 6: Add 1.5 cups water and 1 tsp salt, bring to a boil, then reduce to low heat and cover. Simmer gently for 2 to 2.5 hours until lamb is tender and sauce thickens.
7. Step 7: Sprinkle 1/4 cup chopped fresh cilantro over the curry before serving with basmati rice or naan.