Slow-Cooked Indian Lamb Curry with Garam Masala

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

Tender lamb simmered slowly in a rich tomato and garam masala spiced sauce, perfect for cozy dinners. This indian-inspired lamb ready in about 170 minutes pairs cut into 1.5-inch cubes lamb shoulder, vegetable oil, large, finely chopped 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.

Prep: 20 min Cook: 150 min Serves 6 Indian cuisine 450 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Indian Lamb Curry with Garam Masala take to make?

Total time is about 170 minutes (20 min prep + 150 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 Slow-Cooked Indian Lamb Curry with Garam Masala?

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 Slow-Cooked Indian Lamb Curry with Garam Masala?

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 Slow-Cooked Indian Lamb Curry with Garam Masala 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 Slow-Cooked Indian Lamb Curry with Garam Masala?

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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