Slow-Cooked Indian Lamb Curry with Garam Masala and Coconut Milk
A rich, aromatic lamb curry slow-cooked with traditional spices and creamy coconut milk for tender, flavorful meat. This indian-inspired lamb ready in about 170 minutes pairs lamb shoulder, cubed, 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 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, cubed
- 3 tbsp vegetable oil
- 1 large, finely chopped onion
- 5, minced garlic cloves
- 2 tbsp, grated fresh ginger
- 1 cup tomato puree
- 2 tbsp garam masala
- 1 tsp ground turmeric
- 2 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1 1/2 cups coconut milk
- 1 1/2 tsp salt
- 1/4 cup, chopped fresh cilantro
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a large Dutch oven over medium heat. Add 1 large finely chopped onion and sauté for 7-8 minutes until golden and soft.
- Step 2: Add 5 minced garlic cloves and 2 tbsp grated fresh ginger, cooking for 2 minutes until fragrant.
- Step 3: Stir in 2 tbsp garam masala, 1 tsp ground turmeric, 2 tsp ground coriander, and 1/2 tsp cayenne pepper, toasting the spices for 1 minute.
- Step 4: Add 2 lbs cubed lamb shoulder and brown on all sides for 8-10 minutes.
- Step 5: Pour in 1 cup tomato puree and 1 1/2 cups coconut milk, stirring to combine. Season with 1 1/2 tsp salt.
- Step 6: Bring to a simmer, cover, reduce heat to low, and cook gently for 2 to 2 1/2 hours until lamb is tender and sauce thickens.
- Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving with basmati rice or naan bread.
Frequently asked questions
How long does Slow-Cooked Indian Lamb Curry with Garam Masala and Coconut Milk 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 and Coconut Milk?
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 Slow-Cooked Indian Lamb Curry with Garam Masala and Coconut Milk?
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 and Coconut Milk 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 and Coconut Milk?
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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