Slow-Cooked Indian Lamb Curry with Garam Masala and Tomato

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

Tender lamb simmered slowly in a rich tomato-based curry sauce infused with warm garam masala spices for a comforting Indian classic. This indian-inspired lamb ready in about 170 minutes pairs cut into 1-inch cubes lamb shoulder, large, finely chopped onion, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 150 min Serves 4 Indian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 large finely chopped onion and sauté for 8-10 minutes until golden brown and soft.
  2. Step 2: Stir in 5 minced garlic cloves and 2-inch grated ginger, cooking for 2 minutes until fragrant.
  3. Step 3: Add 2 tbsp garam masala, 1 tbsp ground cumin, and 1 tsp ground turmeric; toast spices for 1 minute, stirring frequently.
  4. Step 4: Add 2 lbs cubed lamb shoulder and 1 1/2 tsp salt, searing the meat on all sides for 5 minutes.
  5. Step 5: Stir in 14 oz canned diced tomatoes, 1/2 cup plain yogurt, and 1 cup water. Bring to a simmer, then reduce heat to low, cover, and cook for 2 to 2.5 hours until lamb is tender and sauce thickens.
  6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving with basmati rice or naan bread.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Cooked Indian Lamb Curry with Garam Masala and Tomato 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 Tomato?

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 large, finely chopped onion from drying out.

Can I substitute ingredients in Slow-Cooked Indian Lamb Curry with Garam Masala and Tomato?

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

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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