Slow-Cooked Indian Lamb Curry with Warm Garam Masala

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

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender lamb slow-cooked in a richly spiced garam masala sauce, delivering deep, authentic Indian flavors perfect for a comforting meal. This Indian-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cubed, onion, garlic cloves 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: 120 min Serves 4 Indian cuisine 450 cal/serving

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Ingredients

1 lb lamb shoulder, cubed
1 large, finely chopped onion
4 cloves, minced garlic cloves
1 tbsp fresh grated ginger
1 cup tomato puree
1/2 cup yogurt
2 tbsp garam masala
1 tbsp ground cumin
1 tbsp ground coriander
1 tsp turmeric powder
1 tsp chili powder
3 tbsp vegetable oil
1 cup water
to taste salt
2 tbsp chopped fresh cilantro

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 large finely chopped onion and sauté for 6-7 minutes until translucent and golden. Stir in 4 minced garlic cloves and 1 tbsp fresh grated ginger, cooking for 1 minute until fragrant.
Step 2: Add 2 tbsp garam masala, 1 tbsp ground cumin, 1 tbsp ground coriander, 1 tsp turmeric powder, and 1 tsp chili powder. Stir spices into the onion mixture for 1-2 minutes until aromatic.
Step 3: Add 1 lb cubed lamb shoulder and sear on all sides for 5 minutes until browned.
Step 4: Stir in 1 cup tomato puree and 1/2 cup yogurt, mixing well. Pour in 1 cup water and season with salt. Bring to a simmer, cover, reduce heat to low, and cook for 2 hours until lamb is tender and sauce thickens.
Step 5: Garnish with 2 tbsp chopped fresh cilantro before serving with basmati rice or naan bread.