Slow-Cooked Indian Lamb Curry with Warm Spices

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

A rich, slow-cooked lamb curry infused with garam masala, turmeric, and tomatoes, delivering tender meat and a deeply flavorful sauce. This Indian-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 1-inch cubes, vegetable oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 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 pounds lamb shoulder, cut into 1-inch cubes
• 3 tablespoons vegetable oil
• 1 large (about 1 cup) onion, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 2 teaspoons garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 14 ounces canned diced tomatoes
• 1/2 cup plain yogurt
• 1 1/2 teaspoons salt
• 1 cup water
• 1/4 cup fresh cilantro, chopped

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Instructions

1. Step 1: Heat 3 tablespoons vegetable oil in a large heavy-bottomed pot over medium heat. Add 1 large finely chopped onion and sauté for 6-8 minutes until golden and soft.
2. Step 2: Stir in 4 minced garlic cloves and 1 tablespoon grated fresh ginger, cooking for 1 minute until fragrant. Add 2 teaspoons garam masala, 1 teaspoon ground turmeric, 1 teaspoon ground cumin, 1 teaspoon ground coriander, and 1/4 teaspoon cayenne pepper; toast spices for 30 seconds.
3. Step 3: Add 2 pounds cubed lamb shoulder to the pot and brown on all sides for 6-7 minutes. Pour in 14 ounces canned diced tomatoes, 1/2 cup plain yogurt, 1 1/2 teaspoons salt, and 1 cup water; stir to combine.
4. Step 4: Bring mixture to a gentle simmer, cover, reduce heat to low, and cook for 2 hours, stirring occasionally, until lamb is tender and sauce thickens.
5. Step 5: Stir in 1/4 cup chopped fresh cilantro just before serving to add freshness.