Slow-Cooked Indian Lamb Curry with Warm Spices

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

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 ready in about 140 minutes pairs tablespoons vegetable oil, garlic cloves, minced, tablespoon fresh ginger, grated 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.

Prep: 20 min Cook: 120 min Serves 6 Indian cuisine 430 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Slow-Cooked Indian Lamb Curry with Warm Spices take to make?

Total time is about 140 minutes (20 min prep + 120 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 Warm Spices?

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 tablespoons vegetable oil from drying out.

Can I substitute ingredients in Slow-Cooked Indian Lamb Curry with Warm Spices?

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 Warm Spices 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 Warm Spices?

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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