Slow-Cooked Lamb Curry with Fresh Fenugreek
A richly spiced Indian lamb curry simmered slowly with fresh fenugreek leaves and a blend of warming spices for deep, authentic flavors. This indian-inspired lamb ready in about 130 minutes pairs lamb shoulder, cut into 1-inch cubes, fresh fenugreek leaves (methi), chopped, large onion, finely chopped 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, cut into 1-inch cubes
- 1 cup fresh fenugreek leaves (methi), chopped
- 1 large onion, finely chopped
- 2 tbsp ginger-garlic paste
- 1 cup tomato puree
- 3 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 tsp salt
- 1 1/2 cups water
- 1/4 cup, chopped fresh cilantro leaves
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 tsp cumin seeds and sauté until they begin to crackle, about 30 seconds.
- Step 2: Add 1 large finely chopped onion and cook for 8-10 minutes, stirring frequently, until golden brown and fragrant.
- Step 3: Stir in 2 tbsp ginger-garlic paste and cook for 2 minutes until aromatic.
- Step 4: Add 2 lbs lamb shoulder cubes and brown on all sides for 5-7 minutes.
- Step 5: Mix in 1 tsp turmeric powder, 1 tsp red chili powder, 2 tsp ground coriander, and 1 tsp salt; cook for 1 minute to toast the spices.
- Step 6: Pour in 1 cup tomato puree and stir well. Cook uncovered for 5 minutes until the oil separates slightly.
- Step 7: Add 1 1/2 cups water and 1 cup chopped fresh fenugreek leaves. Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 hours until lamb is tender.
- Step 8: Stir in 1 tsp garam masala and 1/4 cup chopped fresh cilantro. Simmer uncovered for 5 minutes to blend flavors before serving.
Frequently asked questions
How long does Slow-Cooked Lamb Curry with Fresh Fenugreek take to make?
Total time is about 130 minutes (20 min prep + 110 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 Lamb Curry with Fresh Fenugreek?
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 onion, finely chopped from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Curry with Fresh Fenugreek?
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 Lamb Curry with Fresh Fenugreek 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 Lamb Curry with Fresh Fenugreek?
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.
