Slow-Cooked Lamb Curry with Garam Masala and Coconut Milk

By AislePrompt Editorial · Published 2026-06-17 · Updated 2026-06-17

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 simmered slowly in a fragrant garam masala-spiced coconut curry, perfect for a comforting Indian meal. This Indian-inspired curry recipe, ready in about 140 minutes, pairs lamb shoulder, cubed, vegetable oil, 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 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 480 cal/serving

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Ingredients

1.5 pounds lamb shoulder, cubed
3 tbsp vegetable oil
1 large (about 200g) onion, finely chopped
4 garlic cloves, minced
1 tbsp ginger, grated
2 tbsp garam masala
1 tsp ground turmeric
1 tsp ground cumin
14 oz (400g) canned diced tomatoes
1 can (13.5 oz/400 ml) coconut milk
1.5 tsp salt
1/4 cup fresh cilantro leaves, chopped

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 1 large finely chopped onion and sauté for 8 minutes until soft and golden brown.
Step 2: Add 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 2 minutes until fragrant.
Step 3: Stir in 2 tbsp garam masala, 1 tsp ground turmeric, and 1 tsp ground cumin, and cook for 1 minute to release the spices’ aroma.
Step 4: Add 1.5 pounds cubed lamb shoulder, browning the pieces for 5 minutes until lightly seared on all sides.
Step 5: Pour in 14 oz canned diced tomatoes and 1 can (13.5 oz) coconut milk, stirring to combine. Season with 1.5 tsp salt.
Step 6: Bring to a simmer, then reduce heat to low, cover, and cook gently for 2 hours until lamb is tender and the sauce has thickened.
Step 7: Stir in 1/4 cup chopped fresh cilantro leaves before serving, adding a fresh herbal note.