Slow-Cooked Lamb Curry with Garam Masala and Coconut Milk

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

Tender lamb simmered slowly in a fragrant garam masala-spiced coconut curry, perfect for a comforting Indian meal. This indian-inspired curry ready in about 140 minutes pairs pounds lamb shoulder, cubed, vegetable oil, garlic cloves, minced 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

Instructions

  1. 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.
  2. Step 2: Add 4 minced garlic cloves and 1 tbsp grated ginger, cooking for 2 minutes until fragrant.
  3. 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.
  4. Step 4: Add 1.5 pounds cubed lamb shoulder, browning the pieces for 5 minutes until lightly seared on all sides.
  5. 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.
  6. 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.
  7. Step 7: Stir in 1/4 cup chopped fresh cilantro leaves before serving, adding a fresh herbal note.

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Frequently asked questions

How long does Slow-Cooked Lamb Curry with Garam Masala and Coconut Milk 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 Lamb Curry with Garam Masala and Coconut Milk?

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 pounds lamb shoulder, cubed from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Curry with Garam Masala and Coconut Milk?

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 Garam Masala and Coconut Milk for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Garam Masala and Coconut Milk?

Indian curry 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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