Slow-Cooked Lamb Curry with Garam Masala and Yogurt
Tender lamb pieces simmered slowly in a rich garam masala spiced yogurt sauce, embodying classic Indian flavors. This indian-inspired lamb ready in about 140 minutes pairs lamb shoulder, cut into 1-inch cubes, plain yogurt, garam masala 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.
Ingredients
- 1.5 lbs lamb shoulder, cut into 1-inch cubes
- 1 cup plain yogurt
- 2 tbsp garam masala
- 1 large (about 150g) onion, finely chopped
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1/2 cup tomato puree
- 3 tbsp vegetable oil
- 1 cup water
- 1.5 tsp salt
- 1/4 cup cilantro leaves, chopped
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 7-8 minutes until golden and soft.
- Step 2: Stir in 4 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
- Step 3: Add 1.5 lbs lamb shoulder cubes and brown on all sides for 5-6 minutes.
- Step 4: Mix in 2 tbsp garam masala and 1/2 cup tomato puree, sautéing for 2 minutes until aromatic.
- Step 5: Remove pot from heat and stir in 1 cup plain yogurt, then return pot to medium-low heat.
- Step 6: Pour in 1 cup water and add 1.5 tsp salt. Cover and simmer gently for 1.5 to 2 hours until lamb is tender.
- Step 7: Garnish with 1/4 cup chopped cilantro leaves before serving with basmati rice or flatbread.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Lamb Curry with Garam Masala and Yogurt 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 Yogurt?
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 plain yogurt from drying out.
Can I substitute ingredients in Slow-Cooked Lamb Curry with Garam Masala and Yogurt?
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 Yogurt 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 Yogurt?
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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