Slow-Cooked Lamb Curry with Toasted Garam Masala

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

Tender lamb slow-cooked in a rich tomato and onion gravy infused with toasted garam masala and fresh ginger. This Indian-inspired lamb recipe, ready in about 150 minutes, pairs lamb shoulder, cut into 1-inch cubes, vegetable oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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
• 3 tbsp vegetable oil
• 2 medium (about 1 cup) onion, finely chopped
• 4 garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 1 cup tomato puree
• 1 cup water
• 2 tbsp toasted garam masala
• 1 tsp ground turmeric
• 1 tbsp ground coriander
• 1 tsp red chili powder
• 1 1/2 tsp salt
• 1/4 cup fresh cilantro leaves, chopped

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Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat. Add 2 medium finely chopped onions and sauté for 8 minutes until golden brown and fragrant.
2. Step 2: Add 4 minced garlic cloves and 2 tbsp grated fresh ginger, cooking for 2 minutes until aromatic.
3. Step 3: Stir in 2 tbsp toasted garam masala, 1 tsp ground turmeric, 1 tbsp ground coriander, and 1 tsp red chili powder; cook for 1 minute to release the spices’ fragrance.
4. Step 4: Add 2 lbs lamb shoulder cubes, searing them for 5 minutes until lightly browned on all sides.
5. Step 5: Pour in 1 cup tomato puree and 1 cup water, stirring to combine. Season with 1 1/2 tsp salt.
6. Step 6: Bring to a boil, then reduce heat to low, cover, and simmer gently for 2 hours until the lamb is tender and the sauce is thickened.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro leaves before serving.