Slow-Cooked Northern Punjab Lamb Curry with Yogurt and Garam Masala

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

Tender lamb pieces simmered in a spiced yogurt and tomato sauce, capturing the rich flavors of Northern Punjab. This Indian-inspired lamb recipe, ready in about 140 minutes, pairs plain yogurt, onion, finely chopped, tomato puree for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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.

Prep: 20 min Cook: 120 min Serves 6 Indian cuisine 450 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 large finely chopped onion and sauté for 8-10 minutes until golden brown and fragrant.
  2. Step 2: Add 4 minced garlic cloves and 2 tbsp grated fresh ginger to the pot, cooking for 2 minutes until fragrant but not browned.
  3. Step 3: Stir in 2 tsp garam masala, 1 tsp ground coriander, 1 tsp ground cumin, 1/2 tsp turmeric powder, and 1/2 tsp red chili powder, cooking the spices with the onion mixture for 1 minute to release aromas.
  4. Step 4: Add 2 lbs bone-in lamb shoulder chunks, searing them for 5 minutes, stirring occasionally until lightly browned on all sides.
  5. Step 5: Mix in 1 cup plain yogurt and 1 cup tomato puree, stirring well to coat the lamb evenly. Cook for 3 minutes until the sauce begins to thicken.
  6. Step 6: Pour in 1.5 cups water and sprinkle 1.5 tsp salt. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours until the lamb is tender and the sauce is rich and thick.
  7. Step 7: Just before serving, stir in 1/4 cup chopped fresh cilantro leaves for a bright finish.

Frequently asked questions

How long does Slow-Cooked Northern Punjab Lamb Curry with Yogurt and Garam Masala 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 Northern Punjab Lamb Curry with Yogurt and Garam Masala?

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 Northern Punjab Lamb Curry with Yogurt and Garam Masala?

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 Northern Punjab Lamb Curry with Yogurt and Garam Masala 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 Northern Punjab Lamb Curry with Yogurt and Garam Masala?

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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