Slow-Cooked Punjabi Lamb Curry with Garam Masala

By AislePrompt Editorial · Published 2026-04-30 · Updated 2026-04-30

Tender lamb pieces simmered in a rich, spiced tomato and onion gravy infused with traditional Punjabi garam masala and fresh ginger. This Indian-inspired lamb recipe, ready in about 115 minutes, pairs bone-in lamb chunks, vegetable oil, large onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 lb bone-in lamb chunks
• 3 tbsp vegetable oil
• 1, finely chopped large onion
• 2 tbsp fresh ginger paste
• 1 tbsp garlic paste
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp red chili powder
• 2 tsp garam masala
• 14 oz canned crushed tomatoes
• 1 1/2 tsp salt
• 1 cup water
• 1/4 cup, chopped fresh cilantro leaves

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a large heavy-bottomed pot over medium heat until shimmering. Add 1 finely chopped large onion and sauté for 8 minutes until golden brown and soft.
2. Step 2: Stir in 2 tbsp fresh ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until fragrant.
3. Step 3: Mix in 1 tsp ground turmeric, 2 tsp ground coriander, 1 tsp red chili powder, and 2 tsp garam masala, stirring for 1 minute to toast the spices.
4. Step 4: Add 1 lb bone-in lamb chunks and sauté for 5 minutes, stirring frequently to brown the meat on all sides.
5. Step 5: Pour in 14 oz canned crushed tomatoes and 1 cup water, then season with 1 1/2 tsp salt. Bring the mixture to a simmer, then reduce heat to low and cover.
6. Step 6: Cook gently for 1 hour 30 minutes, stirring occasionally, until the lamb is tender and the sauce thickens.
7. Step 7: Garnish with 1/4 cup chopped fresh cilantro leaves before serving hot with basmati rice or naan bread.