Slow-Cooked Punjabi Lamb Curry with Garam Masala and Yogurt

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

Tender lamb slow-simmered in a rich, aromatic garam masala-infused gravy balanced with yogurt for a deeply satisfying curry. This Indian-inspired lamb recipe, ready in about 190 minutes, pairs bone-in lamb pieces, plain yogurt, onion, finely sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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 bone-in lamb pieces
• 1/2 cup plain yogurt
• 2 large (300g) onion, finely sliced
• 2 tbsp ginger-garlic paste
• 1 cup tomatoes, pureed
• 4 tbsp vegetable oil
• 1 tsp cumin seeds
• 2 tsp garam masala
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 2 tsp coriander powder
• 1 1/2 tsp salt
• 2 cups water
• 1/4 cup chopped fresh cilantro leaves

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Instructions

1. Step 1: In a large bowl, combine 2 lbs bone-in lamb pieces with 1/2 cup plain yogurt, 1 tsp salt, and 1 tsp turmeric powder; mix well and let marinate for 1 hour.
2. Step 2: Heat 4 tbsp vegetable oil in a heavy-bottomed pot over medium heat. Add 1 tsp cumin seeds and sauté for 30 seconds until fragrant.
3. Step 3: Add 2 large finely sliced onions and cook for 12-15 minutes, stirring occasionally, until deep golden brown.
4. Step 4: Stir in 2 tbsp ginger-garlic paste and cook for 2 minutes until aromatic. Add 1 cup pureed tomatoes and cook for 10 minutes until oil separates from the masala.
5. Step 5: Add 2 tsp garam masala, 1 tsp red chili powder, 2 tsp coriander powder, and 1 1/2 tsp salt. Stir well to combine.
6. Step 6: Add the marinated lamb pieces and sear for 5-7 minutes until lightly browned on all sides.
7. Step 7: Pour in 2 cups water, bring to a boil, then reduce heat to low, cover, and simmer gently for 1 1/2 to 2 hours until the lamb is tender and the curry has thickened.
8. Step 8: Garnish with 1/4 cup chopped fresh cilantro leaves and serve hot with basmati rice or naan.