Spiced Indian-Inspired Lamb Curry with Tomato and Fenugreek

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

A fragrant lamb curry simmered with ripe tomatoes, fenugreek leaves, and a blend of warming Indian spices. This Indian-inspired lamb recipe, ready in about 130 minutes, pairs lamb shoulder, cubed, vegetable oil, yellow onion 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 lamb shoulder, cubed
• 3 tbsp vegetable oil
• 1 large, finely chopped yellow onion
• 2 tsp ginger paste
• 2 tsp garlic paste
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp ground cumin
• 1/2 tsp red chili powder
• 14 oz canned diced tomatoes
• 1 tbsp dried fenugreek leaves (kasuri methi)
• 1/2 cup plain yogurt
• 1 cup water
• to taste salt
• 1/4 cup chopped, for garnish fresh cilantro

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 pot over medium heat. Add 1 large finely chopped yellow onion and sauté for 8 minutes until golden and soft.
2. Step 2: Stir in 2 tsp ginger paste and 2 tsp garlic paste, cooking for 2 minutes until fragrant.
3. Step 3: Add 2 lbs cubed lamb shoulder and brown on all sides for 5-7 minutes, stirring occasionally.
4. Step 4: Mix in 1 tsp ground turmeric, 2 tsp ground coriander, 1 tsp ground cumin, and 1/2 tsp red chili powder, cooking for 1 minute to toast the spices.
5. Step 5: Pour in 14 oz canned diced tomatoes and 1 cup water, bring to a simmer, then reduce heat to low and cover. Cook gently for 1.5 hours until the lamb is tender.
6. Step 6: Stir in 1/2 cup plain yogurt and 1 tbsp dried fenugreek leaves, simmer uncovered for 10 more minutes until the sauce thickens slightly.
7. Step 7: Season with salt to taste and garnish with 1/4 cup chopped fresh cilantro before serving with basmati rice or naan.