Spiced Indian Lamb Curry with Tomato and Fenugreek

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A richly spiced lamb curry simmered with tomatoes and fenugreek leaves delivering robust regional Indian flavors. This Indian-inspired lamb recipe, ready in about 90 minutes, pairs lamb shoulder, diced, vegetable oil, onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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 lamb shoulder, diced
• 2 tbsp vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1/2 tsp turmeric powder
• 1 tsp red chili powder
• 14 oz canned diced tomatoes
• 1 tbsp dried fenugreek leaves (kasuri methi)
• 1 1/2 tsp salt
• 1 cup water
• 1/4 cup fresh cilantro, chopped

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 2 tbsp vegetable oil in a large heavy-bottomed pot over medium-high heat. Add 1 lb diced lamb shoulder and brown on all sides for 5-6 minutes until color develops. Remove lamb and set aside.
2. Step 2: In the same pot, reduce heat to medium and add 1 large finely chopped onion. Sauté for 7-8 minutes until soft and golden. Add 3 minced garlic cloves and 1 tbsp grated fresh ginger, cooking for 1 minute until fragrant.
3. Step 3: Stir in 1 tbsp ground coriander, 1 tbsp ground cumin, 1/2 tsp turmeric powder, and 1 tsp red chili powder. Cook spices for 1 minute to release aromas.
4. Step 4: Add 14 oz canned diced tomatoes, 1 1/2 tsp salt, and 1 cup water. Return browned lamb to pot and bring to a simmer. Cover and cook over low heat for 1 hour until lamb is tender.
5. Step 5: Stir in 1 tbsp dried fenugreek leaves and cook uncovered for an additional 10 minutes until sauce thickens. Garnish with 1/4 cup chopped fresh cilantro before serving.