Spiced Indian Lamb Curry with Tomato and Fenugreek

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A richly spiced lamb curry simmered with tomatoes and fenugreek leaves delivering robust regional Indian flavors. This indian-inspired lamb ready in about 90 minutes pairs lamb shoulder, diced, vegetable oil, large 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.

Prep: 20 min Cook: 70 min Serves 4 Indian cuisine 450 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Spiced Indian Lamb Curry with Tomato and Fenugreek take to make?

Total time is about 90 minutes (20 min prep + 70 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 Spiced Indian Lamb Curry with Tomato and Fenugreek?

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 lamb shoulder, diced from drying out.

Can I substitute ingredients in Spiced Indian Lamb Curry with Tomato and Fenugreek?

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 Spiced Indian Lamb Curry with Tomato and Fenugreek for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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 Spiced Indian Lamb Curry with Tomato and Fenugreek?

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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