Spiced Maharaj Indian Grill Lamb Curry

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Rich and aromatic lamb curry simmered with traditional Indian spices and finished with fresh cilantro and yogurt for balance. This Indian-inspired lamb recipe, ready in about 90 minutes, pairs lamb shoulder, cubed, onion, ginger paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 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.

Prep: 20 min Cook: 70 min Serves 4 Indian cuisine 520 cal/serving

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Ingredients

1 lb lamb shoulder, cubed
1 large, finely chopped onion
1 tbsp ginger paste
1 tbsp garlic paste
1 cup tomato puree
1/2 cup plain yogurt
2 tsp ground coriander
1 1/2 tsp ground cumin
1/2 tsp turmeric powder
1 tsp garam masala
1 tsp red chili powder
3 tbsp vegetable oil
1 1/2 tsp salt
1/4 cup chopped fresh cilantro
1 1/2 cups water

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Instructions

Step 1: Heat 3 tbsp vegetable oil in a heavy-bottom pot over medium heat. Add 1 large finely chopped onion and sauté for 6-7 minutes until golden and translucent.
Step 2: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until fragrant.
Step 3: Add 2 tsp ground coriander, 1 1/2 tsp ground cumin, 1/2 tsp turmeric powder, 1 tsp garam masala, and 1 tsp red chili powder. Cook spices for 1 minute to release aromas.
Step 4: Add 1 lb cubed lamb shoulder and 1 1/2 tsp salt. Sear the lamb for 5-6 minutes until browned on all sides.
Step 5: Pour in 1 cup tomato puree and stir well to coat the lamb. Cook for 5 minutes until the mixture thickens slightly.
Step 6: Stir in 1/2 cup plain yogurt and 1 1/2 cups water. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 1 hour until lamb is tender.
Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving with basmati rice or naan bread.