Spicy Indian Lamb Curry with Garam Masala and Tomato

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

A rich, slow-simmered lamb curry bursting with warm spices and tangy tomato, perfect for serving with basmati rice or naan. This Indian-inspired lamb recipe, ready in about 140 minutes, pairs lamb shoulder, cut into 1-inch cubes, 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 520 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, cut into 1-inch cubes
• 3 tbsp vegetable oil
• 1 large onion, finely chopped
• 1 tbsp ginger paste
• 1 tbsp garlic paste
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp garam masala
• 1 tsp red chili powder
• 1 can (14 oz) canned diced tomatoes
• 1/2 cup plain yogurt
• 1 cup water
• 1 1/2 tsp salt
• 1/4 cup fresh cilantro, chopped

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 heavy-bottomed pot over medium-high heat until shimmering. Add 2 lbs cubed lamb shoulder and brown on all sides for 8-10 minutes, then remove lamb and set aside.
2. Step 2: In the same pot, add 1 finely chopped large onion and sauté for 6-7 minutes until golden brown and softened.
3. Step 3: Stir in 1 tbsp ginger paste and 1 tbsp garlic paste, cooking for 2 minutes until fragrant. Add 1 tsp ground turmeric, 2 tsp ground coriander, 2 tsp ground cumin, 2 tsp garam masala, and 1 tsp red chili powder; cook spices for 1 minute until aromatic.
4. Step 4: Add 1 can (14 oz) diced tomatoes and cook for 5 minutes, stirring occasionally until the tomatoes break down and the mixture thickens.
5. Step 5: Return the browned lamb to the pot, stir in 1/2 cup plain yogurt, 1 cup water, and 1 1/2 tsp salt. Bring to a boil, then reduce heat to low and simmer uncovered for 1 1/2 to 2 hours until lamb is tender and the sauce is rich and thickened.
6. Step 6: Garnish with 1/4 cup chopped fresh cilantro before serving hot with basmati rice or warm naan bread.