Spicy Indian Lamb Curry with Garam Masala and Tomato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 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.

Prep: 20 min Cook: 120 min Serves 6 Indian cuisine 520 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Spicy Indian Lamb Curry with Garam Masala and Tomato take to make?

Total time is about 140 minutes (20 min prep + 120 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 Spicy Indian Lamb Curry with Garam Masala and Tomato?

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 vegetable oil from drying out.

Can I substitute ingredients in Spicy Indian Lamb Curry with Garam Masala and Tomato?

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 Spicy Indian Lamb Curry with Garam Masala and Tomato for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Spicy Indian Lamb Curry with Garam Masala and Tomato?

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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