Whiskey-Infused Indian Lamb Curry with Tamarind

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

A rich Indian lamb curry enhanced with the deep flavors of whiskey and a tangy tamarind finish, perfect for a special dinner. This indian-inspired lamb ready in about 95 minutes pairs lamb shoulder, cut into 1-inch cubes, vegetable oil, large (150 g) onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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, cut into 1-inch cubes
• 3 tbsp vegetable oil
• 1 large (150 g) onion, finely chopped
• 2 tbsp ginger-garlic paste
• 1 cup tomato puree
• 1/4 cup whiskey
• 2 tbsp tamarind paste
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tsp red chili powder
• 1/2 tsp turmeric powder
• 1 tsp garam masala
• 1 1/2 tsp salt
• 2 cups water
• 1/4 cup fresh cilantro leaves, chopped

Instructions

1. Step 1: Heat 3 tbsp vegetable oil in a heavy-bottomed pan over medium heat until shimmering. Add 1 large finely chopped onion and sauté for 7-8 minutes until golden brown and fragrant.
2. Step 2: Stir in 2 tbsp ginger-garlic paste and cook for 2 minutes until aromatic. Add 1 tbsp ground coriander, 1 tbsp ground cumin, 1 tsp red chili powder, and 1/2 tsp turmeric powder, stirring for 30 seconds until the spices release their fragrance.
3. Step 3: Add 1 lb lamb shoulder cubes and sauté on medium-high heat for 5 minutes until the edges start to brown.
4. Step 4: Pour in 1 cup tomato puree and cook for 5 minutes until the oil begins to separate from the sauce.
5. Step 5: Carefully add 1/4 cup whiskey, allowing it to simmer for 3 minutes to reduce slightly and meld flavors.
6. Step 6: Stir in 2 tbsp tamarind paste, 2 cups water, and 1 1/2 tsp salt, bringing the mixture to a boil.
7. Step 7: Reduce heat to low, cover, and simmer gently for 1 hour until lamb is tender and the sauce thickens.
8. Step 8: Sprinkle 1 tsp garam masala, stir well, and cook uncovered for 5 more minutes to concentrate the flavors.
9. Step 9: Garnish with 1/4 cup chopped fresh cilantro leaves before serving.