20-Min Punjabi Lamb Curry
Rich, aromatic lamb curry with a thick tomato-and-spice gravy, ready in 20 minutes using pre-cut lamb and a single skillet. Serve with naan or rice to soak up every drop.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 48g
Ingredients
- 1.5 lb lamb, diced (1-inch chunks)
- 1 large onion, finely diced
- 1 can (14.5 oz) canned crushed tomatoes
- ½ cup yogurt
- 2 tbsp ginger-garlic paste
- 1.5 tsp garam masala
- 1 tsp chili powder (or kashmiri chili powder)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Brown lamb in batches without stirring, ~2 minutes per side. Transfer to a plate.
- 2
Add diced onion to the same skillet. Sauté until golden and fragrant, 4–5 minutes, scraping up browned bits.
- 3
Stir in ginger-garlic paste, garam masala, and chili powder. Cook for 60 seconds until fragrant.
- 4
Pour in crushed tomatoes and yogurt. Stir to combine. Return lamb to the skillet.
- 5
Simmer uncovered over medium heat for 8–10 minutes until gravy thickens and lamb is tender. Season with salt and pepper.
- 6
Serve hot with naan, rice, or both. Garnish with fresh cilantro if you have it.
Tools you’ll need
- large skillet (12-inch) or heavy-bottomed pot
- wooden spoon or spatula
- plate for lamb
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