20-Min Bengali Lamb Curry
Tender lamb in a fragrant, ginger-forward curry built on yogurt and tomato. Finished with chili and mustard oil for that classic Bengali heat and richness.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lb lamb, cut into 1-inch chunks
- ½ cup yogurt
- 2 tbsp ginger, minced
- 1 can (14 oz) canned crushed tomatoes
- 1 tsp kasuri methi (dried fenugreek leaves)
- 1.5 tsp red chili powder
- 3 tbsp mustard oil or ghee
Instructions
- 1
Heat mustard oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
- 2
Brown lamb in batches without stirring for 2 minutes per side. Transfer to a plate.
- 3
Add minced ginger to the same skillet and cook for 60 seconds until fragrant.
- 4
Stir in chili powder, then add yogurt and crushed tomatoes. Return lamb to the skillet.
- 5
Simmer uncovered for 10–12 minutes, stirring occasionally, until lamb is tender and sauce thickens.
- 6
Crush kasuri methi between your fingers and scatter over the top. Season with salt and pepper. Serve hot.
Tools you’ll need
- 12-inch heavy-bottomed skillet or chef's pan
- spoon for stirring
- plate for staging lamb
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