20-Min Spiced Lamb Curry with Bread
Tender lamb cooked fast in a spiced tomato base, finished with cream and served with warm bread. A weeknight version of the clay-pot classic that tastes like hours but takes minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.25 lb lamb, cut into 1-inch pieces
- 1 medium onion, diced
- 1 can (14.5 oz) canned crushed tomatoes
- 1.5 tbsp ginger-garlic paste
- ⅓ cup yogurt
- 1 tsp garam masala
- 4 slices white bread, sliced
Instructions
- 1
Heat oil in a large skillet over medium-high. Add diced onion and cook, stirring, until softened and lightly golden, about 4 minutes.
- 2
Stir in ginger-garlic paste and garam masala. Cook for 30 seconds until fragrant, then add lamb pieces and stir to coat.
- 3
Pour in crushed tomatoes and bring to a simmer. Cook uncovered for 10 minutes, stirring occasionally, until lamb is just cooked through.
- 4
Remove from heat and stir in yogurt until smooth. Season with salt and black pepper to taste.
- 5
Warm bread in a toaster or dry skillet if desired. Serve curry hot with bread on the side for scooping.
Tools you’ll need
- 12-inch skillet or large saucepan
- cutting board and knife
- wooden spoon for stirring
- toaster or second skillet (optional)
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