25-Min Punjabi Lamb Curry
Tender lamb in a rich, spiced tomato gravy that tastes like it simmered for hours but comes together in 20 minutes. Ginger-garlic paste and garam masala build deep flavor fast.
- Total time
- 25 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lb lamb, diced into 1-inch pieces
- 2 medium onions, diced
- 2 tbsp ginger-garlic paste
- 1 can (14.5 oz) canned crushed tomatoes
- 1.5 tsp garam masala
- ½ tsp kasuri methi (dried fenugreek leaves)
- ¼ cup yogurt
- 3 tbsp ghee or neutral oil
Instructions
- 1
Heat ghee in a heavy-bottomed skillet over medium-high until shimmering, about 1 minute.
- 2
Add diced lamb, working in batches if needed. Sear without stirring until edges brown, ~3 minutes per side.
- 3
Remove lamb to a plate. Add diced onions to the same pan, cook stirring until softened and starting to brown, ~4 minutes.
- 4
Stir in ginger-garlic paste and cook until fragrant, about 60 seconds. Don't let it burn.
- 5
Pour in crushed tomatoes, garam masala, kasuri methi, salt, and pepper. Stir well and bring to a simmer.
- 6
Return lamb to pan, reduce heat to medium-low, and simmer uncovered until lamb is tender, ~8 minutes.
- 7
Stir in yogurt until combined. Taste and adjust salt. Serve hot with rice or naan.
Tools you’ll need
- heavy-bottomed skillet or Dutch oven (12-inch)
- wooden spoon or spatula
- plate
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