Bengali Lamb Curry
Tender lamb simmered in a fragrant, tomato-forward Bengali gravy with warm spices and a whisper of heat. Ready in 20 minutes with a homemade curry paste shortcut.
- Total time
- 20 min
- Servings
- 4
- Calories
- 380
- Protein
- 38g
Ingredients
- 1.5 lb lamb, cut into 1-inch cubes
- 1 medium onion, diced
- 2 tbsp ginger-garlic paste
- 1 can (14 oz) canned crushed tomatoes
- ½ cup yogurt
- 2 tsp cumin, coriander, turmeric blend (or garam masala)
- ½ tsp red chili powder
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, ~90 seconds.
- 2
Add lamb, breaking into pieces if needed, and brown without moving for 2 minutes per side.
- 3
Add diced onion and cook, stirring, until edges turn golden, ~3 minutes.
- 4
Stir in ginger-garlic paste, cumin-coriander-turmeric, and chili powder until fragrant, ~60 seconds.
- 5
Add crushed tomatoes and yogurt, stir well, then simmer on low for 8 minutes until lamb is tender.
- 6
Taste and adjust salt and spice. Serve hot with rice or flatbread.
Tools you’ll need
- 12-inch heavy-bottomed skillet or curry pot
- wooden spoon or spatula
- measuring spoons
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