Handi Lamb: Creamy Tomato Curry
Tender lamb pieces seared then simmered in a silky yogurt-tomato sauce with warm spices. One skillet, 20 minutes, restaurant-worthy flavor.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 38g
Ingredients
- 1.5 lb lamb shoulder or leg, cut into 1-inch cubes
- ¾ cup plain whole-milk yogurt
- 1 can (14 oz) canned crushed tomatoes
- 1 medium onion, finely diced
- 2 tbsp ginger-garlic paste
- 1.5 tsp garam masala
- ½ tsp red chili powder
- ¼ cup heavy cream
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high heat until it shimmers, about 90 seconds.
- 2
Working in batches, sear lamb cubes until browned on two sides, ~3 minutes per batch. Transfer to a plate.
- 3
Reduce heat to medium. Add diced onion to the same skillet and sauté until softened and golden, ~4 minutes.
- 4
Stir in ginger-garlic paste and cook until fragrant, 45 seconds. Add garam masala and chili powder, stir for 30 seconds.
- 5
Pour in crushed tomatoes and yogurt. Return lamb to the skillet, stir to combine, then simmer uncovered for 8 minutes.
- 6
Drizzle in heavy cream, stir gently, and simmer 2 more minutes until sauce thickens slightly. Season with salt and pepper.
Tools you’ll need
- 12-inch heavy-bottomed skillet or deep frying pan
- cutting board
- chef's knife
- wooden spoon or silicone spatula
- measuring spoons
- measuring cups
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