25-Minute Jungli Maas: Spiced Lamb Curry
Rustic Indian lamb curry built on caramelized onions and warming spices—no cream, no long simmer. High-heat sear locks the meat's flavor while fragrant tomatoes and ginger finish it in minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 485
- Protein
- 52g
Ingredients
- 1 lb lamb shoulder or leg, cut into 1.5-inch cubes
- 2 medium yellow onions, sliced thin
- 1.5 tbsp ginger, minced
- 1 can (14 oz) canned crushed tomatoes
- 1.5 tsp garam masala
- ¾ tsp cumin
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until smoking.
- 2
Pat lamb dry. Sear in batches without moving for 2 minutes per side until golden. Set aside.
- 3
Add onions to the same skillet; cook over medium, stirring often, until deep golden, ~6 minutes.
- 4
Stir in ginger and cook 30 seconds until fragrant, then add garam masala and cumin.
- 5
Pour in crushed tomatoes; return lamb and any juices to the pan. Simmer uncovered 8 minutes.
- 6
Taste and adjust salt and pepper. Serve hot, garnished with fresh cilantro.
Tools you’ll need
- 12-inch heavy-bottomed skillet or cast iron
- chef's knife
- cutting board
- wooden spoon
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
