25-Min Jungli Maas — Spiced Lamb Curry & Naan
Tender lamb cooked fast in a fragrant blend of warm spices and tomato — no long braise needed. Serve with warm naan for scooping up every drop of sauce.
- Total time
- 25 min
- Servings
- 2
- Calories
- 625
- Protein
- 48g
Ingredients
- 1.25 lbs lamb, cut into 1-inch cubes
- 1 medium yellow onion, diced
- ¾ cup canned crushed tomato
- 1.5 tbsp ginger-garlic paste
- 1.5 tsp coriander powder
- ½ tsp turmeric powder
- 1 tsp chili powder
- 4 pieces naan bread
Instructions
- 1
Heat 2 tbsp oil in a heavy skillet over medium-high until it shimmers, about 60 seconds.
- 2
Add lamb cubes in a single layer. Sear without stirring for 2 minutes until golden on bottom, then stir and cook 2 more minutes.
- 3
Push lamb to the side, add onion to the empty space, and cook stirring occasionally until softened, about 3 minutes.
- 4
Stir in ginger-garlic paste and cook until fragrant, about 30 seconds. Add all spice powders and stir for another 30 seconds.
- 5
Pour in crushed tomato and 0.5 cup water. Stir, bring to a simmer, and cook uncovered for 8–10 minutes until lamb is tender.
- 6
While curry simmers, warm naan in a dry skillet or over a flame until puffed and lightly charred, about 1 minute per side.
- 7
Season lamb with salt and pepper to taste. Serve curry with warm naan and extra chili powder on the side if desired.
Tools you’ll need
- heavy skillet or karahi (12-inch)
- wooden spoon
- measuring spoons
- cutting board and knife
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.
