20-Min Jungli Maas — Spicy Lamb Curry
Rustic, fiery lamb curry with ginger, garlic, and tomato—cooked fast in one skillet and served with rice, greens, and lime. Wild flavors, weeknight timing.
- Total time
- 20 min
- Servings
- 2
- Calories
- 485
- Protein
- 52g
Ingredients
- 1 lb lamb shoulder or leg, cut into 1-inch pieces
- 2 tbsp ginger-garlic paste
- 1 cup diced tomatoes (canned or fresh)
- 1 tbsp red chili powder or cayenne
- 1 large onion, halved and thinly sliced
- ¼ cup cilantro, chopped
Instructions
- 1
Heat 2 tbsp oil in a large skillet over high heat until it shimmers, about 90 seconds.
- 2
Add lamb and brown on all sides without stirring for 3 minutes, then stir and cook 2 minutes more.
- 3
Add sliced onion and ginger-garlic paste, stir until fragrant, about 60 seconds.
- 4
Stir in chili powder, tomatoes, and 0.5 cup water. Bring to a boil, then reduce heat and simmer 8 minutes until lamb is tender.
- 5
Season with salt to taste. Stir in cilantro and squeeze of lime juice.
- 6
Serve hot over steamed white rice with sautéed greens and a lime wedge on the side.
Tools you’ll need
- large skillet (12-inch)
- cutting board
- knife
- wooden spoon
- measuring spoons
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