20-Min Mohan Maas—Lamb in Cream & Tomato
Tender lamb cubes swim in a silky tomato-cream sauce with warm spices—no long simmer required. Serve with sliced onions, tomatoes, and lemon wedge for the classic plated look.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 1 lb lamb, cut into 1-inch cubes
- ½ cup greek yogurt
- ¾ cup canned crushed tomatoes
- ¼ cup heavy cream
- 1 tsp garam masala
- 1 medium red onion, thinly sliced
Instructions
- 1
Heat oil in a large skillet over medium-high. Season lamb with salt and pepper, then sear 3-4 minutes until browned on all sides.
- 2
Stir in yogurt and tomatoes, scraping up any browned bits. Simmer 8 minutes until lamb is tender and sauce thickens.
- 3
Pour in cream and garam masala, stirring well. Heat through for 1 minute until sauce looks glossy and fragrant.
- 4
Taste and adjust salt. Serve hot with sliced red onions, fresh tomato slices, and a lemon wedge on the side.
Tools you’ll need
- 12-inch skillet
- cutting board
- chef's knife
- wooden spoon
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