25-Min Creamy Mohan Maas Lamb Curry
Tender lamb in a luxurious cream sauce perfumed with ginger, garlic, and warm spices—ready in 20 minutes. Serve with rice or naan to soak up every drop.
- Total time
- 25 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.5 lbs lamb shoulder or leg, cut into 1-inch cubes
- ¾ cup heavy cream
- ½ cup Greek yogurt
- 2 tbsp ginger-garlic paste
- 1.5 tsp garam masala
- 2 tbsp tomato paste
- ½ tsp kasuri methi (dried fenugreek leaves)
Instructions
- 1
Heat 2 tbsp oil in a heavy skillet over medium-high heat until shimmering.
- 2
Add lamb in a single layer. Sear without stirring for 2 minutes until browned, then flip and sear another 90 seconds.
- 3
Remove lamb to a plate. Add ginger-garlic paste to the skillet and cook until fragrant, about 30 seconds.
- 4
Stir in tomato paste and garam masala, cooking 1 minute until the paste darkens slightly and smells toasty.
- 5
Return lamb to skillet. Whisk together cream and yogurt, then pour into the pan and stir gently to combine.
- 6
Simmer over medium heat for 8 minutes, stirring occasionally, until sauce thickens and lamb is tender throughout.
- 7
Crush kasuri methi between your palms and scatter over the top. Season with salt and pepper to taste, then serve.
Tools you’ll need
- 12-inch heavy skillet or Dutch oven
- wooden spoon
- whisk
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