20-Min Mohan Maas (Spiced Lamb Skillet)
Tender lamb cooked in a bold tomato-based curry with ginger, garlic, and warm spices. Ready in 20 minutes with one skillet — restaurant-quality Indian dinner on a weeknight.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 38g
Ingredients
- 1 lb lamb, diced into 1-inch cubes
- 2 tbsp ginger-garlic paste
- 1 can (14.5 oz) canned crushed tomatoes
- 1 tsp garam masala
- ½ tsp ground cumin
- 1 medium red onion, sliced
- 2 whole green chiles, sliced (or jalapeños)
Instructions
- 1
Heat 2 tbsp oil in a heavy skillet over high heat until it shimmers, about 90 seconds.
- 2
Working in two batches if needed, sear lamb cubes 2 minutes per side without stirring. Edges should be golden.
- 3
Remove lamb. Add onion and green chiles to the same skillet, sauté 2 minutes until softened.
- 4
Stir in ginger-garlic paste, garam masala, and cumin until fragrant, about 60 seconds.
- 5
Pour in crushed tomatoes, scrape the pan bottom, add salt and pepper to taste. Return lamb to skillet.
- 6
Simmer 8–10 minutes until sauce thickens and lamb is tender. Stir occasionally. Serve hot with rice or naan.
Tools you’ll need
- 12-inch heavy skillet or cast iron
- wooden spoon
- kitchen knife
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