Punjabi Lamb Curry
Tender lamb simmered in a spiced tomato-yogurt curry with ginger, garlic, and warm garam masala. Ready in 20 minutes—rich, aromatic, and deeply satisfying.
- Total time
- 22 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.5 lbs lamb shoulder, cut into 1-inch cubes
- ½ cup yogurt (plain, full-fat)
- 1 can (14 oz) canned crushed tomatoes
- 2 tbsp ginger-garlic paste
- 1.5 tsp garam masala
- 1 medium onion, diced
- ½ tsp kasuri methi (dried fenugreek leaves)
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Add lamb cubes in a single layer. Sear 3–4 minutes without stirring until edges brown.
- 3
Add diced onion and ginger-garlic paste. Stir and cook 2 minutes until fragrant.
- 4
Stir in garam masala, then add yogurt and crushed tomatoes. Scrape any browned bits from the pan.
- 5
Simmer uncovered for 12–14 minutes, stirring occasionally, until lamb is tender and sauce thickens.
- 6
Crush kasuri methi between your fingers and sprinkle over the top. Season with salt and pepper. Serve hot.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- wooden spoon or spatula
- measuring spoons
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