20-Min Punjabi Lamb Curry with Rice & Crispy Onions
Tender lamb in a rich, aromatic tomato-based gravy with warming spices, served alongside steamed rice and crispy fried onions. A weeknight-friendly shortcut that skips the long braise.
- Total time
- 20 min
- Servings
- 2
- Calories
- 420
- Protein
- 32g
Ingredients
- 400 g lamb, cut into 1-inch cubes
- 3 tbsp tomato paste
- ¼ cup yogurt
- 2 tbsp ginger-garlic paste
- 1 tbsp cumin, coriander, and garam masala (1 tbsp mixed)
- 1.5 medium red onions, thinly sliced
Instructions
- 1
Heat 2 tbsp oil in a large skillet over medium-high. Fry onion slices until golden and crispy, ~4 minutes. Set aside.
- 2
In the same skillet, brown lamb cubes on all sides without moving them initially, ~5 minutes total. Stir occasionally.
- 3
Stir in ginger-garlic paste and cook until fragrant, ~45 seconds. Add tomato paste, yogurt, and spice blend.
- 4
Pour 1 cup water into the skillet, stir to combine, and bring to a gentle simmer. Cook uncovered for 8 minutes.
- 5
Taste and season with salt and pepper. The gravy should coat the back of a spoon and lamb should be tender.
- 6
Serve curry over steamed rice. Top with crispy fried onions and sliced raw red onions on the side.
Tools you’ll need
- 12-inch skillet with lid or foil
- spoon for stirring
- measuring spoons
- cutting board and knife
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