20-Min Spiced Lamb Curry
Tender lamb cooked fast in a fragrant tomato-yogurt sauce with ginger, garlic, and warm spices. Ready in 20 minutes—authentic Punjabi heat without the simmer.
- Total time
- 20 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
- 1.25 lb lamb, boneless (shoulder or leg), cut into 1-inch cubes
- ½ cup yogurt, plain
- 1 can (14 oz) canned crushed tomatoes
- 2 tbsp ginger-garlic paste
- 1.5 tsp garam masala
- 1 tsp kashmiri chili powder
- ¼ cup cilantro, chopped (fresh)
Instructions
- 1
Heat 2 tbsp oil in a heavy skillet over medium-high heat until shimmering, about 90 seconds.
- 2
Add lamb cubes in a single layer. Don't stir—let them sear 2 minutes per side until browned, then transfer to a plate.
- 3
Add ginger-garlic paste to the same skillet, cook 45 seconds until fragrant, then stir in garam masala and chili powder.
- 4
Whisk yogurt into the spices, then add crushed tomatoes and return lamb to the skillet.
- 5
Simmer on medium heat for 8–10 minutes, stirring occasionally, until lamb is tender and sauce coats the back of a spoon.
- 6
Season with salt and pepper to taste, then finish with fresh cilantro and a squeeze of lemon juice.
Tools you’ll need
- 12-inch heavy skillet or Dutch oven
- cutting board and knife
- wooden spoon
- plate
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