Spiced Lamb Mohan Maas
Tender lamb seared until golden, then simmered in a fragrant yogurt-tomato sauce with warm spices. Ready in 20 minutes, one skillet, pure comfort.
- Total time
- 20 min
- Servings
- 2
- Calories
- 410
- Protein
- 38g
Ingredients
- 1 lb lamb shoulder, cut into 1-inch pieces
- ½ cup plain yogurt
- ¾ cup canned crushed tomatoes
- 1 medium onion, finely diced
- 1.5 tsp garam masala
- 1 tbsp fresh ginger, minced
Instructions
- 1
Heat 2 tbsp oil in a 12-inch skillet over medium-high until shimmering.
- 2
Sear lamb pieces 2 minutes per side without stirring until browned. Transfer to a plate.
- 3
Add diced onion to the same skillet. Sauté 3 minutes until softened and golden at edges.
- 4
Stir in ginger and garam masala, cook 30 seconds until fragrant.
- 5
Add yogurt and crushed tomatoes, stirring to combine. Return lamb to skillet.
- 6
Simmer 8 minutes until lamb is tender and sauce coats the meat. Season with salt and pepper.
Tools you’ll need
- 12-inch skillet or heavy-bottomed pan
- spoon or wooden spoon for stirring
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