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Authentic Slow-Simmered Indian Lamb Curry with Aromatic Spices and Rich Tomato Gravy

A rich and aromatic Indian lamb curry, slow-simmered to perfection with tender lamb, tomatoes, and a blend of traditional spices.

  • Total Time: 2 hours 20 minutes
  • Yield: 6 1x

Ingredients

Scale
  • 2 lbs lamb shoulder, cut into chunks
  • 2 tablespoons vegetable oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 medium tomatoes, finely chopped
  • 1 cup tomato puree
  • 1 cup plain yogurt
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon turmeric
  • 1 teaspoon paprika

Instructions

  1. Heat oil in a heavy pot over medium-high heat. Sear lamb chunks in batches until browned on all sides. Set aside.
  2. In the same pot, add onion and cook until soft, about 5 minutes. Add garlic and ginger, cook for 1 minute.
  3. Stir in cumin, coriander, turmeric, and paprika; cook for 30 seconds until fragrant.
  4. Add chopped tomatoes and tomato puree. Cook for 5 minutes, stirring occasionally.
  5. Return lamb to the pot. Add yogurt and enough water to cover (about 1 cup). Bring to a simmer.
  6. Cover and cook on very low heat for 1.5 to 2 hours, stirring occasionally, until lamb is tender. Adjust salt to taste.
  7. Serve hot with rice or naan.
  • Author: Chef Stella
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Method: Main Course
  • Cuisine: Indian

Nutrition

  • Calories: 450
  • Sugar: 6 g
  • Fat: 28 g
  • Carbohydrates: 12 g
  • Protein: 38 g