20-Min Punjabi Lamb Curry
Rich, aromatic lamb curry with a thick tomato-and-spice gravy, ready in 20 minutes using pre-cut lamb and a single skillet. Serve with naan or rice to soak up every drop.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 48g
Ingredients
7 items — tap to check off
Missing one? Custrd suggests a swap that works.
Open the appInstructions
Step 1
Heat 2 tbsp oil in a large skillet over medium-high. Brown lamb in batches without stirring, ~2 minutes per side. Transfer to a plate.
Step 2
Add diced onion to the same skillet. Sauté until golden and fragrant, 4–5 minutes, scraping up browned bits.
Step 3
Stir in ginger-garlic paste, garam masala, and chili powder. Cook for 60 seconds until fragrant.
Step 4
Pour in crushed tomatoes and yogurt. Stir to combine. Return lamb to the skillet.
Step 5
Simmer uncovered over medium heat for 8–10 minutes until gravy thickens and lamb is tender. Season with salt and pepper.
Step 6
Serve hot with naan, rice, or both. Garnish with fresh cilantro if you have it.
Tools you’ll need
- large skillet (12-inch) or heavy-bottomed pot
- wooden spoon or spatula
- plate for lamb
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is an iPhone and Android app that finds real recipes from the ingredients you already have. No more grocery-list aspirations. Try it free for 7 days.
