Punjabi Lamb Curry
Tender lamb simmered in a spiced tomato-yogurt curry with ginger, garlic, and warm garam masala. Ready in 20 minutes—rich, aromatic, and deeply satisfying.
- Total time
- 22 min
- Servings
- 4
- Calories
- 385
- Protein
- 42g
Ingredients
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Open the appInstructions
Step 1
Heat 2 tbsp oil in a large skillet over medium-high until shimmering, about 90 seconds.
Step 2
Add lamb cubes in a single layer. Sear 3–4 minutes without stirring until edges brown.
Step 3
Add diced onion and ginger-garlic paste. Stir and cook 2 minutes until fragrant.
Step 4
Stir in garam masala, then add yogurt and crushed tomatoes. Scrape any browned bits from the pan.
Step 5
Simmer uncovered for 12–14 minutes, stirring occasionally, until lamb is tender and sauce thickens.
Step 6
Crush kasuri methi between your fingers and sprinkle over the top. Season with salt and pepper. Serve hot.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- wooden spoon or spatula
- measuring spoons
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