Lamb Masala

Not as famous as the Chicken Tikka but equally delicious, with all of the Indian flavors we love. Lamb stew gets better the longer you cook it, so, if you are not in a rush, double the simmering time… you’d be surprised!

Ingredients (for 2)

  • 1 1/2 cup lamb leg / shoulder (chopped)
  • 1/2 cup white yogurt
  • 4 red ripe tomatoes
  • 1 tsp garam masala powder
  • 1 garlic clove
  • 1/2 onion
  • 1 tsp ginger
  • 1 tsp cumin seeds
  • 2 tbsp fresh coriander / cilantro
  • 1 tsp coriander seeds
  • 2 tbsp vegetable oil
  • fresh chili peppers (as desired)
  • salt


  • Cut the lamb into bite size pieces and coarsely chop the tomatoes; reserve aside
  • Heat oil or ghee in a large nonstick pan and stir fry onion (diced) and garlic (crushed) until lightly golden
  • Add grated ginger, chopped fresh chilies, cumin and coriander seeds, and cook for another minute until aromatic
  • Add the lamb, white yogurt, a sip of water (or stock) and tomatoes, season with a pinch of salt and simmer (covered) over very low heat for at least 45 minutes, stirring from time to time
  • Regulate the cooking temperature and add water if necessary to adjust sauce thickness
  • Stir in garam masala powder just before turning off the heat and garnish with fresh coriander leaves

Tips from the Chef

Use ripe red tomatoes or tomato sauce for convenience