Lamb Tikka Masala Delicious Indian Curry

Lamb tikka masala curry, quickly grilled chunks of tender and juicy marinated lamb served in a richly spiced tomato-based masala gravy.

Marinade time aside you can whip up this glorious Anglo-Indian curry in around half an hour.

Creamy Grilled Lamb Masala Curry

Tikka masala is most often associated with chicken, and for good reason, chicken tikka masala is a modern-day classic. I also have a fab paneer tikka masala if you are feeding vegetarians!

But like so many curries I think that it is so much better made with lamb! It’s simply the body of flavour that lamb has that permits it to retain its own flavour and character despite big and bold spicing.

This lamb tikka masala recipe joins other Indian lamb curries like lamb rogan josh, lamb madras, lamb bhuna, lamb jalfrezi and the delicious achar gosht on my site.

This version relies on time-honoured tikka masala flavours with a slight twist to make the lamb sing.

The tikka marinade features amchur. A glorious spice made from under-ripe green mango, that adds a wonderful tart edge to the dish.

Then mint or pudina, because lamb with mint is well, magic!

The mint comes in the form of dried mint in the marinade for the tikka and also in the garnish, which is definitely not just dressing. I use peppermint leaves but regular mint would be fine.

I also finish the gravy with yoghurt rather than the usual cream, mainly because I like the slightly acidic edge it gives. It matches with the lamb perfectly.

The lamb comes in the form of loin, which is perfect for quick cooking. If you want to cook the loin on the bone check out my lamb chop curry.

Frequently Asked Questions

Can this be prepared in advance?

Yes, the marinade can be added to the lamb up to 24 hours before cooking. Once cooked the lamb tikka will last in the fridge for 3-4 days in an airtight container.

The masala gravy will last in the fridge in an airtight container for 3-4 days. But be sure not to add the Yoghurt to finish the sauce until just before serving.

What is passata?

Passata is an Italian product that consists of sieved tomatoes, I personally think that it leads to a nicer textured sauce.

It is often called tomato sauce in the US. Feel free to use tinned tomatoes if you prefer.

Is amchur essential?

No, but if you do a reasonable amount of Indian cooking it is a lovely spice to add to your cupboard. It adds a nice sharpness to the dish.

Don’t worry about it hanging around for ages! Do a search for it by hitting the magnifying glass at the top of my page.

I have dishes as varied as beef vindaloo, chickpea and lentil curry and a stunning take on chicken pathia that it features in.

Serving Suggestions

The dish absolutely screams for a naan bread, I’m a Brummie, and recommending anything else would be illegal! I like to brush mine with ghee and then sprinkle on some toasted onion seeds.

But it would also be great with a chapati or two to mop up that richly spiced thick gravy.

An off-the-wall side dish would be some spiced and roasted Bombay potatoes or even a classic aloo methi fry. Both are fantastic for mopping up that rich and luscious sauce.

Finally, if you want something to cool the spice then a nice mint raita or even a good mango lassi would be perfect.

Equipment Used

I only name-check specific brands of equipment if I think they make a material difference to a recipe. But if you have any questions feel free to ask them in the comments section below the recipe.

• Stovetop.
• Grill aka broiler.
• Mixing bowls.
• 30cm or 12″ frying pan or skillet.
• Blender.
• Fine mesh sieve (optional)
• Skewers.
• Kitchen knife.
• Chopping board.
• Weighing scales and or measuring jug/cups and spoons.
• Kicthen tongs.
• Stirring spoons, serving spoons and a spatula.