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
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 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.
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.
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.
- Grill aka broiler.
- Mixing bowls.
- 30cm or 12″ frying pan or skillet.
- Fine mesh sieve (optional)
- Kitchen knife.
- Chopping board.
- Weighing scales and or measuring jug/cups and spoons.
- Kicthen tongs.
- Stirring spoons, serving spoons and a spatula.
Who said tikka masala needs chicken? As far as I am concerned lamb tikka masala is the best meat to use for this modern day classic Indian curry.
For the Lamb Tikka:
- 400g (14 oz) Lamb Loin
- 125g (1 Cup) Natural Yoghurt
- 6 Garlic Cloves
- 1 Tbsp Grated Ginger
- 1 Tbsp Kashmiri Chili Powder
- 1 Tsp Ground Turmeric
- 1 Tsp Ground Coriander
- 1 Tsp Ground Cumin
- 1 Tsp Amchur
- ½ Tsp Ground Fenugreek
- 1 Tsp Dried Mint
- ½ Tsp Coarse Sea Salt
For the Masala Sauce:
- 1 Tbsp Ghee
- 100g (2/3 Cup) Onion
- 2 Red Chillies
- 12 Curry Leaves
- ¼ Tsp Ground Cinnamon
- ¼ Tsp Ground Cloves
- 1 Tsp Garam Masala
- 1 Tbsp Dried Fenugreek Leaves
- 250ml (1 Cup) Tomato Passata
- 75ml (⅓ Cup) Water
- 1 Tbsp Tomato Puree
- 1 Tbsp Sugar
- 1/4 Tsp Salt
- 50ml (3 Tbsp + 1 Tsp) Full Fat Natural Yoghurt
- 24 Mint Leaves, I use peppermint (to garnish)
- Trim the lamb of all fat and then slice it into slices around 1.5cm (½") thick, then place in a bowl.
- Mash the garlic and throw it in with the lamb along with the grated ginger.
- Pour in the yoghurt followed by the spices, herbs and salt for the tikka.
- Stir and cover with cling film, then place in the fridge and allow to marinate for between 4 and 24 hours.
- If you are using bamboo skewers soak them for an hour before using them.
- Cut the onion for the sauce into a 1.5cm (½") dice.
- Cut the chillies in half lengthways.
- Heat a 30cm or 12" frying pan or skiller over a medium heat and add the ghee.
- Throw in the curry leaves, slit chillies and onion and cook for 10 minutes.
- Pour in the tomato passata and tomato puree then stir to combine.
- Add the ground cinnamon, cloves, garam masala, fenugreek leaves, sugar, salt and water.
- Simmer on a low heat for 15 minutes.
- Thread the lamb onto the skewers and then place under a fiercely hot grill or broiler and cook for 2-3 minutes per side.
- Scrape any remaining marinade into the sauce and stir to combine.
- Transfer the sauce to a blender and blitz until smooth.
- Pass the sauce through a fine mesh sieve (optional) and back into a pan.
- Add the yoghurt for the masala sauce and stir.
- Slide the lamb off the skewers and into the sauce, stir and serve.
Amount Per Serving: Calories: 870Total Fat: 52gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 216mgSodium: 1825mgCarbohydrates: 44gFiber: 8gSugar: 24gProtein: 60g
Calorific details are provided by a third-party application and are to be used as indicative figures only.