Lamb Tikka Masala Curry Recipe
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.
Servings 2 Servings
Calories 870kcal
Ingredients
For the Lamb Tikka:
- 400 g Lamb Loin 14oz
- 125 g Natural Yoghurt ½ Cup Plus 1 tablespoon
- 6 Garlic Cloves
- 1 tablespoon Grated Ginger
- 1 tablespoon Kashmiri Chilli Powder
- 1 teaspoon Ground Turmeric
- 1 teaspoon Ground Coriander
- 1 teaspoon Ground Cumin
- 1 teaspoon Amchur
- ½ teaspoon Ground Fenugreek
- 1 teaspoon Dried Mint
- ½ teaspoon Coarse Sea Salt
For the Masala Sauce:
- 1 tablespoon Ghee
- 1 Small Onion 100g
- 2 Red Chillies
- 12 Curry Leaves
- ¼ teaspoon Ground Cinnamon
- ¼ teaspoon Ground Cloves
- 1 teaspoon Garam Masala
- 1 tablespoon Dried Fenugreek Leaves
- 250 ml Tomato Passata 1 Cup
- 75 ml Water ⅓ Cup
- 1 tablespoon Tomato Puree
- 1 tablespoon Sugar
- ¼ teaspoon Salt
- 50 ml Full Fat Natural Yoghurt 3 tablespoon + 1 teaspoon
- 24 Mint Leaves
Instructions
- 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 30 minutes 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 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.
Nutrition
Serving: 1 | Calories: 870kcal | Carbohydrates: 44g | Protein: 60g | Fat: 52g | Saturated Fat: 23g | Polyunsaturated Fat: 24g | Cholesterol: 216mg | Sodium: 1825mg | Fiber: 8g | Sugar: 24g
