Friday, 9 December 2011

Lamb Tikka Masala

Lamb Tikka Masala
If you love curry you will absolutely adore this dish!
Serves 2-4
Prep time:  10 minutes (plus 24 hours marinating)
Cooking time: 20-25 minutes


For the Tikka Masala
2 tsp ground coriander
1 tsp smoked paprika
1 tsp ground cumin
Pinch of salt
1 tsp fenugreek
½ tsp ground cinnamon
1 tsp ground ginger
1 tsp mild chilli powder
2 tsp hot chilli powder
1 tsp black pepper
1 tsp ground cardamom
1 tsp cloves
1 ½ tsp ground turmeric

For the Lamb
1 tsp smoked paprika
1 tsp hot chilli powder
6 cloves of garlic, finely chopped
1 tsp soy sauce
2 tbsp olive oil
500g (1 lb 2oz) good quality lamb steaks
2 tbsp vegetable oil
1 large onion, finely sliced
2-3 tomatoes, blanched, peeled & finely chopped
1 x 400ml can coconut milk
Salt & pepper for seasoning
Handful of fresh coriander, finely chopped
Basmati rice & Indian breads, for serving


1.  Mix together all the spices for the tikka masala.

2.  To make the lamb, mix together 2 tsp of the tikka masala, a pinch of salt, smoked paprika, chilli powder, 5 garlic cloves, soy sauce and olive oil in a large bowl.  Coat the lamb in the spices, cover and leave to marinate in the refrigerator for 24 hours.

3.  Remove the lamb from the refrigerator and bring it to room temperature.  Heat the vegetable oil in a large frying pan until it begins to smoke.  Add the lamb and sear on both sides for 1-2 minutes.  Remove from the pan and place on a warm plate.

4.  Add 2 large tsp of tikka masala to the oil in the frying pan with the onions, garlic and tomatoes, fry for 2-3 minutes.

5.  Pour in the coconut milk, mix through and add the lamb.  Cook the lamb for 5 minutes on each side.  Remove the lamb to allow it to rest.

6.  Bring the sauce to a simmer to allow to thicken, season to taste.

7.  Serve the rested lamb with the tikka sauce, basmati rice Indian breads and a sprinkling of fresh coriander... Delicious!

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