Lamb Tikka Masala
This fragrant and spicy Indian dish combines tender lamb with a rich, creamy tomato-based sauce. The smoky flavors of the tikka masala marinade complement the tender meat.
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Lamb (diced)
- 200 g Yoghurt
- 2 tbsp Oil
- 1 Onion (finely chopped)
- 3 cloves Garlic (minced)
- 1- inch Ginger (grated)
- 2 tbsp Tikka Masala Paste
- 400 g Chopped Tomatoes
- 1 tsp Salt
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1 tsp Garam Masala
- 1/2 tsp Turmeric Powder
- Coriander (for garnish)
Instructions
- 1
In a bowl, mix the diced lamb with the plain yogurt. Cover and marinate in the refrigerator for at least 1 hour.
- 2
Heat the vegetable oil in a large pan over medium heat. Add the chopped onion and cook until softened.
- 3
Stir in the minced garlic and grated ginger, cooking for another 2 minutes.
- 4
Add the tikka masala paste to the pan and cook for 1-2 minutes until fragrant.
- 5
Add the marinated lamb and cook until browned on all sides.
- 6
Pour in the chopped tomatoes and stir well.
- 7
Season with ground cumin, ground coriander, garam masala, turmeric, and salt to taste. Stir to combine.
- 8
Add 100ml of water to the pan and stir well.
- 9
Cover the pan and simmer for 45-50 minutes, stirring occasionally, until the lamb is tender and the sauce has thickened.
- 10
Garnish with fresh coriander leaves before serving.