Easy Lamb Tikka Masala
Indian restaurant style lamb tikka masala recipe made with grilled tender lamb pieces cooked in aromatic masala sauce. Made everything from scratch with simple pantry-friendly ingredients. Serve with plain rice, naan, or chapati. Incredibly delicious!
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Servings: 4
Calories: 522kcal
Equipment
- Dutch oven or heavy bottom pot to cook the curry
- Grill pan, skillet, or oven to grill the marinated lamb
Ingredients
Lamb and Marinade
- 600 gram Boneless lamb (About 21 oz) lamb leg, shoulder, sirloin, Cut into medium bite-size pieces
- 1 tbsp Garlic paste
- ½ tbsp Ginger paste
- ½ tsp Turmeric powder
- 1 tsp Chilli powder
- 1 tsp Garam masala
- 3 tbsp Yoghurt
- 1 tsp Salt
For Masala Curry
- 3-4 Shallot onions Or brown onions, finely chopped
- 250 gram Tomato passata ( About 8.8 oz ) Or finely chopped tomatoes
- 1 tbsp Garlic paste
- ½ tbsp Ginger paste
- 6 tbsp Double cream Divided into half
- 3 tbsp Ghee
- 2 tbsp Cooking oil vegetable or neutral flavour oil
- 1½ tsp Salt
- 1½ cup Water Add warm water. ( add more water if needed )
- Handful Coriander
Spices
- 1 tsp Chilli powder Paprika powder
- ½ tsp Turmeric
- 1½ tsp Garam masala
- ½ tsp Cumin powder Zeera or Jeera powder
- ½ tsp Coriander powder Ground coriander seeds
Instructions
Lamb Marinade and Grill
- Marinate the lamb pieces with turmeric, chilli powder, yoghurt, salt, garam masala, garlic paste, and ginger. Combine everything well, cover with cling flim and let it marinate for at least 1 hour. You can also leave it in the fridge overnight. If you have more time you can leave more hours or leave it in the fridge overnight.
- Grill the marinated lamb over the gill, grill pan, skillet, or in the oven over medium high heat for 4-5 minutes or until charred on both sides. Remove from heat and set them aside.
Cook Tikka Masala Sauce
- Heat oil and ghee in the heavy bottom pot to medium heat. Add onions and sautee for 1-2 minutes until translucent. Add ginger, garlic paste and continue stir until the onions are brown.
- Next add the tomato passata and cook until the tomato change colour and oil separates. Add turmeric, chilli powder, garam masala, coriander powder and cumin powder. Stir it well for a few seconds.
- Pour in water and 3tbsp double cream. Season with salt to taste and bring it to simmer.
- Placed the grilled lamb back in the sauce, close the lid and cook with low-medium heat for one and half hours or until the meat is tender. Stir occasionally and add more warm water if needed.
- Add the rest of cream and cook for another 1-2 minutes. Turn off the heat and stir in chopped coriander.
- Serve with basmati rice, naan, or chapati.
Notes
- Lamb - Use lamb leg, lamb shoulder, rump, or sirloin with a bit of fat. Trim out excess fat and cut into medium-bite size pieces.
- Do not skip the lamb marinating process as it is the key step to achieving a tender and flavourful result.
- Yoghurt - Use plain natural yoghurt to marinate the lamb. It helps the meat tenderize the keep the meat moist and juicy.
- Shallot - We love to use shallot onions as they are less in moisture and easy to melt in the curry sauce.
- Tomato - I used tomato passata in this recipe, you can also use finely chopped fresh ripened tomatoes.
- Chilli powder - If you are making mild/kid-friendly curry, you can add paprika instead of hot chilli powder.
- How to store and reheat? This curry is great for meal prep and fridge and freezer friendly. Once it is completely cooled down, you can store it in the freezer-safe container and freeze it in the fridge. It usually lasts in the fridge for up to 3 months. Reheat in the microwave or on the stovetop until piping hot before serving. If the curry sauce is too thick, stir in water before reheating.
Nutrition
Calories: 522kcal | Carbohydrates: 16g | Protein: 35g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 155mg | Sodium: 1612mg | Potassium: 866mg | Fiber: 3g | Sugar: 6g | Vitamin A: 965IU | Vitamin C: 11mg | Calcium: 92mg | Iron: 5mg
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