Easy Creamy Lamb Tikka Masala Recipes

EASY CREAMY LAMB TIKKA MASALA

Steps:

• Combine 1 tablespoon garam masala, 1 teaspoon salt, ½ teaspoon cumin, coriander, and pepper in a 1-gallon zipper-lock bag. Toss the spices around to combine. Add lamb and shake to coat. Add yogurt, seal bag, and massage meat to coat. Transfer bag to refrigerator and marinate for 1 hour or up to overnight.
• Heat oil in a 12-inch sauté pan over medium. Add onion and remaining teaspoon salt and cook until softened and starting to brown, 8-10 minutes, stirring occasionally. Reduce heat to medium-low and add garlic, serrano, and ginger; cook stirring frequently until onions are softened and golden brown, about 7 minutes. Stir in remaining tablespoon garam masala, remaining teaspoon cumin, and cardamom; cook 1 minute.
• Add tomatoes with juices, crushing them with your hands as you add them (or use your kitchen shears to cut them in the can). Bring sauce to a boil, reduce heat, and simmer, stirring frequently and scraping up browned bits from bottom of pan, until thickened and deepened in color, 15-20 minutes. Add coconut milk and simmer until thickened, 5-7 minutes.
• Meanwhile, heat oven to broil (high) with rack set in upper middle position Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange lamb on rack in a single layer (don't scrape marinade off). Broil lamb until starting to char, 10-12 minutes.
• Add lamb to sauce, and simmer, stirring occasionally, until lamb is cooked through, about 8 minutes. Serve with rice, cilantro, and naan if desired.

EASY LAMB TIKKA MASALA

Steps:

• Mix the marinade ingredients together in a large bowl, add the diced lamb and stir to coat thoroughly. Marinate for 10 minutes (if that's all you've got) or up to 2 hours if you have the time. (If marinating for more than 10 minutes, cover and return to the fridge.)
• Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
• Place the oil, onions and red pepper in a large, wide saucepan or large frying pan and cook gently with the lid on for 5 minutes or until softened. Turn the heat up and add the lamb (including all of the marinade), passata, coconut milk and ground almonds (optional), and bring to the boil.
• Put a lid on the pan and place in your preheated oven, if using an ovenproof saucepan. (If your saucepan is not ovenproof, transfer the curry to an ovenproof dish with a lid and then place in the oven.) Cook the curry in the oven for 1 hour 15 minutes.
• Remove from the oven and stir in the remaining garam masala and fresh coriander (cilantro).
• Serve with rice and/or naan bread.