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.

LAMB TIKKA MASALA

Steps:

• Heat the ghee in a large ovenproof casserole.
• Cover the lamb with turmeric and brown on all sides in the casserole.
• Pour in the curry base sauce, stir and cover with a lid.
• Simmer on a low heat until the meat is cooked and tender. In this case, it took about 90 minutes. Set aside.
• Heat the oil in a large frying pan.
• Fry the garlic and ginger at a low heat for 1 minute.
• Pour the cooked lamb and its sauce into the pan and stir.
• Add the onion powder, cumin, coriander, paprika, curry powder, fenugreek, tomato paste, ground almonds and brown sugar to the lamb. Stir and let the curry simmer slowly for 10 minutes.
• Pour in the cream and garam masala. Stir well and let it simmer for another 5 minutes.
• Garnish with cilantro and serve with rice, naan and your favourite Indian side dishes.

AUTHENTIC CHICKEN TIKKA MASALA

Steps:

• Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper, and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours.
• Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet.
• Place chicken strips on the prepared baking sheet, leaving space between each piece, and bake in the preheated oven until browned and no longer pink inside, about 10 minutes. Remove and set aside.
• Heat vegetable oil in a large skillet over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in garlic, ginger, and green chiles and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir tomatoes, tomato paste, and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes.
• Cook and stir 1 teaspoon garam masala, 1/2 teaspoon coriander, and turmeric into the tomato mixture. Mix in the cooked chicken, add cream, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with cilantro.

LAMB TIKKA

Steps:

• Trim fat from lamb; cut lamb into 1 1/2 -inch cubes.
• Place lamb cubes in a bowl; add cumin, turmeric, salt, yogurt, onion, gingerroot and garlic.
• Mix together well; if desired, add enough coloring to give mixture a red tint.
• Cover and refrigerate 4 to 6 hours.
• Drain lamb from marinade and thread cubes onto eight short skewers, pressing cubes closely together.
• Preheat broiler or grill.
• Cook kabobs 15 to 20 minutes, or until done, basting kabobs with any remaining marinade and turning occasionally during cooking.
• The lamb is ready when it is browned on the outside and still slightly pink in the center.
• Sprinkle with Garam Masala and serve at once.

SLOW-COOKER LAM TIKKA MASALA

Steps:

• Turn on your slow-cooker and set to auto to warm up.
• Roughly cut the lamb into even chunks removing any excess fat in the process, place in glass dish.
• Take the knorrr lamb stock cube and dissolve to a liquid in a jug containing 80ml of hot water.
• Mix all spices together in a small bowl, I recommend using a pestle and mortar.
• Sprinkle the lamb with the spices mix and rub into the meat unitl it is evenly coated.
• Pour in the lamb stock and leave to stand.
• Finely chop 2 large carrots and the Pak choi, add together in a separate bowl or dish.
• Finely chop the 2 large onions and place in another bowl or dish.
• Finely chop the 5 cloves of garlic and 3 shallots and add to the onions.
• Finely chop the 3 chilies ensuring you take out all seeds, unless you like the heat, add together with the onions.
• Grate 4cm of root ginger and add together with the onions.
• Heat a frying pan or wok and add olive oil or sunflower oil and set on a high heat.
• Check the oil is hot and add the onions, garlic, shallots, chilies and root ginger.
• Add the lamb and stock to the frying pan or wok and fry on heat heat for 7 to 8 minutes.
• Add the tikka masala curry paste and stir in after 4 minutes.
• Add 4 spoons of creme fraiche to the frying pan or wok and stir in after 5 minutes.
• Add 2 sachets (100g) of creamed coconut and stir in after 6 minutes.
• Whilst the lamb and onions are frying, place the carrots and pak choi in the bottom of the slow-cooker.
• Once the lamb has been cooked in the pan for 8 minutes, remove and tip straight into the slow-cooker whilst still hot.
• Pour in the 450g tikka masala curry sauce and stir inches.
• Set the slow-cooker on low and leave to cook for 7 to 8 hours - Job Done!