Slow Cooker Lam Tikka Masala Recipes

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!

LAMB TIKKA MASALA

Steps:

• Special Equipment: Chimney starter, newspaper, vegetable oil, 4 pounds natural lump charcoal, and metal skewers
• Combine 1 tablespoon of the garam masala, 1 teaspoon of the salt, cumin, coriander, and pepper in a 1-gallon resealable bag. Seal and shake the bag to combine. Add the lamb and shake to coat. Add the yogurt to the bag, seal and squish to coat. Refrigerate the bag in a leak proof container for 30 minutes and up to 1 hour.
• Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.
• When the charcoal is lightly covered with gray ash, carefully pour it onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.
• Meanwhile, heat the vegetable oil in a 12-inch straight sided saute pan over medium-high, until it shimmers and almost begins to smoke. Add the onion and remaining teaspoon of salt, and cook until the onion is browned around the edges, 11 to 12 minutes, stirring occasionally. Reduce the heat to medium-low and add the garlic, ginger and chile. Cook, stirring constantly, until the onions have softened and browned completely, approximately 7 minutes. Sprinkle with the remaining tablespoon of garam masala and stir several times to coat.
• Add the tomatoes and cook, stirring occasionally, until they have reduced slightly and deepened in color, 15 to 20 minutes.
• Remove the lamb from the yogurt mixture, leaving as much yogurt on the meat as possible. Thread the pieces of lamb, 1/4-inch apart, onto the skewers. Grill until the yogurt has slightly charred or blackened, about 2 minutes on each side. Remove the lamb from the skewers. Add the lamb and coconut milk to the tomato mixture and stir to combine and heat through. Transfer to a serving bowl, garnish with mint or cilantro and serve over basmati rice.
• Combine all of the seeds, peppercorns, cloves, chile, and cinnamon in an 8-inch cast iron skillet over medium-high heat. Cook, moving the pan constantly, until you smell the cumin toasting, approximately 3 to 4 minutes. Remove the mixture to a plate and spread out to cool for 5 minutes.
• Once cool, add the toasted mixture and nutmeg into a spice grinder. Process until a fine powder is formed, approximately 1 minute. Use immediately or store in an airtight container for up to 1 month.