Lamb Tikka Masala Recipes

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EASY LAMB TIKKA MASALA



Easy Lamb Tikka Masala image

Who says tikka masala has to be made with chicken? This delicious LAMB tikka masala is quick and easy to prepare and tastes AMAZING! Plus it's cheaper and healthier than a takeaway. This recipe uses fresh diced lamb, but it can easily be adapted to make good use of your roast lamb leftovers.

Provided by Eb Gargano

Categories     Main Course

Time 1h30m

Number Of Ingredients 18

3 cloves garlic (crushed or grated)
3 cm ginger (grated)
3 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons garam masala
½ teaspoon chilli flakes
Juice of half a lemon
100 ml coconut milk
600 g diced lamb
1 tablespoon olive oil ((or coconut oil))
1 onion (sliced)
1 red (bell) pepper (chopped into bitesize pieces)
400 ml passata ((or chopped tinned tomatoes))
100 ml coconut milk
2 tablespoons ground almonds ((optional - it helps to thicken, leave out if you prefer a saucier curry))
1 teaspoon garam masala
2 tablespoons fresh coriander (cilantro) (chopped - plus extra for garnish)

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.

Nutrition Facts : Calories 426 kcal, Carbohydrate 18 g, Protein 35 g, Fat 25 g, SaturatedFat 13 g, Cholesterol 98 mg, Sodium 141 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving

LAMB TIKKA MASALA



Lamb Tikka Masala image

Provided by Alton Brown

Categories     main-dish

Time 1h15m

Yield 6 servings

Number Of Ingredients 24

2 tablespoons garam masala, divided, recipe follows
2 teaspoons kosher salt, divided
1/2 teaspoon toasted, ground cumin
1/2 teaspoon toasted, ground coriander
1/2 teaspoon freshly ground black pepper
1 1/2 pounds lamb leg sirloin, trimmed and cut into 1-inch cubes
1 cup plain whole milk yogurt
1/4 cup vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon grated fresh ginger
1 medium serrano chile, seeded and minced
1 (28-ounce) can diced tomatoes
1 cup coconut milk
Fresh mint or cilantro leaves
2 tablespoons cardamom seeds
2 tablespoons coriander seeds
1 tablespoon cumin seeds
1 tablespoon brown mustard seeds
2 tablespoons black peppercorns
20 cloves
1 dried arbol chile stemmed, seeded and crumbled
1 (2 1/2-inch) cinnamon stick, broken in 1/2
1 teaspoon freshly grated nutmeg

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.

LAMB TIKKA



Lamb Tikka image

This is a great recipe based on one from Linda Fraser's cookbook, The Book of Curries & Indian Foods. Cook time doesn't include the 4 to 6 hours refrigeration time.

Provided by mersaydees

Categories     Lamb/Sheep

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

2 lbs boneless leg of lamb
1 teaspoon ground cumin
3/4 teaspoon ground turmeric
salt
6 tablespoons plain yogurt
1/2 small onion, finely chopped
1 piece fresh gingerroot, grated (2-inch)
2 garlic cloves, crushed
3 drops red food coloring (optional)
1 teaspoon garam masala
8 skewers

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.

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