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- Lamb Tikka Masala
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PrintLAMB TIKKA MASALA
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- The Curry Puree: Heat the ghee in a large frying pan or wok. Stir-fry the ginger-garlic for 1 minute.
- Add the onion and stir-fry for about 2-3 minutes. Stir in the curry paste, tomato puree and fresh coriander with enough water to prevent the mixture from sticking. Simmer for about 5 minutes.
- Tandoori Marinade: Mix all the ingredients into a paste with a little water and stir in well with the yogurt.
- Combine the lamb and tandoori marinade in a bowl. Cover and leave in the refrigerator for a day.
- Remove the pieces of lamb from the marinade, reserving the marinade.
- Thread the pieces of lamb on to pre soaked wooden skewers and cook under a preheated moderate grill for 15-20 minutes, turning once.
- When the lamb tikkas are cooked, remove them from the skewers.
- Masala Sauce: Heat the ghee in a large frying pan or wok. Stir-fry the curry puree for 2-3 minutes.
- Add the tandoori paste and the reserved marinade, stir-fry for another 2 minutes.
- Add the tomato puree with chopped tomatoes and pureed red pepper. Simmer to low flame and add a little water, to creamy consistency. 0
- Add the fresh coriander, ground almonds and cream, adjust seasoning to taste with sugar and salt.
- Stir the cooked lamb tikkas into the masala sauce. Garnish with lime slices and parsley. Serve hot.
INGREDIENTS
- 750 grams lean lamb, cubed
Tandoori Marinade
- 250 ml natural yogurt
- 1 tablespoon Cumin powder
- 1 tablespoon Garam Masala
- 1 teaspoon Coriander powder
- 1 teaspoon Turmeric powder
- 1 teaspoon Chilli powder
- Juice 1 lemon
- 8-9 cloves garlic - crushed
- 1 inch grated ginger
- Red food colour
Curry puree
- 100 ml ghee
- 2-3 garlic cloves, finely chopped
- 2 inch piece fresh root ginger, finely chopped
- ½ onion, finely chopped
- 2 teaspoons mild curry paste
- 1 teaspoon tomato puree
- 1 tablespoon chopped fresh coriander
Masala sauce:
- 50 grams ghee
- 1 tablespoon tandoori paste
- 2 teaspoons tomato puree
- 100 grams tomatoes, skinned and chopped
- 1 red pepper, cored, deseeded and pureed
- 1 tablespoon fresh coriander, chopped
- 1 tablespoon ground almonds
- 2 tablespoons single cream
- Sugar and salt, to taste
- Lime slices, quartered, to garnish
- Sprigs of parsley, to garnish
14 comments for “Lamb Tikka Masala”
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