Lamb Tikka Masala

Ingredients

  • 600 gram Boneless lamb (About 21 oz)
  • 1 tbsp Garlic paste
  • ½ tbsp Ginger paste
  • ½ tsp Turmeric powder
  • 1 tsp Chilli powder
  • 1 tsp Garam masala
  • 3 tbsp Yoghurt
  • 1 tsp Salt

    • For Masala Curry

  • 3-4 Shallot onions Or brown onions
  • 250 gram Tomato passata ( About 8.8 oz )
  • 1 tbsp Garlic paste
  • ½ tbsp Ginger paste
  • 6 tbsp Double cream Divided into half
  • 3 tbsp Ghee (or butter)
  • 2 tbsp Cooking oil vegetable or neutral flavour oil
  • 1½ tsp Salt
  • 1½ cup Water Add warm water. ( add more water if needed )

    • Spices

  • 1 tsp Chilli powder Paprika powder
  • ½ tsp Turmeric
  • 1½ tsp Garam masala
  • ½ tsp Cumin powder
  • ½ tsp Coriander powder

    • Description

    Marinate the lamb pieces with spices for at least 1 hour or overnight.

    Grill the marinated lamb over the grill.

    Remove from heat and set them aside.

    Saute the onion in oil and ghee for 1-2 minutes until translucent.

    Add ginger, garlic paste and cook until onions are brown.

    Next add the tomato passata and spices.

    Cook until oil separate and pour water.

    Season with salt and bring it to simmer.

    Combine the grilled lamb and curry sauce and cook until the meat is tender and soft.

    Stir occasionally and add more warm water if needed.

    Add the rest of cream before turn off the heat.

    Garnish with coriander and green chillies.

    Serve with basmati rice, naan, or chapati.

    Link