Lamb Tikka Masala Curry Recipe

Step 1

Trim the lamb of all fat and then slice it into slices around 1.5cm thick, then place in a bowl.

Step 2

Mash the garlic and throw it in with the lamb along with the grated ginger.

Step 3

Pour in the yoghurt followed by the spices, herbs and salt for the tikka.

Step 4

Stir and cover with cling film, then place in the fridge and allow to marinate for between 4 and 24 hours.

Step 5

If you are using bamboo skewers soak them for an hour before using them.

Step 6

Cut the onion for the sauce into a 1cm dice.

Step 7

Cut the chillies in half lengthways.

Step 8

Heat a pan over a medium heat and add the ghee.

Step 9

Throw in the curry leaves, slit chillies and onion and cook for 10 minutes.

Step 10

Pour in the tomato passata and tomato puree then stir to combine.

Step 11

Add the ground cinnamon, cloves, garam masala, fenugreek leaves, sugar, salt and water.

Step 12

Simmer on a low heat for 15 minutes.

Step 13

Thread the lamb on to the skewers and then place under a fiercely hot grill or broiler and cook for 2-3 minutes per side.

Step 14

Scrape any remaining marinade into the sauce and stir to combine.

Step 15

Transfer the sauce to a blender and blitz until smooth.

Step 16

Pass the sauce through a fine mesh sieve (optional) and back into a pan.

Step 17

Add the yoghurt for the masala sauce and stir.

Step 18

Slide the lamb off the skewers and into the sauce, stir and serve.