lamb tikka masala

A silky aromatic sauce nicely coats juicy charred pieces of yogurt-marinated lamb which then gets spooned over rice and finished with cilantro and naan bread. Cozy and comforting in a bowl! 

Easy Creamy Lamb Tikka Masala

garam masala, divided

kosher salt, divided

coriander

cumin, divided

lamb

whole milk plain yogurt

olive oil

onion,

garlic, chopped

serrano, seeded and minced

ginger

cardamom

(28 ounce) can whole peeled tomatoes

(14 coconut milk

jasmine rice bread

Cilantro or mint

Combine 1 tablespoon garam masala, 1 teaspoon salt, ½ teaspoon cumin, coriander, and pepper in a 1-gallon zipper-lock bag. Toss the spices around to combine. Add lamb and shake to coat. Add yogurt, seal bag, and massage meat to coat. Transfer bag to refrigerator and marinate for 1 hour or up to overnight.

Heat oil in a 12-inch sauté pan over medium. Add onion and remaining teaspoon salt and cook until softened and starting to brown, 8–10 minutes, stirring occasionally. Reduce heat to medium-low and add garlic, serrano, and ginger; cook stirring frequently until onions are softened and golden brown, about 7 minutes. Stir in remaining tablespoon garam masala, remaining teaspoon cumin, and cardamom; cook 1 minute.

Add tomatoes with juices, crushing them with your hands as you add them (or use your kitchen shears to cut them in the can). Bring sauce to a boil, reduce heat, and simmer, stirring frequently and scraping up browned bits from bottom of pan, until thickened and deepened in color, 15–20 minutes. Add coconut milk and simmer until thickened, 5–7 minutes. 

Meanwhile, heat oven to broil (high) with rack set in upper middle position Line a rimmed baking sheet with foil and set a wire rack inside sheet. Arrange lamb on rack in a single layer (don’t scrape marinade off). Broil lamb until starting to char, 10–12 minutes. 

Add lamb to sauce, and simmer, stirring occasionally, until lamb is cooked through, about 8 minutes. Serve with rice, cilantro, and naan if desired. 

Wow! Came across this recipe on Pinterest and was excited to try something new. We don't cook with lamb often, and this recipe was a great way to get me more comfortable with it! Easier to make than I thought it would be and SO, SO delicious. Thank you!

This lamb tikka masala recipe is the essence of Indian comfort food. You can easily make it with any cut of lamb. In fact, the recpie works with other meat.

Lamb Tikka Masala

milliliters (1 tbsp) ghee

(2lbs) lamb shoulder,

milliliters (2 tbsp) ground turmeric

500 milliliters (2 cups) curry base sauce

milliliters (2 tbsp) vegetable oil

garlic cloves,

ginger,

onion powder

cumin

milliliters (1 tsp) paprika

milliliters (2 tsp) curry powder

milliliters (1 tsp) dried fenugreek leaves

tomato paste

(4 almonds

milliliters (1 tbsp) brown sugar

milliliters (1 tsp) garam masala

milliliters (1 cup) single cream

Heat the ghee in a large ovenproof casserole.

Cover the lamb with turmeric and brown on all sides in the casserole.

Pour in the curry base sauce, stir and cover with a lid.

Simmer on a low heat until the meat is cooked and tender. In this case, it took about 90 minutes. Set aside.

Fry the garlic and ginger at a low heat for 1 minute.

Pour the cooked lamb and its sauce into the pan and stir.

Add the onion powder, cumin, coriander, paprika, curry powder, fenugreek, tomato paste, ground almonds and brown sugar to the lamb. Stir and let the curry simmer slowly for 10 minutes.

Pour in the cream and garam masala. Stir well and let it simmer for another 5 minutes.

Garnish with cilantro and serve with rice, naan and your favourite Indian side dishes.

Indian food nevers gets old in my house, my kids even love it so much, what a great recipe!

Who said tikka masala needs chicken? As far as I am concerned lamb tikka masala is the best meat to use for this modern day classic Indian curry.

Lamb Tikka Masala Curry Recipe

(14 oz) Lamb Loin

(1 Cup) Natural Yoghurt

Garlic Cloves

Tbsp Grated Ginger

Tbsp Kashmiri Chili Powder

Tsp Ground Turmeric

Tsp Ground Coriander

Tsp Ground Cumin

Tsp Amchur

Tsp Ground Fenugreek

Tsp Dried Mint

Tsp Coarse Sea Salt

Tbsp Ghee

(2/3 Cup) Onion

Red Chillies

Curry Leaves

Tsp Ground Cinnamon

Tsp Ground Cloves

Tsp Garam Masala

Tbsp Dried Fenugreek Leaves

milliliters (1 Cup) Tomato Passata

milliliters (1/4 Cup + 1 Tbsp) Water

Tbsp Tomato Puree

Tbsp Sugar

Salt

Mint Leaves, I use peppermint (to garnish)

Trim the lamb of all fat and then...

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

Mash the garlic and throw it in with...

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

Pour in the yoghurt followed by the spices,...

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

Stir and cover with cling film, then place...

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

If you are using bamboo skewers soak them...

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

Cut the onion for the sauce into a...

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

Cut the chillies in half lengthways.

Heat a pan over a medium heat and...

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

Throw in the curry leaves, slit chillies and...

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

Pour in the tomato passata and tomato puree...

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

Add the ground cinnamon, cloves, garam masala, fenugreek...

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

Simmer on a low heat for 15 minutes.

Thread the lamb on to the skewers and...

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.

Scrape any remaining marinade into the sauce and...

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

Transfer the sauce to a blender and blitz...

Transfer the sauce to a blender and blitz until smooth.

Pass the sauce through a fine mesh sieve...

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

Add the yoghurt for the masala sauce and...

Add the yoghurt for the masala sauce and stir.

Slide the lamb off the skewers and into...

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

Indian restaurant style lamb tikka masala recipe made with grilled tender lamb pieces cooked in aromatic masala sauce. Made everything from scratch with simple pantry-friendly ingredients. Serve with plain rice, naan, or chapati. Incredibly delicious!

Garlic paste

½ tbsp Ginger paste

Turmeric powder

Chilli powder

tsp Garam masala

tbsp Yoghurt

Shallot onions (Or brown onions, finely chopped)

250 gram Tomato passata ((About 8.8 oz) Or finely chopped tomatoes)

tbsp Double cream

tbsp Ghee

Cooking oil (vegetable

Water (Add warm water.

Coriander

Chilli powder (Paprika powder)

½ tsp Turmeric

1½ tsp Garam masala

Cumin powder (Zeera

Coriander powder (Ground coriander seeds)

Marinate the lamb pieces with turmeric, chilli powder, yoghurt, salt, garam masala, garlic paste, and ginger. Combine everything well, cover with cling flim and let it marinate for at least 1 hour. You can also leave it in the fridge overnight. If you have more time you can leave more hours or leave it in the fridge overnight.

Grill the marinated lamb over the gill, grill pan, skillet, or in the oven over medium high heat for 4-5 minutes or until charred on both sides. Remove from heat and set them aside.

Lamb Marinade and Grill

Heat oil and ghee in the heavy bottom pot to medium heat. Add onions and sautee for 1-2 minutes until translucent. Add ginger, garlic paste and continue stir until the onions are brown.

Next add the tomato passata and cook until the tomato change colour and oil separates. Add turmeric, chilli powder, garam masala, coriander powder and cumin powder. Stir it well for a few seconds.

Pour in water and 3tbsp double cream. Season with salt to taste and bring it to simmer.

Placed the grilled lamb back in the sauce, close the lid and cook with low-medium heat for one and half hours or until the meat is tender. Stir occasionally and add more warm water if needed.

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Easy Creamy Lamb Tikka Masala

Lamb Tikka Masala

Lamb Tikka Masala Curry Recipe

Lamb Tikka Masala

Top 4 lamb tikka masala recipes from across the web

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Easy Creamy Lamb Tikka Masala

Lamb Tikka Masala

Lamb Tikka Masala Curry Recipe

Lamb Tikka Masala

The most viewed lamb tikka masala recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine