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. (Full instructions for both options given in the recipe card.)
Easy Lamb Tikka Masala
Chicken Tikka Masala is one of the UK’s favourite meals. But did you know this delicious curry tastes just as good made with lamb? (I’d actually argue the lamb version is EVEN BETTER!)
And it’s so easy to make!
Make a simple marinade for your lamb, using coconut milk, spices, garlic and lemon juice. Marinate the lamb for up to 2 hours (or just 10 minutes if that’s all you’ve got time for!) Meanwhile, fry up some peppers and onions, throw in the lamb and some passata, then pop it all in the oven for an hour and 15 minutes.
The result is meltingly tender lamb, and a delicious tikka masala sauce… and clean plates all round!
What to serve with Lamb Tikka Masala?
This Easy Lamb Tikka Masala is very adaptable.
For a quick and easy midweek meal, just serve it with plain basmati rice
If you want to keep this low carb, serve with my pilau cauliflower rice.
What to drink with Lamb Tikka Masala
Go for something juicy and fruity and with enough personality to stand up to both the lamb and the spices… something like an Australian Shiraz or a Chilean Merlot. A Californian Zinfandel or a Spanish Rioja would also work well here. This is definitely not a white wine meal!
If you prefer beer, go for a golden ale or a good quality lager.
Can you reheat Lamb Tikka Masala
Absolutely. In fact, I think it’s even better the next day!
Simply put any leftover Lamb Tikka Masala into a plastic, lidded container and place it in the fridge, where it will keep for up to 3 days.
To reheat, place the curry in a saucepan and add a splash of water. Bring to the boil, then reduce the heat and simmer for 10 minutes or until piping hot all the way through.
Alternatively reheat this Lamb Tikka Masala in the microwave until piping hot all the way through.
Can you freeze Lamb Tikka Masala?
Yes you can! Simply put the cooked and cooled curry into a plastic, lidded container and place it in the freezer, where it will keep for up to 1 month.
Defrost overnight in the fridge and reheat as above.
Can you make Lamb Tikka Masala with leftover roast lamb?
Yes you can! But you need to adapt things slightly as you don’t want the roast lamb leftovers cooking in the curry sauce for a long time – it really only needs reheating in the sauce.
So start by frying the onions and peppers, then add the garlic and spices. Then you want to add the passata, coconut milk and lemon juice and bring the sauce to the boil. Turn it down and simmer for 10 minutes, then add the leftover roast lamb and simmer for a further 10 minutes.
The advantage of making Lamb Tikka Masala with leftover roast lamb is that it only takes 30 minutes!
Full instructions for making Lamb Tikka Masala with leftover roast lamb are given in the recipe card below.
If you like this recipe…
…you might also like:
Easy Lamb Tikka Masala
- 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
Lamb Tikka Masala
- 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
- 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.
- Instructions for using leftover roast lamb: Start by frying the onions and peppers for 5 minutes, then add the garlic and all the marinade spices straight into the pan. Fry for one more minute. Then add the passata, coconut milk and lemon juice and bring the sauce to the boil. Turn it right down and simmer for 10 minutes, then add the leftover roast lamb (cut into bitesize pieces) and simmer for a further 10 minutes.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
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