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.
Course Main Course
Cuisine British, Fusion, Indian
Prep Time 5minutes
Cook Time 1hour25minutes
Total Time 1hour30minutes
Author Eb Gargano
3clovesgarliccrushed or grated
Juice of half a lemon
Lamb Tikka Masala
1tablespoonolive oil(or coconut oil)
1red (bell) pepperchopped into bitesize pieces
400mlpassata(or chopped tinned tomatoes)
2tablespoonsground almonds(optional – it helps to thicken, leave out if you prefer a saucier curry)
2tablespoonsfresh 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.