Lamb Tikka Masala
Lamb Tikka Masala is a superb family meal. Succulent melt-in-your-mouth pieces in a creamy tikka masala sauce provide a delectable twist on a traditional family favourite curry, and this recipe is incredibly straightforward!
I adore preparing curries at home, but I’ll be the first to acknowledge that I am not an authentic Indian chef, and this is not a genuine Indian Curry, lamb tikka masala, or a restaurant-style lamb tikka masala.
Not in the slightest. We enjoy this easy alternative takeout, but it’s more “tikka masala inspired” than anything resembling the authentic dish.
My children enjoy it; it’s easy to prepare, and lamb curries are always tasty. I apologize if it’s not precisely what a Tikka Masala should be.
Disclaimer: While I strive for precision, any advice in this post, including but not limited to, cooking durations, measurements, nutritional information, and storage and freezing recommendations is based on my own experience. Please apply your own skills, knowledge, and judgement, and procure current food safety information.
Why I Appreciate This Simple Lamb Tikka Masala Recipe
I enjoy lamb curries. Lamb Rogan Josh is among my favourites, and this one offers a delightful variation. We cherish it, and I believe you will too because:
- Chicken tikka masala and paneer tikka masala are exquisite, so it stands to reason that tikka masala lamb would likewise be magnificent!
- Marinating and gently simmering the lamb ensures it’s wonderfully tender and melts in your mouth.
- It’s a relatively mild and family-friendly lamb tikka masala recipe that kids absolutely enjoy.
- Some curries tend to be quite dry, but this one comes with plenty of sauce for dunking naan bread!
- It’s an ideal recipe for utilizing leftover roast lamb.
- There are no intricate ingredients or instructions involved.
Ingredients For Lamb Tikka Masala
When I prepare my lamb tikka masala recipe, I incorporate quite a few ingredients. However, I typically don’t have to purchase anything unusual.
If you often cook curries and other spicy dishes, it’s likely you’ll have most of them in your pantry already, and if not, all of the spices are easy to obtain at your local supermarket.
For the marinated lamb, I use:
Diced Lamb– Either purchase diced lamb or chop a joint yourself
Garlic Puree– You can use crushed garlic cloves, but I prefer to keep it simple.
Ginger Paste or Puree– You can replace it with grated root ginger, but I aim to keep some puree on hand for convenience.
Turmeric
Chilli Puree– You can alternatively use a fresh chili or even a dash of chili flakes, but puree or jarred chopped chili simplifies things a lot.
Garam Masala
Cumin
Salt and Pepper
Full-Fat Greek Yogurt– Natural yogurt is also suitable, but I recommend full-fat, as low or fat-free versions can separate.
And for the tikka masala sauce, I use:
Cooking Spray– Oil or extra ghee works fine too
Ghee– You can substitute this for oil, spray, or butter, but I adore the taste of ghee in a curry
Yellow
Onion
Garlic
Red Chilli
Canned Diced Tomatoes
Coconut Cream– I suggest using full-fat
Curry Spice Blend
Smoked Paprika
Chili Powder
Tomato Concentrate
You Will Also Require
For preparing lamb tikka masala, ensure you have:
- A sharp knife and cutting board to prep your ingredients.
- A container or bowl to marinate your lamb.
- Next, a large stove-safe skillet and a spoon or spatula are essential. I prefer using a sizable cast-iron Dutch Oven, but a standard frying pan will suffice.
Instructions to Prepare Lamb Tikka Masala – Step-by-Step Guide
Detailed, straightforward instructions and ingredient quantities can be found in the recipe card at the conclusion of this article.
Step One
Combine the lamb, yoghurt, garlic, ginger, turmeric, chili, cumin, garam masala, along with salt and pepper in a sizable, covered container or bowl.
A dish wrapped in foil or plastic wrap will work. I utilize a large glass container with a lid.
Step Two
Mix thoroughly, ensuring every spice integrates well with the yoghurt and that the lamb is fully coated. I prefer doing this with a wooden spoon.
Step Three
Seal or cover and refrigerate.
If possible, allow it to marinate overnight so the lamb absorbs all the flavors and becomes exceptionally tender. If time is limited, marinate for a minimum of two hours.
Step Four
Spray a large stove-safe skillet with cooking spray and heat over medium flame on the stovetop.
Step Five
Introduce the marinated lamb, discarding any remaining liquid from the container.
Step Six
Carefully brown the meat, stirring frequently.
It should be cooked thoroughly, merely browned on the exterior.
Step Seven
Once lightly browned, transfer to a bowl and set aside. Retain any drippings in the pan.
Step Eight
Add the ghee to the same skillet and melt it down. Scrape the pan’s bottom to detach any bits of lamb that may have adhered.
Step Nine
Add the onions and sauté, stirring regularly, for about 5 minutes until they soften. I find this step delightful. Onions cooked in ghee smell utterly wonderful.
Step Ten
Incorporate the red chili and garlic, then cook for 3 minutes, stirring frequently.
Step Eleven
Reintroduce the lamb to the skillet. You can choose to add or discard any liquid from the bowl. I opt to add it all.
Step Twelve
Pour in the canned tomatoes and coconut cream, mixing well.
Step Thirteen
Stir in the curry powder, chili, coriander, and smoked paprika.
Step Fourteen
Bring it to a gentle simmer, lower the heat, and keep simmering on a low bubble for one hour, stirring every so often.
Key Tips
My essential tips include:
- Marinate the lamb overnight when possible.
- I use my Dutch Oven, but any stove-safe skillet will suffice.
- Simmer for at least one hour, stirring now and then for a thick, delectable tikka masala sauce.
- Before serving, taste and add extra chili if you desire a spicier flavor. You can also sprinkle in a bit more salt and pepper if preferred.
- While it may not be as red as expected, I’ve observed recipes (looking at you, BBC Food!) that include artificial coloring for appeal, which seems quite absurd!
Serving Recommendations
I accompany my curries with naan bread, white or basmati rice, poppadoms, and various dips because I enjoy a grand fakeaway feast. Any combination will work, though. Alternatively, you could include sides such as bhajis and samosas for a more substantial meal.
Alternatives
Utilize Remaining Roast Lamb
Lamb Tikka Masala crafted with leftover roast lamb is marvelous!
Just ensure you store the lamb properly and that it’s piping hot before serving, which it should be if simmered adequately.
To create a Leftover lamb tikka masala, simply marinate your pre-cooked lamb as indicated in this recipe, but instead of browning, just add it directly to the skillet, using a slotted spoon to scoop out the meat while leaving the remaining yoghurt and juices behind after sautéing the onions, garlic, and chili.
More or Less Lamb
This recipe yields plenty of sauce, so if you have a bit more lamb, it should still work well.
If you have close to 1kg, you might want to double the other ingredients, particularly the marinade components.
For less lamb, I recommend maintaining the other elements unchanged and enjoying the sauce with naan bread and rice.
Expand the Dish
Another method, if your lamb quantity is limited and you prefer not to purchase more, is to include vegetables, potatoes, chickpeas, or other canned legumes.
If adding any of these, do so after your curry has been simmering for about 20-30 minutes to prevent them from becoming mushy. Taste before serving, and extend cooking time if they remain too firm.
Increase the Heat
Add additional chili powder, a pinch of chili flakes, or a teaspoon of cayenne pepper if you prefer a spicier lamb tikka masala.
Leftover Storage
If you’ve prepared your tikka masala with leftover lamb, I don’t advise saving the remnants for reheating.
However, if you utilized fresh lamb, you can keep the leftovers to reheat and enjoy later.
Rewarm in the microwave or a skillet on the stove over medium heat for approximately 15 minutes until the lamb is sizzling hot.
Incorporate a cup of water if it’s excessively dry.
Storage
Transfer leftover lamb tikka masala from the cooking vessel and put it in a pristine bowl or container on the kitchen counter to cool.
Avoid leaving it out for more than two hours.
After it has cooled, cover it and store it in the refrigerator for 1-2 days.
Do not retain it if the lamb is past its expiration date.
FAQ
Yes, although chicken tikka masala is a more popular choice, lamb tikka masala is equally delectable.
Lamb Tikka Masala is not a hot curry. It has a slight kick from the chili and chili powder, but it’s relatively mild.
You can lessen the chili if you prefer it to be extremely mild or sprinkle in some chili flakes if you desire more heat.
Tikka masala consists of tomatoes, coconut milk, paprika, curry powder, and chili.
Yes, lamb tikka masala is truly delicious.
Other Recipes
If you appreciate this recipe for lamb tikka masala, you may also want to explore these curry recipes:
Recipe Card
Lamb Tikka Masala
Author Name
This Simple Lamb Tikka Masala Recipe is the ideal family fakeaway. Tender lamb chunks are marinated in fragrant spices and cooked in a sumptuous tomato-based sauce for a delightful midweek meal.
For the Marinade:
- 600 g Chopped Lamb
- 1 Teaspoon Garlic Paste
- 1 Teaspoon Ginger Paste
- 1 Teaspoon Turmeric Powder
- 1 Teaspoon Chili Paste
- 1 Tablespoon Garam Masala
- ½ Teaspoon Cumin Seeds
- Pinch Salt and Black Pepper
- 100 g Full Fat Greek Yogurt
For the Curry Sauce:
- Cooking Spray (Or 1 Tablespoon Cooking Oil)
- 1 Tablespoon Ghee (Or Margarine/Extra Cooking Oil)
- 1 Yellow Onion (Finely Chopped)
- 1 Teaspoon Garlic Paste
- 1 Red Bell Pepper (Deseeded and Chopped)
- 400 g Canned Chopped Tomatoes
- 400 ml Coconut Cream
- 1 Tablespoon Curry Powder
- 1 Tablespoon Smoked Paprika
- 1 Teaspoon Chili Powder
- 1 Tablespoon Tomato Paste
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Combine the lamb, yogurt, garlic, ginger, turmeric, chili, cumin, garam masala, along with salt and pepper in a large, covered container or bowl.
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Mix thoroughly, cover, and store in the refrigerator, ideally overnight, or at least for 2 hours.
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Spray a large ovenproof skillet or cooking vessel with cooking spray and heat over medium flame on the stove.
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Add the marinated lamb, discarding any remaining liquid from the container.
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Carefully brown the meat, stirring frequently.
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Once lightly browned, transfer to a bowl and set aside. Don’t be concerned if some juice or sauce remains in the pan.
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Add the ghee to
the identical pan and dissolve.
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Incorporate the onions and sauté, stirring frequently, for 5 minutes until tender.
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Add the bell pepper and garlic and sauté for 3 minutes, stirring frequently.
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Place the lamb back into the pan.
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Introduce the canned tomatoes and coconut milk and mix thoroughly.
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Stir in the curry powder, chili, coriander, and smoked paprika.
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Bring to a gentle boil, lower the heat, and keep simmering lightly for 1 hour, stirring occasionally.
- You can utilize fresh garlic (3 crushed cloves for both the marinade and sauce), ginger (1 inch – grated), and red chili (1 – diced) if desired.
- We prefer to serve our curries with ample bread, so this recipe yields a considerable amount of sauce. If you like it thicker, either reduce the coconut milk or let it simmer for a bit longer.
Any nutritional details provided are meant as a general guideline only and may not be precise. The information comes from an online calculator and is based on my ingredients. Please do your own calculations if you seek accurate details.
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