Lamb Tikka Masala Recipe

Lamb Tikka Masala Recipes

Ingredients :

750g (1.5 lb) lean lamb, cubed

1 quantity tandoori marinade


Masala sauce -

4 tbsp ghee

1 quantity curry puree

1 tbsp tandoori paste

2 tsp tomato puree

2 tomatoes, skinned and chopped

1 red pepper, cored, deseeded and pureed

1 tbsp chopped coriander leaves

1 tbsp ground almonds

2 tbsp singer cream

sugar, to taste



To garnish -

lime slices

sprigs of parsley

Method :

Combine the lamb and tandoori marinade in a non-metallic bowl. Cover and leave in the refrigerator for about 24 hours.

Remove the pieces of lamb from the marinade, reserving the marinade. Thread the pieces of lamb on to 4 metal or presoaked wooden skewers and cook under a preheated moderate grill for 15-20 minutes, turning them once halfway through the cooking time.

Meanwhile, make the masala sauce. Heat the ghee in a large frying pan or wok. Add the curry puree and stir-fry for 5 minutes. Add the tandoori paste and the reserved marinade and stir-fry for 2 minutes. Add the tomato puree, chopped tomatoes and pureed red pepper. Bring to simmering point and add a little water, if necessary, to achieve a creamy textured sauce. Add the coriander, ground almonds, cream and sugar and salt to taste.

When the lamb tikkas are cooked, remove them from the skewers and stir them into the masala sauce. Serve garnished with lime slices and parsley.

Serves 4

Cubes of lamb are marinated in a tandoori marinade, then cooked on skewers and added to a masala sauce.

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