I make Indian curry dishes for dinner twice a week, and this Lamb Tikka Masala recipe is absolutely my family's favorite. This dish offers an incredibly flavorful and aromatic sauce that perfectly coats juicy and tender chopped pieces of lamb. YUM!

Lamb Tikka Masala

I like this recipe because it is not that hard to make, which is one of the reasons why it is one of our dinner staples. It also has that fancy Indian dish vibe, and the process of making it will surprise you; it is quite simple and quick.

I marinate the lamb overnight, which I highly recommend, or at least for 1-2 hours. Some people may see me heavy on spices in this recipe; I use paprika, garam masala, ground cumin, ground coriander, and chilli flakes. But hay, this is an Indian dish.

Why I Love This Recipe

This recipe may take time to finish, but the process is actually easy to follow.
It is made out of the most common spices and ingredients.
This dish offers a creamy and savory sauce that complements the tender and juicy meat of the lamb.
Both the taste and texture make this dish a perfect comfort food at home.
It is a great and delicious weeknight meal for the family!
I can pair it with a variety of other dishes.

Ingredients

Note: This is an overview of the ingredients. See the recipe card for full information on ingredients and quantities.

Lamb. I prefer to use lamb leg sirloin because it is tender and lean meat. However, the shoulder roast part of the lamb also works fine.

Tip: If by chance you have a leftover roasted lamb, you can utilize it for this recipe. It will save you time since leftover roasted lamb no longer has to be marinated.

To marinate the lamb I used fresh ginger, garlic, lemon juice, coconut milk, paprika, garam masala, ground cumin, ground coriander, and chili flakes.

To make the sauce I used, bell pepper, onion, tomatoes, ground Almonds and fresh cilantro.

How To Make Lamb Tikka Masala?

One - Marinate The Lamb: In a mixing bowl, mix together all the marinade ingredients, add the chopped lamb, stir to coat thoroughly. Put in the fridge for at least 1-2 hours.

Two: Heat the oil in a large pan, add onions and red pepper and cook for 3-5 minutes or until softened.

Three: Add the lamb with all of the marinades, tinned tomatoes, coconut milk, garam masala and ground almonds, and bring to a boil.

Four: Reduce the heat and cook for about 1 hour until the meat is fully cooked. Remove from the heat and stir in the fresh coriander, then serve.

Recipe Variations

If coriander is unavailable, you may easily substitute it with fresh basil.
Add plain unsweetened yogurt in marinating the lamb since yogurt tenderizes meat gently and effectively.

Serving Suggestions

I like to serve this Lamb Tikka Masala with white rice or Gyro Bread for lunch, and Turmeric Rice for dinner.

You may have this dish with your favorite drink or any salad you fancy, such as Malfouf Salad, Rocket Salad With Parmesan Or Spinach And Potato Salad.

Can Lamb Tikka Masala Be Frozen After Prep?

Certainly, this is possible! The simplest method is to place the cooked and cooled Tikka Masala in an airtight plastic container with a cover and store it in the freezer for up to 1 month.

How Can I Reheat My Leftover Lamb Tikka Masala?

To reheat this dish, place it in a saucepan with a splash of water and heat over medium heat. Bring to a boil, then reduce the heat to a low setting and cook for 10 minutes, or until it is piping hot throughout.

More Lamb Recipes

Easy Indian Curry Recipes

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Easy Lamb Tikka Masala Recipe