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5
from 1 vote
Easy Lamb Tikka Masala Recipe
My Lamb Tikka Masala recipe offers an incredibly flavorful and aromatic sauce that perfectly coats juicy and tender chopped pieces of lamb. YUM!
Prep Time
15
minutes
mins
Cook Time
1
hour
hr
Total Time
1
hour
hr
15
minutes
mins
Course:
Dinner
Cuisine:
Indian
Servings:
6
servings
Calories:
440
kcal
Author:
Radwa
Equipment
Pan
Mixing bowl
Measuring spoons
Measuring cups
Ingredients
Marinade
3
cm
ginger
, grated
3
cloves
garlic
, grated
3
teaspoon
smoked paprika
2
teaspoon
garam masala
1
teaspoon
ground cumin
1
teaspoon
ground coriander
½
teaspoon
chilli flakes
Juice of half a lemon
100
ml
coconut milk
Lamb Tikka Masala
600
g
lamb
, diced
1
tablespoon
olive oil
1
bell pepper
, chopped into bitesize pieces
1
onion
, sliced
200
ml
coconut milk
400
ml
chopped tinned tomatoes
2
tablespoon
ground almonds
1
teaspoon
garam masala
2
tablespoon
fresh coriander
Instructions
In a mixing bowl, mix together all the marinade ingredients, add the chopped lamb, stir to coat thoroughly. Put in the fridge for 1-2 hours.
Heat the oil in a large pan, add onions and red pepper and cook for 3-5 minutes or until softened.
Add the lamb with all of the marinades, tinned tomatoes, coconut milk, garam masala and ground almonds, and bring to a boil.
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.
Notes
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.
Nutrition
Serving:
1
serving
|
Calories:
440
kcal
|
Carbohydrates:
7
g
|
Protein:
19
g
|
Fat:
38
g
|
Saturated Fat:
20
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
12
g
|
Cholesterol:
73
mg
|
Sodium:
72
mg
|
Potassium:
446
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
1177
IU
|
Vitamin C:
28
mg
|
Calcium:
47
mg
|
Iron:
4
mg