Autumn Lamb Tikka Masala Recipe

Meet the Chef - Aman Baraiya

Serves 4-6 

Ingredients: 

1.5 kg Lamb Shoulder (roughly 1boneless lamb shoulder )

1.5 kg Onions

1 tbsp cumin seeds

2 tbsp Fresh Ginger paste

2 tbsp Fresh garlic paste

3 pc Green chilies

100g Fresh Coriander ( 1 bunch )

700gm Fresh Tomatoes ( roughly 5 medium tomatoes)  or 1 Can of Organic tomatoes

2 tbsp Chilli powder

2 tbsp Mild curry powder

1 tsp Garam masala

1 tbsp Fenugreek leaves toasted crushed

1 cup Fresh Cream

For the lamb tikka marinade:

3 tbsp Yoghurt

1 tbsp Chilli powder

1 tbsp Toasted fenugreek leaves crushed (Take fenugreek leaves and give 10-20 sec in microwave)

3 tbsp Mustard oil / any vegetable available oil

1 tbsp Ginger garlic paste (from the total amount)

1 tsp Curry powder mild

Salt as per taste.

Method:

For lamb marinade - 

Trim the excess fat from the lamb cut the lamb into 2cm dice.

Make a fine paste of ginger garlic green chili using quantity as listed with adding 100 mls water into a grinder. Take 100gm from total amount and add to the lamb rest will use in the curry base.

Add the chili powder, fenugreek, yoghurt, curry powder, mustard oil and salt from the lamb tikka marination add it all in after the ginger garlic paste.

Keep in the fridge for 2hrs.

Tikka masala curry:

Finely dice all the onions in the food processor and puree the tomatoes. Pre heat the oven 180 degrees to roast the lamb tikka.

Heat 5tbsp rice bran oil in a pot, once hot add 1 tbsp cumin seeds, when it starts to crackle add in all the chopped onion and sauté. Keep cooking the onions on a medium high heat stirring occasionally till it reaches a golden color, add the remaining ginger garlic paste to it now followed by all the dry spices, Chili powder, curry powder, garam masala as listed above in the quantity. Give a good stir to mix the spices through and add in the tomato puree. Now cook this on a gentle heat stirring occasionally.

Take the lamb out from the fridge, Spread on a roasting tray with a baking sheet on. Roast the lamb tikka pieces in the oven for 12 mins at 180*C. Just so it absorbs the nice flavors. Once, roasted put straight in the curry base. Cover with the lid and cook this gentle low heat for 30 mins. Add in the cream after 30 min and cook further for 10 mins so to absorb the cream thoroughly in the curry. Garnish or fold chopped coriander and enjoy with steamed basmati rice or Naan.