Who says you have to make tikka masala with chicken? This delicious LAMB tikka masala is quick and simple to make, and it tastes AMAZING! It’s also less expensive and healthier than ordering takeout. This recipe calls for fresh diced lamb, but it can easily be adapted to use up leftover roast lamb. (The recipe card includes detailed instructions for both options.)
LAMB TIKKA MASALA EASY
Chicken Tikka Masala is a popular dish in the United Kingdom. But did you know that this delectable curry also tastes great with lamb? (In fact, I’d argue that the lamb version is even better!)
And it’s so simple to make!
Use coconut milk, spices, garlic, and lemon juice to make a simple marinade for your lamb. Marinate the lamb for up to 2 hours (or just 10 minutes if you’re short on time!) Meanwhile, sauté some peppers and onions, then add the lamb and passata and bake for an hour and 15 minutes.
As a result, the lamb is meltingly tender, and the tikka masala sauce is delicious… as well as clean plates all around!
WHAT SHOULD GO WITH LAMB TIKKA MASALA?
This Easy Lamb Tikka Masala is extremely versatile.
Serve it with plain basmati rice for a quick and easy midweek meal.
Serve with pilau rice, naan breads, perhaps a lovely split pea dhal, and all your favorite chutneys and pickles for a weekend or dinner party.
Serve with my pilau cauliflower rice if you want to keep it low carb.
- 3 cloves garlic crushed or grated
- 3 cm ginger grated
- 3 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 2 teaspoons garam masala
- ½ teaspoon chilli flakes
- Juice of half a lemon
- 100 ml coconut milk
- 600 g diced lamb
- 1 tablespoon olive oil (or coconut oil)
- 1 onion sliced
- 1 red (bell) pepper chopped into bitesize pieces
- 400 ml passata (or chopped tinned tomatoes)
- 100 ml coconut milk
- 2 tablespoons ground almonds (optional – it helps to thicken, leave out if you prefer a saucier curry)
- 1 teaspoon garam masala
- 2 tablespoons fresh coriander (cilantro) chopped – plus extra for garnish
- In a large mixing bowl, combine the marinade ingredients, then add the diced lamb and stir to coat thoroughly. Marinate for 10 minutes (if you only have 10 minutes) or up to 2 hours if you have the time. (If marinating for longer than 10 minutes, cover and refrigerate.)
- Preheat the oven to 160°C/140°C fan/gas mark 3/325°F.
- Cook the oil, onions, and red pepper in a large, wide saucepan or large frying pan for 5 minutes, or until softened, with the lid on. Bring the lamb (including all of the marinade), passata, coconut milk, and ground almonds (optional) to a boil in a saucepan over high heat.
- If using an ovenproof saucepan, cover with a lid and place in a preheated oven. (If your saucepan is not ovenproof, transfer the curry to an ovenproof dish with a lid and bake for 30 minutes.) Cook the curry for 1 hour 15 minutes in the oven.
- Remove from the oven and toss in the remaining garam masala and coriander (cilantro).
- Serve with rice and/or naan bread if desired.
- Method for reusing leftover roast lamb: Begin by frying the onions and peppers for 5 minutes before adding the garlic and all of the marinade spices to the pan. Fry for another minute. Bring the sauce to a boil after adding the passata, coconut milk, and lemon juice. Reduce the heat to low and simmer for 10 minutes, then add the leftover roast lamb (cut into bite-size pieces) and continue to cook for another 10 minutes.
- Nutritional information is approximate and should only be used as a guideline.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 656Total Fat 48gSaturated Fat 23gTrans Fat 0gUnsaturated Fat 21gCholesterol 146mgSodium 180mgCarbohydrates 17gFiber 3gSugar 9gProtein 40g