Lamb Tikka Masala Recipe
Boneless lamb cubes in a creamy tomato reduction
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Ingredients
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Marinade
Sauce
Method
Marinade
- 1
Prepare the Marinade
In a large bowl, combine plain yogurt, ginger paste, garlic paste, lemon juice, ground cumin, ground coriander, garam masala, red chili powder, and salt. Mix well until all ingredients are thoroughly combined.
- 2
Marinate the Lamb
Add the boneless lamb cubes to the marinade mixture. Ensure all pieces are well coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, preferably overnight for maximum flavor.
Cooking
- 3
Heat Oil
In a large skillet or pot, heat the cooking oil over medium heat.
- 4
Sauté Onions
Add the finely chopped onion to the heated oil. Sauté until the onions are soft and translucent, about 5-7 minutes.
- 5
Cook Lamb
Add the marinated lamb cubes to the skillet. Cook for about 5-6 minutes until the lamb is browned on all sides.
- 6
Add Tomato Puree and Water
Stir in the tomato puree and water. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for about 15-20 minutes, or until the lamb is tender.
- 7
Add Cream and Cilantro
Once the lamb is tender, stir in the heavy cream and chopped cilantro. Cook for an additional 5 minutes on low heat. Adjust seasoning with salt as needed.
- 8
Serve
Remove from heat and serve hot with rice or naan, garnished with extra cilantro if desired.
