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lamb tikka masala in cast iron dish with serving spoon. Served potion, naan bread, poppadoms, and bowl of rice also on table on blue cloth.
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Lamb Tikka Masala

This Easy Lamb Tikka Masala Recipe is the perfect family fakeaway. Tender lamb pieces are marinated in aromatic spices and simmered in a rich tomato-based sauce for a tasty midweek dinner.
Course Dinner
Cuisine British, Indian
Keyword curry, easy Lamb curry, lamb curry, lamb tikka masala, leftover lamb
Prep Time 20 minutes
Cook Time 1 hour
Marinading Time 2 hours
Total Time 3 hours 20 minutes
Servings 6 Servings
Calories 552kcal
Author Donna

Ingredients

For the Marinade:

  • 600 g Diced Lamb
  • 1 Teaspoon Garlic Puree
  • 1 Teaspoon Ginger Puree
  • 1 Teaspoon Turmeric
  • 1 Teaspoon Chilli Puree
  • 1 Tablespoon Garam Masala
  • ½ Teaspoon Cumin
  • Pinch Salt and pepper
  • 100 g Full Fat Greek Yoghurt

For the Curry Sauce:

  • Cooking Spray Or 1 Tablespoon Cooking Oil
  • 1 Tablespoon Ghee Or Butter/Extra Cooking Oil
  • 1 Yellow Onion Finely Diced
  • 1 Teaspoon Garlic Puree
  • 1 Red Pepper Deseeded and Diced
  • 400 g Tinned Chopped Tomatoes
  • 400 ml Coconut Milk
  • 1 Tablespoon Curry Powder
  • 1 Tablespoon Smoked Paprika
  • 1 Teaspoon Chilli Powder
  • 1 Tablespoon Tomato Puree

Instructions

  • Add the lamb, yoghurt, garlic, ginger, turmeric, chilli, cumin, garam masala, and salt and pepper to a large, lidded tub or bowl.
  • Mix well, seal and place in the fridge, preferably overnight, but for at least 2 hours.
  • Mist a large flameproof pan or cooking dish with cooking spray and warm over medium heat on the hob.
  • Add the marinaded lamb, discarding any liquid left in the tub.
  • Brown carefully, stirring often.
  • Once lightly browned, remove to a bowl and leave to one side. Don’t worry if any juice or sauce is left in the cooking pan.
  • Add the ghee to the same pan and melt.
  • Add the onions and cook, stirring often, for 5 minutes until soft.
  • Add the red pepper and garlic and cook for 3 minutes, stirring often.
  • Return the lamb to the pan.
  • Pour in the tinned tomatoes and coconut milk and stir well.
  • Add the curry powder, chilli, coriander and smoked paprika and stir.
  • Bring to a simmer, reduce the temperature, and continue to simmer lightly for 1 hour, stirring occasionally.

Notes

  • You can use fresh garlic (3 crushed cloves each for the marinade and sauce), ginger (1 inch - grated), and red chilli (1 - diced) if you prefer.
  • We like to serve our curries with plenty of bread, so this recipe has quite a lot of sauce. If you prefer it thicker, either use less coconut milk or simmer for a little longer.