Lamb Tikka Masala

By MiNDFOOD

Lamb Tikka Masala
This Lamb Tikka Masala is such an easy curry to make from scratch, it doesn't take long to prepare and did we mention it's absolutely delicious.
  • 1 pack Silver Fern Farms Lamb Rumps, cut into 3cm pieces
  • 1 tbsp vegetable oil
  • 1 small onion, diced
  • 1 garlic clove, crushed
  • 1 tsp grated fresh ginger
  • 2 cardamom pods
  • ½ tsp chilli flakes
  • ½  tsp turmeric
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • 1 tsp garam masala
  • 400g can crushed tomatoes in juice
  • ½ cup coconut milk
  • 2 tbsp chopped coriander
  • Coconut rice, to serve
  • Garlic naan, to serve
  • Red onion, tomato and coriander salad, to serve

Marinade

  • ¼ cup unsweetened Greek yoghurt
  • 3 garlic cloves, roughly chopped
  • 3cm piece ginger, roughly chopped
  • 2 tbsp chopped coriander
  • 1½ tsp garam masala
  • 1 tsp ground coriander
  • 1 tsp ground cumin

Lamb Tikka Masala Method

  1. Remove the Silver Fern Farms Lamb Rumps from the pack and rest for 10 minutes at room temperature.
  2. To prepare the marinade, place the yoghurt, garlic, ginger, coriander, garam masala, ground coriander, ground cumin and ½ tsp salt into a food processor. Blend until smooth. Tip into a large non-metallic bowl with the lamb and mix well. Cover and marinate overnight in the fridge.
  3. Heat the oil in a Le Creuset Cast Iron Casserole over medium heat. Brown the lamb in batches for 4-5 minutes until golden. Remove from the dish and set aside. Reduce the heat to medium-low, then add the onion and cook for 2-3 minutes to soften. Add the garlic, ginger, cardamom, chilli flakes, turmeric, coriander, cumin, garam masala and cook, stirring, for 1-2 minutes, or until the spices are fragrant. Season to taste with salt and pepper.
  4. Add lamb and any juices back to the casserole pot with the tomatoes and coconut milk. Mix well, scraping up any bits from the bottom. Bring to the boil, then cover with a lid and simmer gently for 1 hour, or until the lamb is very tender. Stir frequently to prevent it sticking to the bottom.
  5. Garnish with the coriander and serve with coconut rice, garlic naan and a red onion, tomato and coriander salad.

Smart Tips

Place oil into the Le Creuset Cast Iron Casserole before heating. Heat slowly and evenly over low heat, increasing the heat gradually to reach the desired temperature for searing. Don’t add cold liquid to the hot dish. Cool  the casserole pot for a few minutes before washing.

 

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