5 from 8 votes
Easy Lamb Tikka Masala
Who says tikka masala has to be made with chicken? This delicious LAMB tikka masala is quick and easy to prepare and tastes AMAZING! Plus it's cheaper and healthier than a takeaway. This recipe uses fresh diced lamb, but it can easily be adapted to make good use of your roast lamb leftovers.
Prep Time
5 mins
Cook Time
1 hr 25 mins
Total Time
1 hr 30 mins
Servings:
4
people
Calories:
426 kcal
Course:
Main Course
Cuisine:
Fusion, Indian, British
Ingredients
Marinade
- 3 cloves garlic crushed or grated
- 3 cm ginger grated
- 3 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- 2 teaspoons garam masala
- ½ teaspoon chili flakes
- lemon juice of half
- 100 ml coconut milk
Lamb Tikka Masala
- 600 g lamb diced
- 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 cilantro chopped - plus extra for garnish, fresh
Instructions
- Mix the marinade ingredients together in a large bowl, add the diced lamb and stir to coat thoroughly. Marinate for 10 minutes (if that’s all you’ve got) or up to 2 hours if you have the time. (If marinating for more than 10 minutes, cover and return to the fridge.)
- Preheat your oven to 160C / 140C fan / gas mark 3 / 325F.
- Place the oil, onions and red pepper in a large, wide saucepan or large frying pan and cook gently with the lid on for 5 minutes or until softened. Turn the heat up and add the lamb (including all of the marinade), passata, coconut milk and ground almonds (optional), and bring to the boil.
- Put a lid on the pan and place in your preheated oven, if using an ovenproof saucepan. (If your saucepan is not ovenproof, transfer the curry to an ovenproof dish with a lid and then place in the oven.) Cook the curry in the oven for 1 hour 15 minutes.
- Remove from the oven and stir in the remaining garam masala and fresh coriander (cilantro).
- Serve with rice and/or naan bread.
Cup of Yum
Notes
- Instructions for using leftover roast lamb: Start by frying the onions and peppers for 5 minutes, then add the garlic and all the marinade spices straight into the pan. Fry for one more minute. Then add the passata, coconut milk and lemon juice and bring the sauce to the boil. Turn it right down and simmer for 10 minutes, then add the leftover roast lamb (cut into bitesize pieces) and simmer for a further 10 minutes.
- Suitable for freezing.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Calories
426kcal
(21%)
Carbohydrates
18g
(6%)
Protein
35g
(70%)
Fat
25g
(38%)
Saturated Fat
13g
(65%)
Cholesterol
98mg
(33%)
Sodium
141mg
(6%)
Potassium
1130mg
(24%)
Fiber
5g
(20%)
Sugar
8g
(16%)
Vitamin A
2268IU
(45%)
Vitamin C
52mg
(58%)
Calcium
66mg
(7%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 426
% Daily Value*
| Calories | 426kcal | 21% |
| Carbohydrates | 18g | 6% |
| Protein | 35g | 70% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 98mg | 33% |
| Sodium | 141mg | 6% |
| Potassium | 1130mg | 24% |
| Fiber | 5g | 20% |
| Sugar | 8g | 16% |
| Vitamin A | 2268IU | 45% |
| Vitamin C | 52mg | 58% |
| Calcium | 66mg | 7% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.