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    Home » Recipes » Curry

    Easy Lamb Tikka Masala

    Published: Jan 7, 2022 by Beth Sachs · As an Amazon Associate I earn from qualifying purchases · 5 Comments

    Jump to Recipe Print Recipe
    Lamb tikka masala pin image.

    A quick and easy lamb tikka masala recipe using store-bought tikka curry paste. Made with fresh diced lamb shoulder, but you can also adapt the recipe to use leftover cooked lamb from your Sunday roast!

    Serve with rice, naan bread, and mango chutney for a delicious curry feast!

    A bowl of lamb tikka masala.

    Some of you might think that using a premade curry paste is cheating....but I don't! It saves SO MUCH TIME, and they are generally very good quality! Life's too short (and busy) to be faffing around with a load of different spices!

    Diced lamb is first marinated in yogurt and the tikka curry paste, to tenderise the meat, before being cooked in the sauce with the other ingredients. Traditionally the lamb is chargrilled before being added to the masala sauce, but I just cook it at a high temperature on the hob to save time (and faff...can you tell I'm not a fan of faff?!).

    The creamy lamb tikka masala is a real family favourite around here, and dare I say it, I think I actually prefer it to the well-loved chicken tikka masala that's so popular here in the UK.

    👩‍🍳 Love lamb curry? Try my easy lamb balti recipe!

    Jump to:
    • ✔️ Why you'll love this recipe!
    • 🛒 Ingredients
    • 🔪 How to make lamb tikka masala
    • Lamb Tikka Masala made with leftover roast lamb
    • 💭 Top tip
    • 🍴 Serving suggestions
    • 📖 Variations
    • 🥡 Storage
    • ❓ FAQs
    • 😋 More curry recipes to try
    • Recipe
    • 💬 Comments

    ✔️ Why you'll love this recipe!

    Here's why this is the best creamy lamb tikka masala recipe!

    • Easy to make
    • Full of flavour
    • Not too spicy so great for the whole family
    • Lower in calories than a takeaway version
    • Bulked out with vegetables for added nutrition
    • Freezer-friendly

    🛒 Ingredients

    Ingredients for lamb tikka masala.
    • Lamb - diced shoulder or leg of lamb is the best cut for this recipe. You can also use leftover roast lamb and I give instructions for this in the recipe card.
    • Tikka Paste - feel free to make your own if you have the time and/or inclination (I don't usually!).
    • Yogurt - the acidity in the natural yogurt for the marinade helps tenderise the lamb before cooking.
    • Onion, Garlic and Ginger - chopped finely for the curry base.
    • Vegetables - I like to add in vegetables to my tikka masala, mainly for cost reasons - lamb can be expensive! In this recipe I've used red pepper and courgette, but other vegetables such as spinach would also work well. If you prefer, you can omit the vegetables completely and increase the amount of lamb used.
    • Chopped Tomatoes - from a tin, alternatively for a smoother sauce use passata.
    • Coconut Milk - creates the creamy sauce.
    • Curry Powder - for a bit of extra flavour.
    • Coriander - for garnish.
    • Chilli - I personally don't add any chilli because it would be too hot for the kids, but feel free to add in a chopped red chilli if you like your curries really spicy, or you could just sprinkle some chopped red chilli on top for those that like it!

    🔪 How to make lamb tikka masala

    The recipe card with ingredient quantities and detailed instructions can be found at the bottom of the post

    One: Place the diced lamb in a mixing bowl and stir in the yogurt and tikka paste. Leave to marinate for at least 20 minutes, or preferably overnight in the fridge.

    Two: In a large frying pan, gently fry the finely chopped onion, garlic and ginger in 1 tablespoon of olive oil for 4 minutes.

    Three: If using vegetables, now is the time to add them. I've used diced red pepper and courgette. Cook for 5 minutes on a medium heat.

    Marinating lamb for lamb tikka masala and making the base of the sauce.

    Four: Add the marinated lamb to the pan and cook on a high heat until the lamb has changed colour. This should take about 5-7 minutes.

    💡 Top Tip - For a more authentic lamb tikka masala, grill or bbq the marinated lamb pieces before adding them to the sauce. I just don't have time to do this, so I cook them at a high heat in the frying pan instead.

    Five: Stir in the chopped tomatoes, coconut milk, and curry powder, and season with salt and pepper. Bring to a boil then immediately turn the heat down to medium.

    Six: Simmer for 30-35 minutes until the lamb is tender and cooked through. Garnish with chopped coriander before serving.

    Lamb tikka masala process shots.

    Lamb Tikka Masala made with leftover roast lamb

    If you're using leftover cooked lamb from your Sunday roast, follow these instructions:

    Skip step one altogether and start by frying the onion, garlic, and ginger. After a few minutes add the tikka paste (that was used in the marinade for the fresh diced lamb), but not the yogurt (this is omitted altogether).

    Follow the recipe through to step six. After the sauce has simmered, add the leftover roast lamb (you'll need 600 - 800g) and simmer for a further 5 minutes to warm the lamb through.

    💭 Top tip

    • If you have time, marinate the lamb overnight in the fridge for the best flavour. If you forget, don't worry, 20 minutes will be just fine!
    Lamb tikka masala served with rice.

    🍴 Serving suggestions

    Serve the easy lamb tikka masala with pilau rice, naan bread, and mango chutney.

    If I'm making this for one of my curry nights, I also like to serve a couple of other curries alongside it such as this vegan chickpea and spinach curry, and also a mild chicken curry for those that don't like any heat!

    📖 Variations

    • Love your curry hot and spicy? Add 1 red chilli at the same time as the onions and garlic.
    • Make the lamb tikka masala in your slow cooker. Marinate the lamb as directed then add all of the ingredients to your slow cooker. Cook on low for 6-8 hours or high for 4-6 hours. You'll need to reduce the amount of coconut milk to 250ml. If the sauce is still a bit runny, add some thickening granules or use a cornflour slurry to thicken it up.
    • Lower the calories and make a healthy lamb tikka masala by using low fat yogurt and low fat coconut milk.
    Lamb tikka masala bubbling away in a pan.

    🥡 Storage

    • To Store. Place leftovers in an air-tight container and store in the fridge for up to 3 days. I actually prefer it the next day as the flavours have had more time to develop!
    • To Reheat. Microwave until piping hot.
    • To Freeze. Place in a freezer safe container and freeze for up to 3 months. Defrost in the fridge fully before reheating in the microwave.

    ❓ FAQs

    Is lamb tikka masala healthy?

    Lamb tikka masala is fairly healthy and homemade is definitely much healthier than the takeaway version!

    What is tikka masala sauce made of?

    Tikka masala is a creamy tomato-based sauce with lots of traditional Indian spices.

    😋 More curry recipes to try

    • Easy Leftover Chicken Curry Recipe
    • Easy Turkey Mince Curry Recipe
    • Easy Prawn Korma Recipe
    • Easy King Prawn Masala Curry

    Tried this recipe? Leave a ⭐⭐⭐⭐⭐ star rating in the comments!

    Recipe

    Lamb tikka masala in a bowl with rice.
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    5 from 8 votes

    Easy Lamb Tikka Masala

    A quick and easy lamb tikka masala recipe using store-bought tikka curry paste. Made with fresh diced lamb shoulder, but you can also adapt the recipe to use leftover cooked lamb from your Sunday roast!
    Course Main Course
    Cuisine British
    Keyword creamy lamb tikka masala, lamb tikka masala, leftover roast lamb tikka masala
    Prep Time 10 minutes
    Cook Time 40 minutes
    Total Time 50 minutes
    Servings 4
    Calories 557kcal
    Author Beth Sachs
    Prevent your screen from going dark

    Equipment

    • Mixing Bowl
    • Chopping Board
    • Frying Pan

    Ingredients

    Metric - US Customary
    • 800 g Diced Lamb boneless shoulder or leg works best
    • 3 tablespoon Tikka Paste
    • 3 tablespoon Natural Yogurt
    • 1 tablespoon Olive Oil
    • 1 Onion finely chopped
    • 3 Garlic Cloves finely chopped
    • 1 tablespoon Fresh Ginger finely chopped
    • 1 Red Pepper diced
    • 1 Courgette chopped
    • 1 teaspoon Curry Powder
    • 400 g Tin of Chopped Tomatoes
    • 400 ml Coconut Milk
    • 2 tablespoon Coriander finely chopped

    Instructions

    • Place the diced lamb in a mixing bowl and stir in the yogurt and tikka paste. Leave to marinate for at least 20 minutes, or preferably overnight in the fridge.
      800 g Diced Lamb, 3 tablespoon Tikka Paste, 3 tablespoon Natural Yogurt
    • In a large frying pan, gently fry the finely chopped onion, garlic and ginger in 1 tablespoon of olive oil for 4 minutes.
      1 tablespoon Olive Oil, 1 Onion, 3 Garlic Cloves, 1 tablespoon Fresh Ginger
    • If using vegetables, now is the time to add them. I've used diced red pepper and courgette. Cook for 5 minutes on a medium heat.
      1 Red Pepper, 1 Courgette
    • Add the marinated lamb to the pan and cook on a high heat until the lamb has changed colour. This should take about 5-7 minutes. For a more authentic lamb tikka masala, grill or bbq the marinated lamb pieces before adding them to the sauce. I just don't have time to do this, so I cook them at a high heat in the frying pan instead.
      800 g Diced Lamb
    • Stir in the chopped tomatoes, coconut milk, and curry powder, and season with salt and pepper. Bring to a boil then immediately turn the heat down to medium.
      400 g Tin of Chopped Tomatoes, 400 ml Coconut Milk, 1 teaspoon Curry Powder
    • Simmer for 30-35 minutes until the lamb is tender and cooked through. Garnish with chopped coriander before serving.
    • Instructions for using leftover roast lamb in notes section below.

    Notes

    Using leftover roast lamb:
    If you're using leftover cooked lamb from your Sunday roast, follow these instructions:
    Skip step one altogether and start by frying the onion, garlic, and ginger. After a few minutes add the tikka paste (that was used in the marinade for the fresh diced lamb), but not the yogurt (this is omitted altogether).
    Follow the recipe through to step six. After the sauce has simmered, add the leftover roast lamb (you'll need 600 - 800g) and simmer for a further 5 minutes to warm the lamb through.
     
    Top Tip:
    • If you have time, marinate the lamb overnight in the fridge for the best flavour. If you forget, don't worry, 20 minutes will be just fine!
     
    Variations:
    • Love your curry hot and spicy? Add 1 red chilli at the same time as the onions and garlic.
    • Make the lamb tikka masala in your slow cooker. Marinate the lamb as directed then add all of the ingredients to your slow cooker. Cook on low for 6-8 hours or high for 4-6 hours. You'll need to reduce the amount of coconut milk to 250ml. If the sauce is still a bit runny, add some thickening granules or use a cornflour slurry to thicken it up.
    • Lower the calories and make a healthy lamb tikka masala by using low fat yogurt and low fat coconut milk.
     
    Nutrition:
    The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
     
    Nutrition Facts
    Easy Lamb Tikka Masala
    Amount per Serving
    Calories
    557
    % Daily Value*
    Fat
     
    36
    g
    55
    %
    Saturated Fat
     
    24
    g
    150
    %
    Polyunsaturated Fat
     
    2
    g
    Monounsaturated Fat
     
    8
    g
    Cholesterol
     
    132
    mg
    44
    %
    Sodium
     
    300
    mg
    13
    %
    Potassium
     
    1255
    mg
    36
    %
    Carbohydrates
     
    15
    g
    5
    %
    Fiber
     
    3
    g
    13
    %
    Sugar
     
    7
    g
    8
    %
    Protein
     
    45
    g
    90
    %
    Vitamin A
     
    1180
    IU
    24
    %
    Vitamin C
     
    60
    mg
    73
    %
    Calcium
     
    108
    mg
    11
    %
    Iron
     
    8
    mg
    44
    %
    * Percent Daily Values are based on a 2000 calorie diet.
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    More Easy Curry Recipes

    • Easy Homemade Chicken Tikka Masala
    • Easy Chicken Korma Recipe
    • Easy Chicken Rogan Josh Recipe
    • Easy Slow Cooker Chicken Curry Recipe

    Reader Interactions

    Comments

    1. Sarah James

      January 08, 2022 at 4:27 pm

      5 stars
      Your lamb tikka masala looks delicious. I like how quick it is to prepare and what a good idea to add some vegetables. Thanks for sharing.

      Reply
    2. Michelle

      January 08, 2022 at 5:01 pm

      5 stars
      I love how easy this recipe is to make at home and so packed with flavor!

      Reply
    3. Anjali

      January 08, 2022 at 6:56 pm

      5 stars
      This was flavorful, spicy and delicious! Love the tip to use store bought tikka paste to save on time too!

      Reply
    4. Lisa

      January 08, 2022 at 6:59 pm

      5 stars
      Such a flavorful winter dish! I love that I can use my lamb roast leftovers this way.

      Reply
    5. Heidy

      January 08, 2022 at 8:41 pm

      5 stars
      This lamb tikka masala was so fantastic tasting! The entire family and dinner guests enjoyed it. Happy New Year!

      Reply

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    Beth Sachs Food Blogger

    Hi, I’m Beth, a Mum of three (and one crazy dog), living in Cornwall, UK. I love creating easy, delicious and fuss-free recipes, perfect for busy families, just like my own.

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