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!
Servings 4
Calories 557kcal
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Equipment
Ingredients
- 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!
- 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.
Nutritional Information (Approximate)
Calories: 557kcal | Carbohydrates: 15g | Protein: 45g | Fat: 36g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 132mg | Sodium: 300mg | Potassium: 1255mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1180IU | Vitamin C: 60mg | Calcium: 108mg | Iron: 8mg
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