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.