Home » Lamb Recipes » Lamb Tikka Masala
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Equipment
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Ingredients
- 4 Northern Ireland Farm Quality Assured lamb leg steaks
- 1 Small onion
- 1 Red pepper
- 1 Yellow pepper
- 1 Small piece fresh ginger
- 2 Garlic cloves
- 1 Small handful coriander
- 1 Small handful mint
- 1 x 5 ml (1 tsp) Oil
- 15 x 15 ml (1.5 tbsp) Tikka curry powder
- 1 x 5 ml (1 tsp) Ground coriander
- 1 x 5 ml (1 tsp) Ground cumin
- 1 x 2.5 ml (1/2 tsp) Turmeric
- 1 x 400 g Can chopped tomatoes
- 200 ml Boiling water
- 1 x Lamb stock cube
- 1 x 15 ml (1 tbsp) Cornflour
- 50 ml Cold water
- 2 x 15 ml (2 tbsp) Natural low fat yogurt
To serve
- 300 g Basmati rice
- 500 ml Water
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Method
Prepare the vegetables, garlic, ginger and herbs:
- Peel the onion and finely chop;
- Remove the top of the peppers, remove the seeds and finely slice;
- Peel the ginger and grate;
- Peel the garlic and crush;
- Chop the coriander and mint.
Method
- Heat the oil in a large saucepan.
- Add the onion and fry for 3 minutes until soft.
- Stir in the pepper slices and fry for 3 minutes.
- Add the curry powder, ground coriander, cumin, chilli powder, turmeric, garlic and ginger and stir well.
- Make up the lamb stock with boiling water.
- Add the chopped tomatoes and lamb stock to the saucepan and stir well.
- Bring to the boil, reduce the heat and allow to simmer for 15 minutes, stirring occasionally.
- While the Tikka Masala is cooking, cook the rice.
- Bring 500 ml of water to the boil, add the rice, stir once and put the lid on.
- Reduce the temperature and leave to simmer for 15 minutes.
- Remove the saucepan from the heat but don’t remove the lid or stir the rice. Leave to steam for 5 minutes.
- Finely slice the lamb on a separate clean chopping board (ideally red). Remember to wash your hands thoroughly after handling raw meat.
- Add the lamb to the Tikka Masala sauce and stir well.
- Cook the lamb in the sauce for 5 minutes until thoroughly cooked.
- Mix the cornflour and 50ml cold water in a small bowl to form a paste.
- Stir the cornflour in to the Tikka Masala sauce to thicken.
- Remove the Tikka Masala from the heat and add the natural yogurt, mint and coriander. Stir well.
- Spoon the steamed rice into bowls and top with the Tikka Masala.
