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Lamb Tikka Masala

  • Serves 4
  • 20 mins
Lamb Tikka Masala

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 spoon (1 tsp) oil

1.5 x 15ml spoon (1½ tbs) tikka curry powder

1 x 5 ml spoon (1 tsp) ground coriander

1 x 5 ml spoon (1 tsp) ground cumin

1 x 2.5 ml spoon (½ tsp) chilli powder

1 x 2.5 ml spoon (½ tsp) tumeric

1 x 400g can chopped tomatoes

200ml boiling water

1 x lamb stock cube

1 x 15 ml spoon (1 tbs) cornflour

50ml cold water

2 x 15 ml spoon (2 tbs) natural low fat yogurt

To serve

300g basmati rice

500ml water

Equipment

Weighing scales, chopping boards, knives, peeler, garlic crusher, measuring spoons, measuring jug, fork, kettle, can opener, large saucepans, wooden spoons, small mixing bowl, spoon, bowls.

Method

  1. 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.
  1. Heat the oil in a large saucepan.
  2. Add the onion and fry for 3 minutes until soft.
  3. Stir in the pepper slices and fry for 3 minutes.
  4. Add the curry powder, ground coriander, cumin, chilli powder, turmeric, garlic and ginger and stir well.
  5. Make up the lamb stock with boiling water.
  6. Add the chopped tomatoes and lamb stock to the saucepan and stir well.
  7. Bring to the boil, reduce the heat and allow to simmer for 15 minutes, stirring occasionally.
  8. While the Tikka Masala is cooking, cook the rice.
  9. Bring 500 ml of water to the boil, add the rice, stir once and put the lid on.
  10. Reduce the temperature and leave to simmer for 15 minutes.
  11. Remove the saucepan from the heat but don’t remove the lid or stir the rice. Leave to steam for 5 minutes.
  12. Finely slice the lamb on a separate clean chopping board (ideally red). Remember to wash your hands thoroughly after handling raw meat.
  13. Add the lamb to the Tikka Masala sauce and stir well.
  14. Cook the lamb in the sauce for 5 minutes until thoroughly cooked.
  15. Mix the cornflour and 50ml cold water in a small bowl to form a paste.
  16. Stir the cornflour in to the Tikka Masala sauce to thicken.
  17. Remove the Tikka Masala from the heat and add the natural yogurt, mint and coriander. Stir well.
  18. Spoon the steamed rice into bowls and top with the Tikka Masala.

 

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