Spicy Lamb Tikka Masala
80% authentic · Indian Fusion
A creative twist on the classic, substituting lamb for chicken and incorporating a bolder spice profile with additional chili for a fiery kick.
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Ingredients
- Lamb shoulder or leg1.5 lbs
- Full-fat plain yogurt1 cup
- Ginger2 inches
- Garlic4 cloves
- Lemon juice2 tbsp
- Garam masala2 tsp
- Turmeric powder1 tsp
- Cumin powder1 tsp
- Coriander powder1 tsp
- Kashmiri red chili powder1.5 tsp
- Cayenne pepper0.5 tsp
- Saltto taste
- Black pepperto taste
- Ghee or vegetable oil3 tbsp
- Onion1 large
- Tomatoes, crushed or pureed28 oz can
- Heavy cream0.5 cup
- Dried red chilies, crushed1 tsp
- Fresh mintfor garnish
Steps
- 1
Trim excess fat from lamb and cut into 1-inch cubes. In a bowl, combine yogurt, grated ginger, minced garlic, lemon juice, garam masala, turmeric, cumin, coriander, Kashmiri chili powder, cayenne, salt, and pepper. Add lamb, toss to coat, and marinate for at least 2 hours (or overnight in the refrigerator).
- 2
Preheat broiler or grill to high. Thread lamb onto skewers or place on a baking sheet lined with foil. Broil or grill for 10-12 minutes per side, until cooked to your desired doneness and slightly charred. Lamb can be slightly pink inside for optimal tenderness.
- 3
Heat ghee or oil in a large skillet or pot over medium heat. Add chopped onion and sauté until softened and lightly browned, about 8-10 minutes.
- 4
Stir in the crushed tomatoes, garam masala, turmeric, cumin, coriander, Kashmiri chili powder, cayenne, salt, and pepper. Cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
- 5
Add the cooked lamb tikka to the sauce. Stir in the heavy cream and crushed dried red chilies. Simmer gently for 15-20 minutes, allowing flavors to meld and lamb to become tender. Adjust seasoning if needed.
- 6
Garnish with fresh mint and serve hot.
