'Crowd-pleaser’ lamb tikka masala recipe only takes 20 minutes to prepare
National Curry Week is kicking off this week from October 7 to 13 which can mean only one thing - it is time to get cooking.
With National Curry Week kicking off from October 7-13, it’s the perfect time to celebrate all things curry. And whilst many of us might be tempted to order a takeaway, you can't beat a healthier and more affordable version of the classic dish at home.
Even better, the lamb offers a unique flavour making it the perfect addition to any curry night.
If you’re looking for a guaranteed crowd-pleaser, cook up a lamb tikka masala, a more moderately spiced curry but one that certainly still has a kick.
The dish comes from Eat Welsh Lamb and Welsh Beef and serves four people, great for sharing with your loved ones.
According to the recipe, it only takes 20 minutes to prepare and a cooking time of one hour and 30 minutes.
How to make a lamb tikka masala recipe:
Ingredients:
600g PGI Welsh Lamb, trimmed and diced (suitable cuts – shoulder, neck fillets, leg or chump)
Oil for frying
Two onions, roughly chopped
Two cloves garlic, crushed
2cm root ginger, grated
Two tbsp garam masala
One tbsp mild chilli powder
Seasoning
300g tin of tomatoes
Three tbsp tomato puree
75g block creamed coconut
150ml vegetable stock
½ tsp sugar
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Method:
To make the sauce, pour the oil into a saucepan and over medium heat fry the onions, garlic and ginger until lightly browned.
Add the spices and seasoning and fry for a few minutes. Next, add the rest of the ingredients and cook for five minutes, until starting to boil.
If you want a smooth tikka masala sauce – carefully pour the sauce into a blender and blitz for a few minutes. Return to the pan.
In a separate frying pan fry the diced lamb for a few minutes until browned and then add to the sauce.
Cover and cook until the meat is tender. Time will depend on which cut you’ve used: allow 45 minutes to one hour if leg/chump/neck is used and approximately one and a half hours if shoulder is used.
Finally, serve sprinkled with chopped coriander and basmati rice or naan bread.
