Tikka Masala de cordero

Ingredientes

• 30 ml (1 tbsp) ghee
• 800 g (2lbs) lamb shoulder, cubed
• 30 ml (2 tbsp) ground turmeric
• 500 ml (2 cups) curry base sauce
• 30 ml (2 tbsp) vegetable oil
• 3 garlic cloves, peeled and crushed
• 2.5cm (1in) fresh ginger, peeled and finely diced
• 5 ml (1 tsp) dried onion powder
• 5 ml (1 tsp) ground cumin
• 5 ml (1 tsp) ground coriander
• 5 ml (1 tsp) paprika
• 10 ml (2 tsp) curry powder
• 5 ml (1 tsp) dried fenugreek leaves
• 90 ml (6 tbsp) tomato paste
• 60 ml (4 tbsp) ground almonds
• 15 ml (1 tbsp) brown sugar
• 5 ml (1 tsp) garam masala
• 250 ml (1 cup) single cream
• 90 ml (6 tbsp) cilantro, washed and finely chopped

Preparación

1. 1

   Heat the ghee in a large ovenproof casserole.

2. 2

   Cover the lamb with turmeric and brown on all sides in the casserole.

3. 3

   Pour in the curry base sauce, stir and cover with a lid.

4. 4

   Simmer on a low heat until the meat is cooked and tender. In this case, it took about 90 minutes. Set aside.

5. 5

   Heat the oil in a large frying pan.

6. 6

   Fry the garlic and ginger at a low heat for 1 minute.

7. 7

   Pour the cooked lamb and its sauce into the pan and stir.

8. 8

   Add the onion powder, cumin, coriander, paprika, curry powder, fenugreek, tomato paste, ground almonds and brown sugar to the lamb. Stir and let the curry simmer slowly for 10 minutes.

9. 9

   Pour in the cream and garam masala. Stir well and let it simmer for another 5 minutes.

10. 10

    Garnish with cilantro and serve with rice, naan and your favourite Indian side dishes.