Easy Lamb Tikka Masala

Ingredients

• 600 gram Boneless lamb ((About 21 oz) lamb leg, shoulder, sirloin, Cut into medium bite-size pieces)
• 1 tbsp Garlic paste
• 1/2 tbsp Ginger paste
• 1/2 tsp Turmeric powder
• 1 tsp Chilli powder
• 1 tsp Garam masala
• 3 tbsp Yoghurt
• 1 tsp Salt
• 3-4 Shallot onions (Or brown onions, finely chopped)
• 250 gram Tomato passata (( About 8.8 oz ) Or finely chopped tomatoes)
• 1 tbsp Garlic paste
• 1/2 tbsp Ginger paste
• 6 tbsp Double cream (Divided into half)
• 3 tbsp Ghee
• 2 tbsp Cooking oil (vegetable or neutral flavour oil)
• 1 1/2 tsp Salt
• 1 1/2 cup Water (Add warm water. ( add more water if needed ))
• Handful Coriander
• 1 tsp Chilli powder (Paprika powder)
• 1/2 tsp Turmeric
• 1 1/2 tsp Garam masala
• 1/2 tsp Cumin powder (Zeera or Jeera powder)
• 1/2 tsp Coriander powder (Ground coriander seeds)

Instructions

1. 1

   --- Lamb Marinade and Grill ---

2. 2

   Marinate the lamb pieces with turmeric, chilli powder, yoghurt, salt, garam masala, garlic paste, and ginger. Combine everything well, cover with cling flim and let it marinate for at least 1 hour. You can also leave it in the fridge overnight. If you have more time you can leave more hours or leave it in the fridge overnight.

3. 3

   Grill the marinated lamb over the gill, grill pan, skillet, or in the oven over medium high heat for 4-5 minutes or until charred on both sides. Remove from heat and set them aside.

4. 4

   --- Cook Tikka Masala Sauce ---

5. 5

   Heat oil and ghee in the heavy bottom pot to medium heat. Add onions and sautee for 1-2 minutes until translucent. Add ginger, garlic paste and continue stir until the onions are brown.

6. 6

   Next add the tomato passata and cook until the tomato change colour and oil separates. Add turmeric, chilli powder, garam masala, coriander powder and cumin powder. Stir it well for a few seconds.

7. 7

   Pour in water and 3tbsp double cream. Season with salt to taste and bring it to simmer.

8. 8

   Placed the grilled lamb back in the sauce, close the lid and cook with low-medium heat for one and half hours or until the meat is tender. Stir occasionally and add more warm water if needed.

9. 9

   Add the rest of cream and cook for another 1-2 minutes. Turn off the heat and stir in chopped coriander.

10. 10

    Serve with basmati rice, naan, or chapati.