Tikka Masala Curry
Ingredients
- 800 g lamb neck or shoulder – diced
- 3 tbsp oil or ghee
- 4 onions sliced
- 4 cloves garlic chopped
- 3 cm ginger fresh grated or finely chopped
- 4 tbsp. tikka masala Paste we used Patak brand
- 2 tins tomato diced 800 ml
- 150 ml water only if needed during cooking
- 150 ml cream or coconut milk
- 4 tbsp fresh coriander chopped
- 1 lime quartered
Instructions
- In a saucepan, over medium heat, drizzle some oil. Add the onions, garlic and ginger and sauté for 5-8 minutes until the onions are caramelised.
- Remove the onions and add the lamb pieces. Colour the pieces for a few minutes until caramelised all around.
- Add the onion mixture back into the pan and add the spice paste , tinned tomato. Stir and reduce the heat to very low.
- Cover and simmer for 35-45 minutes until the lamb pieces are cooked fully.
- Stir from time to time to ensure the mixture doesn’t stick to the bottom of the pan. If the liquid is reduced too quickly top-up with a little of water to bring back to a curry texture.
- once nearly ready to serve, drizzle the cream over and stir to bring back to simmer. Check the seasoning and keep warm until needed.
- Serve warm with some rice, a sprinkle coriander, and fresh lime.
Notes
To have extra flavours, marinate in a bowl, the lamb in 125g natural yogurt and 3 tbsp of tika paste overnight. We didn’t do it on today’s recipe, but it will bring extra flavours.
