Tikka Masala Curry

Tikka Masala Curry

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Course Main Course
Cuisine Indian
Servings 4


  • 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


  • 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.


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.
Keyword curry, Kevin Dundon

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