Easy Recipe lamb tikka masala
Lamb Tikka Masala, like its more famous cousin Chicken Tikka Masala, has an interesting and somewhat debated history. Here are some key points about its origins
lamb tikka masala history
Fusion Cuisine Tikka masala dishes are often considered a fusion of Indian and British culinary traditions. The dish typically involves marinated meat (in this case lamb) cooked in a tandoor and then served in a creamy spiced tomato sauce.
British Influence The most popular theory suggests that Chicken Tikka Masala was invented in the 1970s by a Bangladeshi chef in Glasgow Scotland. The story goes that a customer complained about the dryness of his chicken tikka prompting the chef to add a tomato-cream sauce to the dish.
Indian Roots Some believe that the dish has roots in India, particularly in the Punjab region, where similar dishes using leftover grilled meat simmered in a rich sauce were common.
Cultural Significance
National Dish Chicken Tikka Masala has become so popular in the UK that it is often referred to as a national dish, symbolizing the multicultural nature of British society
Adaptations While the original version might have used chicken variations like Lamb Tikka Masala have emerged showcasing the versatility and adaptability of the recipe.
- 1 kg Lamb (1 kg boneless lamb leg or shoulder, cut into bite-sized pieces.)
- 1 cup Greek yogurt
- 2 tablespoon ginger-garlic paste
- tablespoons red chili powder
- 1 tablespoons garam masala
- 1 tablespoons ground cumin
- 1 tablespoons ground coriander
- 1 tablespoons turmeric powder
- 1 tablespoons lemon juice
- Salt to taste
- 3 tablespoons ghee or clarified butter
- 2 large onions, finely chopped
- 4 large tomatoes, pureed
- 1 tablespoons tomato paste
- 1 cup heavy cream or coconut cream
- 1 tablespoons ground fenugreek (kasuri methi)
- 1 tablespoons garam masala
- 1 tablespoons paprika
- 1 tablespoons sugar (optional)
- Salt to taste
- Fresh cilantro for garnish
- Marinate the Lamb
Prepare the Marinade - In a large bowl, mix Greek yogurt, ginger-garlic paste, red chili powder, garam masala, cumin, coriander, turmeric, lemon juice, and salt.
Marinate - Add the lamb pieces to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 4 hours, preferably overnight for deeper flavor penetration.
- Grill the Lamb
Preheat the Grill- Preheat your grill or oven to high heat (about 220°C or 425°F).
Skewer the Lamb- Thread the marinated lamb pieces onto skewers.
Grill - Grill the lamb skewers for about 10-15 minutes, turning occasionally, until they are charred and cooked through. Alternatively you can use a grill pan or broil them in the oven.
- Prepare the Curry Sauce
Sauté Onions- In a large pan, heat ghee over medium heat. Add finely chopped onions and sauté until golden brown.
Add Tomatoes- Stir in the tomato puree and tomato paste. Cook until the mixture thickens and the oil starts to separate from the sauce.
Spice it Up- Add ground fenugreek, garam masala, paprika, and salt. Cook for a few minutes to let the spices bloom.
Creamy Finish- Reduce the heat and stir in the heavy cream or coconut cream. Simmer for a few minutes until the sauce is rich and creamy. Adjust seasoning with sugar if needed.
- Combine and Serve
Mix- Add the grilled lamb pieces to the curry sauce. Simmer for another 5-10 minutes to allow the flavors to meld.
Garnish- Sprinkle with fresh cilantro before serving.
Servings 4
- Amount Per Serving
- Calories 568kcal
- % Daily Value *
- Total Fat 45g70%
- Saturated Fat 24g120%
- Trans Fat 0.9g
- Cholesterol 166mg56%
- Sodium 2798mg117%
- Total Carbohydrate 14g5%
- Dietary Fiber 2.8g12%
- Sugars 8.5g
- Protein 29g58%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Cooking Tips
Marination Time- For the best flavor, marinate the lamb for at least 4 hours but overnight is ideal.
Grilling- Ensure your grill or oven is preheated to a high temperature to achieve a nice char on the lamb pieces.
Creaminess- Adjust the amount of cream or coconut milk to your preference. More cream will result in a richer sauce while less will make it lighter.
Spice Level- You can control the heat by adjusting the amount of chili powder and garam masala. Adding more cream can also help balance the spiciness.