Lamb Kebab Tikka MasalA

Lamb cut: Mince

Click here for the downloadable recipe.


INGREDIENTS

1kg lamb/mutton mince

6 green chillies

5 cloves garlic

2 small grated onions

4 slices crustless bread (soak in water & squeeze out)

A hand full of fried onions

1 tsp chilli powder

1/4 tsp turmeric

1 small bunch coriander or more if preferred. Mix the mince with the above ingredients and process in batches

1/2 cinnamon stick

5 whole cloves

1 tsp fenugreek (optional)

4 green cardamom pods

1/2 tsps smoked paprika

8 tblsps unsalted butter

2 tsps peeled and grated fresh ginger

2 medium garlic cloves, finely chopped

1 1/2 teaspoons salt

7 tblsps tomato paste

1 tsp sugar

1/2 cup water

1 cup heavy cream

METHOD

  1. Combine cinnamon, cloves, fenugreek, cardamom in a small pan & roast or toast in the microwave.

  2. Grind till fine and add in smoked paprika.

  3. Melt the butter in a pot over medium heat. When it starts to bubble, add ground spices & cook for 1 minute.

  4. Add the ginger, garlic, salt and cook until the butter foams again. Reduce heat to low & add the tomato paste and stir in.

  5. Add 1 tsp sugar. Add the water in 2 additions, whisk in. Simmer until the mixture is red in colour.

  6. Mix in the cream & simmer until shiny and the volume of the sauce has reduced by a 1/4.

  7. Remove from heat & set aside. Adjust salt if needed. Shape mince into rounds and microwave for 1 minute until partially cooked.

  8. Place into your sauce and mix to cover well with sauce. Serve with basmati rice, salad and paaper.


THE STORY:

This rich and creamy flavoursome tikka masala is made with lamb kebabs lathered in a yoghurt masala sauce. It's a hearty, flavoursome curry that is so easy to make. Some claim tikka masala to be a dish of British origin and others of South East Asia but regardless of its disputed origins, this recipe is innovative, more’ish and best enjoyed with fluffy white rice or garlic naan.