Lamb Tikka Massala
Ingredients:
For the marinade:
- 1 kg of lamb boneless and cut into pieces
- 180 g of plain yogurt without sugar
- 1 teaspoon of cayenne pepper (or black pepper if you prefer as it is less spicy)
- 1 teaspoon of turmeric powder
- 1 teaspoon of garam massala
- 1 garlic clove, grated
- 1 teaspoon of grated ginger
- 2 tablespoons of ghee
- Half teaspoon of salt
- Skewers
For the sauce:
- 6 tomatoes cut into pieces
- 2 tablespoons of ghee
- 1 teaspoon of cumin seed
- 1 teaspoon of coriander powder
- 1 teaspoon of turmeric powder
- 1 tablespoon of garam massala
- 1 tablespoon of tomato paste
- 1 teaspoon of grated ginger
- 1 garlic clove, grated
- 2 onions minced
- 75 ml of water
- 200 ml of liquid cream
- Half bunch of chopped coriander
- Salt
Preparation:
The day before in a large bowl mix together all of the marinade ingredients, cover and let marinate at least 4 hours, me I have marinated for 24 hours. 30 minutes before cooking remove the bowl from the fridge and leave at room temperature. After 30 minutes heat your oven in grill mode at 220 °. While the oven is heating put the pieces of meat on the skewers spacing them a little. Once all the piece of meat are on the skewers let them cook for 20 minutes turning the skewers once halfway through cooking. Once the meat is cooked remove them from the skewers and set aside.
Heat a large pot over medium-high heat and add the ghee. Once the ghee starts to heat add the cumin seeds and fry. Add the chopped onions and cook until the onions begin to soften. Then add garam massala, turmeric, coriander powder, garlic and ginger and mix well. Add a little water and let reduce. Add some more water once the spices start to hang. Add tomato paste and chopped tomatoes, remaining water and salt, mix, cover and cook over medium heat for 10 minutes. Add the pieces of meat and mix, cover and simmer for 10 minutes over low heat. Pour the liquid cream and half of the chopped coriander, mix and cook for 2 minutes over low heat and it is ready.
Add the rest of chopped coriander and enjoy with saffron rice or faratas or even puris.