Lamb Tikka Masala
Savour the rich, aromatic taste of this easy Lamb Tikka Masala - a true fakeaway favourite! Tender lamb is simmered in a creamy, spiced tomato sauce layered with warm, fragrant spices. In just 5 steps, enjoy all the comfort and aroma of your favourite Indian takeaway and do curry night your way. Serve with fluffy rice, warm naan and poppadoms for the ultimate at-home feast.
prep time
10 mins
cook time
1 hour
serves
4 people
Ingredients
- 4 lean boneless lamb leg steaks (600g), trimmed of fat, cut into 3cm cubes
- 2 teaspoons rapeseed or vegetable oil
- 2 medium onions, peeled and finely diced
- 1 x 180-200g jar Tikka or Tikka Masala curry paste
- 1 x 400g can chopped tomatoes
- 80-100g baby spinach leaves, rinsed
- 3 tablespoons double cream
- Large handful freshly chopped coriander
To serve:
- Cooked basmati rice
- Naan breads
- Poppadoms
- Selection of prepared pickles and chutneys
Method
- Heat the oil in a large flameproof casserole dish (with a lid) over moderate heat until hot.
- Add the onions, reduce the heat and cook for 8-10 minutes, stirring occasionally until the onions are caramelised and golden.
- Add the lamb and tikka paste, stir together gently until the lamb is coated in the paste and cook for 4-5 minutes, stirring occasionally. Add the chopped tomatoes, season if required, reduce the heat, cover and simmer for 50 minutes to 1 hour. From time to time give the curry a stir.
- Remove from the pan from the heat, add the spinach, cover and leave the spinach to wilt for a few minutes.
- Add the cream and coriander, stir gently and serve with sides of your choice.
