Lamb Tikka Masala

Lamb Tikka Masala

Meat and Marinade:

  • 1 1/2 pounds lamb (stew meat, cut into bite-sized chunks)
  • 1 can (14 ounces) unsweetened coconut milk
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • 1/2 teaspoon coriander
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon nutmeg


  • 2 tablespoons olive oil
  • 1/2 sweet yellow onion, minced
  • 1 jalapeno pepper, minced (seeds discarded)
  • 3 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 teaspoons coriander
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cardamom
  • 28 ounces crushed tomatoes
  • 2/3 cup cream or whole milk
  • 2 tablespoons granulated sugar
  • fresh cilantro

Basmati Rice and Naan for serving

Place the lamb in a bowl; add the coconut milk, garlic, ginger and spices; cover and let marinate for several hours, or overnight.

In a Dutch oven, heat the olive oil over medium heat.  Add the onion and jalapeno and cook for several minutes until softened.  Add the garlic, tomato paste and spices and cook for two minutes, until fragrant.  Stir in the crushed tomatoes, cream and sugar; add the lamb, including the marinating liquid.  Cover and simmer for at least two hours, preferably longer, until the lamb is tender.

Serve over hot basmati rice with a little fresh cilantro.

Recipe from Curly Girl Kitchen, adapted from Chicken Tikka Masala by Cooking Recipe Central