Lamb Tikka Masala




00 min


00 min


1 cup/240 mL grass-fed organic plain yogurt or kefir

1 tablespoon finely grated fresh ginger

2 garlic cloves, minced

11/2 teaspoons ground coriander

11/2 teaspoons ground cumin

1 teaspoon fine sea salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground cardamom

1/2 teaspoon ground turmeric

1/8 teaspoon cayenne pepper

11/2 pounds/680 g grass-fed lamb stew meat or boneless leg of lamb, cut into 11/2-inch/4 cm pieces

2 tablespoons organic neutral-flavored oil, such as grape seed, plus more as needed

1 large yellow onion, cut into 1/4-inch/0.65 cm dice

2 garlic cloves, minced

1 teaspoon finely grated fresh ginger

41/2 teaspoons garam masala (see note)

11/2 teaspoons chili powder

1/2 teaspoon cayenne pepper

11/2 pounds/680 g tomatoes, peeled (optional), seeded, and cut into 1/4-inch/0.65 cm dice

Fine sea salt to taste

2/3 cup/160 mL grass-fed organic plain yogurt or kefir, at room temperature

Cilantro sprigs, for garnish


  1. To make the lamb: In a medium bowl, combine the yogurt, ginger, garlic, coriander, cumin, salt, pepper, cardamom, turmeric, and cayenne. Transfer to a large resealable plastic bag and add the lamb, tossing to coat. Close the bag, squeezing out as much air as possible, and chill in the refrigerator for 4 to 8 hours.

  2. Thread the lamb onto skewers, shaking off any excess marinade (discard the marinade).

  3. Preheat a grill to high heat and lightly oil the grate; or preheat the broiler, lightly oil a rimmed baking sheet, and position a rack about 5 inches/13 cm from the heating element. Arrange the skewers on the grill or the baking sheet and grill or broil until just cooked through and browned in spots, 6 to 8 minutes per side. Set aside and let rest, covered loosely with foil.

  4. To make the sauce: In a large skillet over medium heat, heat the oil. Add the onion, garlic, and ginger and cook, stirring occasionally, until the onion is tender and lightly browned, about 8 minutes. Add the garam masala, chili powder, and cayenne and cook, stirring, for 1 minute. Add the tomatoes and lamb, sliding the lamb off the skewers and into the skillet. Cook, stirring frequently, until the tomatoes release some of their juices, 1 to 2 minutes. Bring to a boil and lower the heat to a simmer. Cover partially and cook, stirring occasionally, until the tomatoes become saucelike, about 10 minutes.

  5. Stir in the yogurt and salt and pepper to taste. Serve hot, garnished with cilantro sprigs.

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