Lamb Tikka Masala

Name: Lamb Tikka Masala
Prep time: 1 h 15 min
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6
Cuisine: Indian, Asian
Ingredients: 1 teaspoons freshly ground black pepper; 2 Tbsps black peppercorns; 1 Tbsp brown mustard seeds; 794 grams diced tomatoes; 2 1/2-inch) cinnamon stick, broken in 1/2; 237 milliliters coconut milk; 2 Tbsps coriander seeds; 1 Tbsp cumin seeds; 1 dried arbol chile stemmed, seeded and crumbled; 1 leave Fresh mint or cilantro; 1 Tbsp grated fresh ginger; 4 cloves garlic, minced; 1 teaspoons toasted, ground coriander; 1 teaspoons toasted, ground cumin; 2 teaspoons kosher salt, divided; 680 grams lamb leg sirloin, trimmed and cut into 1-inch cubes; 1 teaspoon freshly grated nutmeg; 1 large onion, chopped; 2 Tbsps cardamom seeds; 1 medium serrano chile, seeded and minced; 237 milliliters plain whole milk yogurt; 59 milliliters vegetable oil

The recipe Lamb Tikka Masala could satisfy your Indian craving in about 1 hour and 15 minutes. This gluten free recipe serves 6. One portion of this dish contains roughly 23g of protein, 25g of fat, and a total of 387 calories. If you have serrano chile, coriander seeds, brown mustard seeds, and a few other ingredients on hand, you can make it. To use up the seeds you could follow this main course with the Cook the Book: Chocolate Mousse with Cardamom Seeds as a dessert. A couple people really liked this main course.

Instructions

Watch how to make this recipe.

Special Equipment: Chimney starter, newspaper, vegetable oil, 4 pounds natural lump charcoal, and metal skewers

Ingredients you will need

Vegetable Oil

Equipment you will use

Metal Skewers

Combine 1 tablespoon of the garam masala, 1 teaspoon of the salt, cumin, coriander, and pepper in a 1-gallon resealable bag. Seal and shake the bag to combine.

Ingredients you will need

Garam Masala

Coriander

Pepper

Cumin

Shake

Salt

Add the lamb and shake to coat.

Ingredients you will need

Shake

Lamb

Add the yogurt to the bag, seal and squish to coat. Refrigerate the bag in a leak proof container for 30 minutes and up to 1 hour.

Ingredients you will need

Yogurt

Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter. Fill the chimney with half of the charcoal and light the newspaper.

Ingredients you will need

Vegetable Oil

When the charcoal is lightly covered with gray ash, carefully pour it onto the bottom grate of a kettle grill and spread evenly. Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal. Set the second grate in the kettle and cover until ready to cook.

Ingredients you will need

Spread

Equipment you will use

Grill

Meanwhile, heat the vegetable oil in a 12-inch straight sided saute pan over medium-high, until it shimmers and almost begins to smoke.

Ingredients you will need

Vegetable Oil

Equipment you will use

Frying Pan

Add the onion and remaining teaspoon of salt, and cook until the onion is browned around the edges, 11 to 12 minutes, stirring occasionally. Reduce the heat to medium-low and add the garlic, ginger and chile. Cook, stirring constantly, until the onions have softened and browned completely, approximately 7 minutes.

Ingredients you will need

Garlic

Ginger

Onion

Chili Pepper

Salt

Sprinkle with the remaining tablespoon of garam masala and stir several times to coat.

Ingredients you will need

Garam Masala

Add the tomatoes and cook, stirring occasionally, until they have reduced slightly and deepened in color, 15 to 20 minutes.

Ingredients you will need

Tomato

Remove the lamb from the yogurt mixture, leaving as much yogurt on the meat as possible. Thread the pieces of lamb, 1/4-inch apart, onto the skewers. Grill until the yogurt has slightly charred or blackened, about 2 minutes on each side.

Ingredients you will need

Yogurt

Lamb

Meat

Equipment you will use

Skewers

Grill

Remove the lamb from the skewers.

Ingredients you will need

Lamb

Equipment you will use

Skewers

Add the lamb and coconut milk to the tomato mixture and stir to combine and heat through.

Ingredients you will need

Coconut Milk

Tomato

Lamb

Transfer to a serving bowl, garnish with mint or cilantro and serve over basmati rice.

Ingredients you will need

Basmati Rice

Cilantro

Mint

Equipment you will use

Bowl

Combine all of the seeds, peppercorns, cloves, chile, and cinnamon in an 8-inch cast iron skillet over medium-high heat. Cook, moving the pan constantly, until you smell the cumin toasting, approximately 3 to 4 minutes.

Ingredients you will need

Peppercorns

Cinnamon

Clove

Chili Pepper

Cumin

Seeds

Equipment you will use

Frying Pan

Remove the mixture to a plate and spread out to cool for 5 minutes.

Ingredients you will need

Spread

Once cool, add the toasted mixture and nutmeg into a spice grinder. Process until a fine powder is formed, approximately 1 minute. Use immediately or store in an airtight container for up to 1 month.

Ingredients you will need

Nutmeg

Equipment

Recommended wine: Gruener Veltliner, Riesling, Sparkling Rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Cadre Band of Stones Gruner Veltliner. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 22 dollars per bottle.

Cadre Band of Stones Gruner Veltliner

Aromatically, this wine leads with a salty citrus edge with earth tones that have exotic hints of North African spices. From there is a depth of jasmine and beautiful citrus driven tropical fruit, reminiscent of squeezing a lime wedge over the fruit of a half-cut Papaya. You can’t hide the ever so present ripe grapefruit component that we often refer to as Squirt…the infamous grapefruit soda. This is a super interesting wine. It has a harmonious balance of ripeness but a ton of verve and energy on the palate. A base of salty citrus, ginger and white pepper mingle with grapefruit that all lead to a savory zesty finish drenched in minerality. This wine touches both sides of the Grüner spectrum, bright, fresh and vibrant along with texture and a fullness that showcases what makes Edna Valley white wines unique.