Lamb Tikka Masala

Lamb Tikka Masala
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

1
Watch how to make this recipe.
2
Special Equipment: Chimney starter, newspaper, vegetable oil, 4 pounds natural lump charcoal, and metal skewers
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Vegetable OilVegetable Oil
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Metal SkewersMetal Skewers
3
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.
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Garam MasalaGaram Masala
CorianderCoriander
PepperPepper
CuminCumin
ShakeShake
SaltSalt
4
Add the lamb and shake to coat.
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ShakeShake
LambLamb
5
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.
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YogurtYogurt
6
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.
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Vegetable OilVegetable Oil
7
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.
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SpreadSpread
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GrillGrill
8
Meanwhile, heat the vegetable oil in a 12-inch straight sided saute pan over medium-high, until it shimmers and almost begins to smoke.
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Vegetable OilVegetable Oil
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Frying PanFrying Pan
9
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.
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GarlicGarlic
GingerGinger
OnionOnion
Chili PepperChili Pepper
SaltSalt
10
Sprinkle with the remaining tablespoon of garam masala and stir several times to coat.
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Garam MasalaGaram Masala
11
Add the tomatoes and cook, stirring occasionally, until they have reduced slightly and deepened in color, 15 to 20 minutes.
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TomatoTomato
12
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.
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YogurtYogurt
LambLamb
MeatMeat
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SkewersSkewers
GrillGrill
13
Remove the lamb from the skewers.
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LambLamb
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SkewersSkewers
14
Add the lamb and coconut milk to the tomato mixture and stir to combine and heat through.
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Coconut MilkCoconut Milk
TomatoTomato
LambLamb
15
Transfer to a serving bowl, garnish with mint or cilantro and serve over basmati rice.
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Basmati RiceBasmati Rice
CilantroCilantro
MintMint
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BowlBowl
16
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.
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PeppercornsPeppercorns
CinnamonCinnamon
CloveClove
Chili PepperChili Pepper
CuminCumin
SeedsSeeds
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Frying PanFrying Pan
17
Remove the mixture to a plate and spread out to cool for 5 minutes.
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SpreadSpread
18
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.
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NutmegNutmeg

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
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.
DifficultyExpert
Ready In1 h, 15 m.
Servings6
Health Score23
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