Lamb Tikka Masala
Serves: 2
Jonathan Flatley
1 January 1970
Based on User reviews:
47
Spice
43
Sweetness
40
Sourness
46
mins
Prep time (avg)
5.9
Difficulty
Ingredients:
2 tsps
Kosher Salt (divided)1 tsp
Ground Cumin (toasted,)1 cup
Vegetable Oil1 large
Onion (chopped)4 cloves
Garlic (minced)1 tbsp
Ginger (grated fresh)1 cup
Coconut Milk2 tbsps
Cardamom Seed2 tbsps
Coriander Seed1 tbsp
Cumin Seed1 tbsp
Brown Mustard Seed2 tbsps
Black Peppercorn1 tsp
Nutmeg (freshly grated)Directions:
1
Watch how to make this recipe
2
Special Equipment: Chimney starter, newspaper, vegetable oil, 4 pounds natural lump charcoal, and metal skewers Combine 1 tablespoon of the garam masala, 1 teaspoon of the salt, cumin, coriander, and pepper in a 1-gallon resealable bag
3
Seal and shake the bag to combine
4
Add the lamb and shake to coat
5
Add the yogurt to the bag, seal and squish to coat
6
Refrigerate the bag in a leak proof container for 30 minutes and up to 1 hour
7
Spritz 4 to 5 pieces of newspaper with vegetable oil and put in the bottom of a charcoal chimney starter
8
Fill the chimney with half of the charcoal and light the newspaper
9
When the charcoal is lightly covered with gray ash, carefully pour it onto the bottom grate of a kettle grill and spread evenly
10
Top with the remaining unlit charcoal, spreading evenly so as not to suffocate the lit charcoal
11
Set the second grate in the kettle and cover until ready to cook
12
Meanwhile, heat the vegetable oil in a 12-inch straight sided saute pan over medium-high, until it shimmers and almost begins to smoke
13
Add the onion and remaining teaspoon of salt, and cook until the onion is browned around the edges, 11 to 12 minutes, stirring occasionally
14
Reduce the heat to medium-low and add the garlic, ginger and chile
15
Cook, stirring constantly, until the onions have softened and browned completely, approximately 7 minutes
16
Sprinkle with the remaining tablespoon of garam masala and stir several times to coat
17
Add the tomatoes and cook, stirring occasionally, until they have reduced slightly and deepened in color, 15 to 20 minutes
18
Remove the lamb from the yogurt mixture, leaving as much yogurt on the meat as possible
19
Thread the pieces of lamb, 1/4-inch apart, onto the skewers
20
Grill until the yogurt has slightly charred or blackened, about 2 minutes on each side
21
Remove the lamb from the skewers
22
Add the lamb and coconut milk to the tomato mixture and stir to combine and heat through
23
Transfer to a serving bowl, garnish with mint or cilantro and serve over basmati rice
24
Combine all of the seeds, peppercorns, cloves, chile, and cinnamon in an 8-inch cast iron skillet over medium-high heat
25
Cook, moving the pan constantly, until you smell the cumin toasting, approximately 3 to 4 minutes
26
Remove the mixture to a plate and spread out to cool for 5 minutes
27
Once cool, add the toasted mixture and nutmeg into a spice grinder
28
Process until a fine powder is formed, approximately 1 minute
29
Use immediately or store in an airtight container for up to 1 month