Lamb Tikka Masala

Name: Lamb Tikka Masala
Prep time: 75 min
Total time: 105 min
Yield: 6
Cuisine: Indian
Ingredients: 2 tbsp Cardamom Seeds (2 tablespoons cardamom seeds); 2 tbsp Coriander Seed (2 tablespoons coriander seeds); 1 tbsp Cumin Seeds (1 tablespoon cumin seeds); 1 tbsp Brown Mustard Seed (1 tablespoon brown mustard seeds); 2 tbsp Black Peppercorns (2 tablespoons black peppercorns); 20 cloves Cloves (20 cloves); 1 piece Dried Arbol Chili (1 dried arbol chile stemmed, seeded, and crumbled); 1 piece Cinnamon Stick (1 (2 1/2-inch) cinnamon stick, broken in half); 1 tsp Nutmeg (1 teaspoon freshly grated nutmeg); 2 tbsp Garam Masala (2 tablespoons garam masala, divided); 2 tsp Kosher Salt (2 teaspoons kosher salt, divided); ½ tsp Cumin Powder (1/2 teaspoon toasted, ground cumin); ½ tsp Black Pepper (1/2 teaspoon freshly ground black pepper); 1 ½ lb Lamb Leg Sirloin (1 1/2 pounds lamb leg sirloin, trimmed and cut into 1-inch cubes); 1 cup Plain Whole Milk Yogurt (1 cup plain whole milk yogurt); ¼ cup Vegetable Oil (1/4 cup vegetable oil); 1 piece Yellow Onion (1 large onion, chopped); 4 cloves Garlic (4 cloves garlic, minced); 1 tbsp Ginger (1 tablespoon grated fresh ginger); 1 piece Serrano Pepper (1 medium serrano chile, seeded and minced); 1 can Tomato (1 (28-ounce) can diced tomatoes); 1 cup Coconut Milk (1 cup coconut milk); 0 pieces Mint (Fresh mint or cilantro leaves)

Lamb Tikka Masala - Mains (Indian)

105 minIndian

Servings6

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Gluten Free
Egg Free

Ingredients

For 6 servings

Cardamom Seeds2 tbsp · 2 tablespoons cardamom seeds
Coriander Seed2 tbsp · 2 tablespoons coriander seeds
Cumin Seeds1 tbsp · 1 tablespoon cumin seeds
Brown Mustard Seed1 tbsp · 1 tablespoon brown mustard seeds
Black Peppercorns2 tbsp · 2 tablespoons black peppercorns
Cloves20 cloves · 20 cloves
Dried Arbol Chili1 piece · 1 dried arbol chile stemmed, seeded, and crumbled
Cinnamon Stick1 piece · 1 (2 1/2-inch) cinnamon stick, broken in half
Nutmeg1 tsp · 1 teaspoon freshly grated nutmeg
Garam Masala2 tbsp · 2 tablespoons garam masala, divided
Kosher Salt2 tsp · 2 teaspoons kosher salt, divided
Cumin Powder½ tsp · 1/2 teaspoon toasted, ground cumin
Black Pepper½ tsp · 1/2 teaspoon freshly ground black pepper
Lamb Leg Sirloin1 ½ lb · 1 1/2 pounds lamb leg sirloin, trimmed and cut into 1-inch cubes
Plain Whole Milk Yogurt1 cup · 1 cup plain whole milk yogurt
Vegetable Oil¼ cup · 1/4 cup vegetable oil
Yellow Onion1 piece · 1 large onion, chopped
Garlic4 cloves · 4 cloves garlic, minced
Ginger1 tbsp · 1 tablespoon grated fresh ginger
Serrano Pepper1 piece · 1 medium serrano chile, seeded and minced
Tomato1 can · 1 (28-ounce) can diced tomatoes
Coconut Milk1 cup · 1 cup coconut milk
Mint0 pieces · Fresh mint or cilantro leaves

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Steps

1Garam Masala
2Combine 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, 3 to 4 minutes. Remove the mixture to a plate and spread out to cool for 5 minutes.
3Once 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.
4Lamb Tikka Masala
5Combine 1 tablespoon of the garam masala, 1 teaspoon of the salt, the cumin, coriander, and pepper in a 1-gallon resealable bag. Seal and shake the bag to combine. Add the lamb and shake to coat. Add the yogurt to the bag, seal, and squish to coat. Refrigerate the bag in a leak-proof container for at least 30 minutes or up to 1 hour.
6Spritz 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.
7When 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.
8Meanwhile, heat the vegetable oil in a 12-inch straight-sided saute pan over medium-high heat until it shimmers and almost begins to smoke. Add the onion and remaining teaspoon of salt, and cook, stirring occasionally, until the onion is browned around the edges, 11 to 12 minutes. 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. Sprinkle with the remaining tablespoon of garam masala and stir several times to coat.
9Add the tomatoes and cook, stirring occasionally, until they have reduced slightly and deepened in color, 15 to 20 minutes.
10Remove 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. Remove the lamb from the skewers. Add the lamb and coconut milk to the tomato mixture and stir to combine and heat through. Transfer to a serving bowl, garnish with mint or cilantro, and serve over basmati rice.