Description
A rich and aromatic Indian-inspired dish featuring charred lamb tikka simmered in a velvety tomato cream curry, served with warm buttery naan. Perfect for a cozy dinner with bold flavors.
Ingredients
Scale
- For the Lamb Tikka:
- 1 lb boneless leg of lamb, cut into 1-inch cubes
- 1/2 cup plain Greek yogurt
- 2 tablespoons lemon juice
- 1 tablespoon ginger-garlic paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/2 teaspoon Kashmiri red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1 tablespoon vegetable oil
- For the Velvety Tomato Cream Curry:
- 2 tablespoons butter
- 1 large onion, finely chopped
- 1 tablespoon ginger-garlic paste
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon turmeric
- 1 teaspoon Kashmiri red chili powder
- 1 (14 oz) can crushed tomatoes
- 1/2 cup heavy cream
- 1/2 cup water or chicken broth
- 1 teaspoon sugar
- Salt to taste
- 1/4 cup fresh cilantro, chopped
- For the Buttery Naan:
- 4 store-bought or homemade naan breads
- 2 tablespoons melted butter
- 1 clove garlic, minced (optional)
- Fresh cilantro for garnish
Instructions
- Marinate the lamb: In a bowl, mix yogurt, lemon juice, ginger-garlic paste, cumin, coriander, turmeric, chili powder, garam masala, and salt. Add lamb cubes, coat well, cover, and refrigerate for at least 2 hours or overnight.
- Char the lamb: Preheat a grill or broiler to high. Thread lamb onto skewers (if using). Cook for 8–10 minutes, turning occasionally, until charred on the outside but still juicy inside. Alternatively, sear in a hot skillet with oil. Set aside.
- Make the curry: In a large pan over medium heat, melt butter. Add onion and cook until golden, 8–10 minutes. Add ginger-garlic paste and cook 1 minute. Stir in cumin, coriander, turmeric, and chili powder; cook 30 seconds.
- Add crushed tomatoes, cream, water or broth, sugar, and salt. Bring to a simmer and cook 15 minutes, stirring occasionally, until thickened.
- Add the charred lamb to the curry, stir, and simmer 5 minutes to blend flavors. Adjust seasoning. Stir in cilantro.
- Prepare the naan: Brush naan with melted butter mixed with garlic (if using). Warm in a skillet or oven until lightly toasted.
- Serve the lamb tikka masala over steamed rice or with buttery naan. Garnish with extra cilantro.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 35 minutes
- Method: Main Course
- Cuisine: Indian
Nutrition
- Calories: 620
- Sugar: 10 g
- Fat: 38 g
- Carbohydrates: 28 g
- Protein: 42 g