This rich and creamy flavoursome tikka masala is made with lamb kebabs lathered in a yoghurt masala sauce.
It is a hearty, flavoursome curry that is so easy to make. Some claim tikka masala to be a dish of British origin and others of South East Asia.
Regardless of its disputed origins the recipe is innovative, “marvellously moreish” and best enjoyed with fluffy white rice or garlic naan.
Ingredients
For the mince balls
1 kg lamb mince – or mutton mince
6 green chillies
5 garlic cloves
2 small onion – grated
4 slices of bread – crusts removed, soak in water and squeeze out
1 handful fried onions
2½ tsp cumin seeds – crushed
3 tsp ground coriander
2 tsp salt
1 tsp chilli powder
¼ tsp ground turmeric
1 handful fresh coriander – or more, if preferred
For the spice mix
½ cinnamon stick
5 whole cloves
1 tsp fenugreek seeds
4 cardamom pods
½ tsp smoked paprika
For the sauce
8 tbsp butter
2 tsp fresh ginger – grated
2 garlic cloves – finely chopped
1½ teaspoons salt
7 tbsp tomato paste
1 tsp sugar
½ cup water
1 cup creamMethod:
Mix the mince with the above ingredients and set aside.
For the sauce
Spice mix: combine cinnamon, cloves, fenugreek, cardamom in a small pan and roast or toast in the microwave. Grind until fine and add in smoked paprika.
Melt the butter in a pot over medium heat. When it starts to bubble add ground spices and cook for 1 minute.
Add the ginger, garlic, salt and cook until the butter foams again. Reduce heat to low and add the tomato paste and stir in.
Add 1 teaspoon of sugar. Add the water in 2 additions, whisk in. Simmer until the mixture is red in colour.
Mix in the cream and simmer until shiny and the volume of the sauce has reduced by a ¼. Remove from heat and set aside. Adjust salt if needed.
Shape mince into rounds and microwave for 1 minute until partially cooked. Place into your sauce and mix to cover well with sauce. Serve with basmati rice, salad and paaper.
