Thursday, October 28, 2010

Lamb Tikka Masala

This is so much flavorful, India inspired dish I want to share with You. Devoted to everyone who likes it hot!;-)
If You do not have lamb, make it with chicken. Chicken breast's meat is the best to use. 

Serves 4:
1 onion
Vegetable oil for frying
2 tsp of garam masala
1        ½ tsp turmeric
1 tsp sugar
½ tsp chilli powder
1 tsp cinnamon
1 red chilli pepper
40 gram fresh ginger
3 garlic cloves
70 gr tomato paste
450 ml canned skinned tomatoes
150 ml yogurt
Salt to taste
Fresh cilantro for decorating

For lamb:
800 grams lamb
50 grams of lamb fat cut into tiny pieces
Salt and pepper to taste

1)      Wash and pat dry lamb. Cut it into bite size pieces. Season with salt and pepper to taste. Set aside for 15 min.
2)      Place pieces of lard into cold frying pan and heat over medium heat, when fat is partially rendered add meat and  fry till done. Set aside and keep warm.

3)      Peel Your onion, ginger and garlic cloves. Slice onion, chop ginger, fresh chili pepper and tomatoes.

4)      Heat separate middle sized (28 cm) frying pan over medium heat. Add oil, when it’s hot add sliced onion. When it has soften add dry spices and sugar. Stir constantly. Let it heat through for 1 min. Watch out not to burn the spices. 

 5)      Add chopped ginger and press the garlic into the pan. Stir. Heat through. Add tomato paste. Stir  and fry everything for 1 min more.  Add tomatoes and salt. Simmer for 3 min.
6)      Place all the sauce mixture into food processor. Blend till smooth. Transfer back into the frying pan, add yogurt and lamb pieces.

Heat everything through and simmer for 2 min. 

Serve with steamed rice generously sprinkled with chopped cilantro. 

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