Easy Lamb Tikka Masala

4 standard portions

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Ingredients

• 800 g Diced Lamb (boneless shoulder or leg works best)
• 3 tbsp Tikka Paste
• 3 tbsp Natural Yogurt
• 1 tbsp Olive Oil
• 1 Onion (finely chopped)
• 3 Garlic Cloves (finely chopped)
• 1 tbsp Fresh Ginger (finely chopped)
• 1 Red Pepper (diced)
• 1 Courgette (chopped)
• 1 tsp Curry Powder
• 400 g Tin of Chopped Tomatoes
• 400 ml Coconut Milk
• 2 tbsp Coriander (finely chopped)

Method

1. Place the diced lamb in a mixing bowl and stir in the yogurt and tikka paste. Leave to marinate for at least 20 minutes, or preferably overnight in the fridge.
2. In a large frying pan, gently fry the finely chopped onion, garlic and ginger in 1 tablespoon of olive oil for 4 minutes.
3. If using vegetables, now is the time to add them. I've used diced red pepper and courgette. Cook for 5 minutes on a medium heat.
4. Add the marinated lamb to the pan and cook on a high heat until the lamb has changed colour. This should take about 5-7 minutes. For a more authentic lamb tikka masala, grill or bbq the marinated lamb pieces before adding them to the sauce. I just don't have time to do this, so I cook them at a high heat in the frying pan instead.
5. Stir in the chopped tomatoes, coconut milk, and curry powder, and season with salt and pepper. Bring to a boil then immediately turn the heat down to medium.
6. Simmer for 30-35 minutes until the lamb is tender and cooked through. Garnish with chopped coriander before serving.
7. Instructions for using leftover roast lamb in notes section below.