Lamb kebab tikka masala

Lamb and Mutton SA
6 servings Prep: 10 mins, Cooking: 30 mins
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This rich and creamy flavoursome tikka masala is made with lamb kebabs lathered in a yoghurt masala sauce. It's 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 but regardless of its disputed origins, this recipe is innovative, more’ish and best enjoyed with fluffy white rice or garlic naan.

By Independent Contributor October 16 2022
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Ingredients (25)

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
2 1/2 tsp cumin seeds — crushed
3 tsp ground coriander
2 tsp salt
1 tsp chilli powder
1/4 tsp ground turmeric
1 handful fresh coriander — or more if preferred
For the spice mix
1/2 cinnamon stick
5 whole cloves
1 tsp fenugreek seeds
4 cardamom pods
1/2 tsp smoked paprika
For the sauce
8 tbsp butter
2 tsp fresh ginger — grated
2 garlic cloves — finely chopped
1 1/2 tsp salt
7 tbsp tomato paste
1 tsp sugar
1/2 cup water
1 cup cream
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Mix the mince with the above ingredients and set aside.

For the sauce

Spice mix: combine cinnamon, cloves, fenugreek, cardamom in a small pan & roast or toast in the microwave. Grind till 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 tsp 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 1/4. 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.

Supported by the Red Meat Industry of SA – Recipes developed by Aneesa Mansoor and photos by Michelle Parkin.

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