We love curries in our home. Mike and I love a delicious, spicy tikka masala, and I generally try to use whatever protein I’ve got hanging around in the freezer, from ground meat to chicken! This time, I thought it’d be a special treat to usher in the grilling season with a simple grilled boneless leg of American lamb! I grilled the leg on our live segment for the American Lamb Board this past Friday, the 22nd of May. Head over to their Instagram page (@fanoflamb) to check it out!
While the leg grills, you will be absolutely blown away at how easily the masala sauce comes together. Creamy coconut milk and heavy cream along with the fragrant spices are such a treat. It’s an easy dish to pack into lidded food containers and drop off at your loved ones’ houses, and it’s simple enough to prepare for your family weeknights or visits from guests. Speaking of serving guests, right now the American Lamb Board has come up with a wonderful promotion to help feed America! Through the end of June, if you post a photo of an American lamb dinner you share with a friend and a lamb meal enjoyed at home, and use the hashtag #TheLambChallenge, you could win $200 towards your favorite grocery store. And the American Lamb Board will donate to Feeding America with every entry. Happy unofficial-start-to-grilling-season, guys! Let’s get more American lamb on the table – it’s delicious and it helps to support American farmers!
Grilled Lamb & Tomato Tikka Masala Curry
Prep time 15 minutes
Cook time 20-25 minutes
Serves 4-6*
2 pounds boneless leg of lamb**, sliced into 2-inch slabs
1 tablespoon olive oil
1 yellow onion, sliced
6 cloves garlic, chopped and smashed
1 tablespoon prepared mild Indian curry paste
1 teaspoon + 1 tablespoon Garam Masala (any masala blend works great)
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon onion powder
Salt and pepper to taste
4-6 plum tomatoes, roughly chopped
1 15-ounce can full fat coconut milk
1/2 cup heavy cream
Garnish ideas:
· pomegranate seeds
· cilantro
· lime wedges
· chopped cashews or macadamia nuts
· green onions
· black sesame seeds
· sliced radishes
Preheat the grill to 350 degrees F. Allow the meat to come to room temp before placing on the grill. Season liberally with salt and pepper. Rub 1 teaspoon garam masala into the meat. Place the meat on the hottest part of the grill for the initial sear. Close the lid and monitor closely for flare ups. After 3-4 minutes, turn the meat. Close the lid. While meat is grilling, make the sauce.
In a large skillet over medium heat, sauté the onion with the spices and curry paste until the onion is tender. Add the garlic and the tomato paste, and cook until the tomato paste becomes deeply red and almost caramelized, only 3-4 minutes. Add the fresh tomatoes, cook another 2 minutes, and finish by adding the coconut milk and heavy cream. Heat through and simmer on low to thicken. Continually check the lamb while preparing the sauce. You are looking for a beautiful char and an internal temp of 135-145 degrees F. Allow the lamb to rest 7-10 minutes before slicing and serving over top of the curry, rice, and desired garnishes.
* Double each ingredient if serving for larger gatherings.
** It is possible to use other cuts of American lamb such as sirloin or shoulder.
