Lamb Tikka Masala
This Lamb Tikka Masala is my go-to when I want something cozy but still a little special. The grilled lamb adds depth, and the sauce is creamy, spicy, and ready in minutes.
Ingredients
For the Lamb
- 2 pounds boneless leg of lamb sliced into 2-inch slabs
- 1 tablespoon olive oil
- 1 teaspoon garam masala
- salt to taste
- black pepper to taste
For the Masala Sauce:
- 1 yellow onion sliced
- 6 cloves garlic chopped and smashed
- 1 tablespoon prepared mild Indian curry paste
- 1 tablespoon garam masala
- 1 teaspoon paprika
- 1 teaspoon turmeric
- 1 teaspoon onion powder
- salt to taste
- black pepper to taste
- 4 to 6 plum tomatoes roughly chopped
- 1 can full fat coconut milk 15-ounce can
- 1/2 cup heavy cream
Optional Garnishes:
- pomegranate seeds
- fresh cilantro
- lime wedges
- cashews chopped or macadamia nuts
- green onions sliced
- black sesame seeds
- radishes thinly sliced
Instructions
- Preheat the grill to 350°F. Let the lamb sit at room temperature while the grill heats.
- Rub the lamb with salt, pepper, and 1 teaspoon garam masala. Drizzle with olive oil. Place the meat on the hottest part of the grill for a quick sear. Close the lid and monitor for flare ups.
- After 3 to 4 minutes, flip the meat and close the lid again. Continue grilling until the lamb reaches an internal temperature of 135°F to 145°F for medium-rare to medium. Let rest for 7 to 10 minutes before slicing.
- While the lamb is grilling, heat a large skillet over medium heat. Add the sliced onion, curry paste, garam masala, paprika, turmeric, and onion powder. Sauté until the onion is soft.
- Stir in the garlic and tomato paste. Cook for 3 to 4 minutes until the tomato paste is deeply red and slightly caramelized.
- Add the chopped plum tomatoes and cook for 2 more minutes. Pour in the coconut milk and heavy cream. Simmer on low to thicken, stirring occasionally.
- Slice the grilled lamb and serve over the tikka masala sauce with rice or naan. Top with any garnishes you like.
Notes
- This recipe works well with other cuts of lamb like sirloin or shoulder. Just adjust grill time accordingly.
- Let the lamb come to room temperature before grilling. This helps it cook more evenly and develop a better sear.
- Season the lamb generously and rub in the garam masala before grilling. This builds a flavorful crust and infuses the meat with warmth.
- Aim for an internal temperature of 135–145°F, depending on your preferred doneness. Rest the lamb for 7–10 minutes before slicing so the juices stay in the meat.
- Grill over high heat for a good sear, then monitor for flare-ups. Use the lid to maintain even heat and reduce flare during cooking.
- The masala sauce comes together quickly while the lamb grills. It’s flavorful, aromatic, and makes the whole dish feel special.
- You can make the sauce ahead of time and store it in the fridge. It reheats beautifully.
- Swap in chicken, beef, or ground lamb if that’s what you have on hand. The sauce is incredibly versatile.
- Choose garnishes that add texture and brightness. The pomegranate seeds and lime wedges are especially refreshing.