Lamb Tikka Masala
Prep time: 
Cook time: 
Total time: 
Yield: 6 servings
Lamb and Marinade:
  • 1½ lbs (680 g) lamb (I like loin or sirloin meat for this), trimmed of fat and cut into 1-inch cubes (see Note below)
  • ½ cup (115 g) plain, unsweetened yogurt
  • 3 large cloves garlic, crushed
  • 2 teaspoons garam masala spice mix
  • ½ teaspoon salt
  • 2 tablespoons clarified butter (ghee)
  • 1 large onion, peeled, quartered, and thinly sliced
  • 2 medium-large green bell peppers, de-seeded and thinly sliced
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 1 to 2 jalapenos, seeded and minced (more or less to taste)
  • 4 large cloves garlic, grated
  • 2 tablespoons grated fresh ginger
  • 1 bay leaf
  • 3 teaspoons garam masala spice mix, divided
  • 1½ teaspoons ground coriander
  • ¾ teaspoon ground cumin
  • ½ teaspoon crushed red pepper flakes (more or less to taste)
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon each ground cardamom, ground cloves, ground nutmeg, and ground fenugreek
  • 1 cup (235 ml) low-sodium beef broth
  • 1 (28 oz can) tomato sauce
  • 2 tablespoons tomato paste
  • 2 teaspoons brown sugar or coconut palm sugar (more or less to taste)
  • 1 tablespoon lemon juice
  • ¾ cup (180 ml) heavy cream
  • ¼ cup fresh chopped parsley (or cilantro), plus more for garnish if desired
For serving:
  • Prepared basmati rice
  1. For the lamb and marinade, combine all ingredients in a medium bowl and refrigerate 2 hours or overnight. While the gravy simmers, skewer meat and fully cook on a grill or in a hot oven.
  2. For the gravy, heat the ghee over medium heat in a large, deep-sided pan with a lid; once hot, add the onion, bell pepper, salt, and black pepper, and sauté (uncovered) until starting to soften but not brown (about 6 to 7 minutes), stirring occasionally.
  3. Add the jalapeno, garlic, and ginger, and sauté 1 minute, stirring constantly.
  4. Add the bay leaf, 2½ teaspoons garam masala, coriander, cumin, and crushed red pepper flakes, cinnamon, cardamom, cloves, nutmeg, and fenugreek, and sauté until fragrant, about 30 seconds, stirring constantly.
  5. Stir in the broth, tomato sauce, tomato paste, sugar, and lemon juice.
  6. Bring up to a boil, put the lid on the pan but leave it slightly ajar, turn the heat down to low, and simmer until the vegetables are tender and the sauce is thickened, about 20 to 30 minutes, stirring occasionally.
  7. Turn the heat off and stir in remaining ½ teaspoon garam masala, cream, parsley, and cooked lamb. Taste and adjust seasonings as desired.
  8. Serve the lamb tikka masala topped with a sprinkle of fresh chopped parsley or cilantro if desired, alongside prepared basmati rice.
To Reheat: Cook over medium-low heat on the stovetop until warm throughout, making sure it doesn’t come to a boil (to prevent cream from curdling).

Meat Options: Instead of lamb, sometimes I also make this dish with chicken, beef, or bison. The other ingredients and cooking methods are the same.
Recipe by An Edible Mosaic™ at