Lamb Tikka Masala Recipe

Richly spiced and creamy with tender meat, this Lamb Tikka Masala will have you making Indian food at home on the regular!

The first time I had Indian food was in college; one of my best friends was Indian.

She had a real thing for chicken finger subs, so on the rare occasion when we ventured off campus for a meal, she insisted on going to a local sub shop every time. One night when we were going out to dinner I just couldn’t look at another sub. It was then that she suggested Indian food and I happily agreed.

We were there with a few other people and my friend ended up ordering for the table. None of the rest of us had any idea what anything was! One of the dishes she ordered was Chicken Tikka Masala, which instantly stole my heart. After that my friend taught me (after a bit of pleading on my part) how to make a basic Tikka Masala, along with a few other Indian dishes.

You can use any kind of meat you like in this dish. Chicken Tikka Masala is my favorite, but lamb is Mike’s so that’s what I usually end up making. I’ve also made it with paneer cheese, beef, and bison, and they’re also delicious.

What is Tikka Masala?

Alright, so first things first. If you're new to Indian cuisine, let's tackle what this dish is. Tikka Masala is a type of Indian curry consisting of a richly spiced, creamy tomato sauce or gravy.

Lamb Tikka Masala adds lamb, Chicken Tikka Masala adds chicken, and so forth. The meat for this dish is usually marinated in a spiced yogurt mixture, and then skewered and grilled, usually in a tandoor oven (aka a tandoor grill). This type of grill is traditionally made out of clay, and uses an internal wood or charcoal fire.

The smoky char-grilled flavor of the grilled meat adds another layer of complexity to this dish. However, no worries if you don't have a grill; I also give instructions on how to cook the meat in the oven.

Tikka Masala has a well-balanced flavor profile with a blend of warm and cool spices, a hint of sweetness, a touch of tartness, and creaminess to cool it down. This dish isn't usually overly spicy-hot, but you can add more jalapenos and/or crushed red pepper flakes to bump up the heat level if you prefer.

Restaurant-Quality Lamb Tikka Masala Recipe

Don't be intimidated by the ingredient list; many of the items are spices. I recommend reading through the whole recipe before starting, and then prepping all your ingredients. You'll find that this recipe is quite approachable!

In this section I explain the ingredients and give substitution ideas. For the full recipe (including ingredient amounts), see the recipe card below.

Lamb and Marinade Ingredients

• Lamb - trimmed of fat and cut into 1-inch cubes (I like loin or sirloin meat for this)
• Plain unsweetened yogurt - using yogurt as a marinade acts as a meat tenderizer
• Garlic - adds flavor and aroma
• Garam masala spice mix - this Indian spice mix adds tons of flavor
• Salt - this seasoning ensures our meat isn't bland

Tikka Masala Gravy (Sauce) Ingredients

• Clarified butter - also called ghee; this is to cook the vegetables
• Onion and green bell peppers - these are classic vegetables in Tikka Masala; you can use any color of bell peppers you like
• Salt and black pepper - to season the dish
• Jalapeno, garlic, and ginger - these aromatic ingredients add depth of flavor and a touch of spice
• Bay leaf - a bay leaf is one of those things if you don't have, you can just skip
• Garam masala spice mix - an aromatic Indian spice mix used in many curry recipes
• Coriander and cumin - earthy spices
• Crushed red pepper flakes - this amount of crushed red pepper flakes adds just a touch of spicy heat, feel free to add more if you like hot food
• Fenugreek - this classic Indian spice adds incredible depth of flavor with caramel-like notes and an aroma similar to maple syrup
• Cinnamon, cloves, and nutmeg - warm spices
• Cardamom - a cool spice
• Beef broth - you can use water instead and your curry won't really suffer for it
• Tomato sauce and tomato paste - adds tomato flavor and helps thicken our Tikka Masala gravy
• Coconut sugar - for a touch of sweetness; or you can use light brown sugar
• Fresh lemon juice - we need a little acid to balance the flavor profile
• Heavy whipping cream - for rich flavor and creamy texture; if you want to reduce the fat and calories a little bit in this dish, you can reduce the amount of heavy whipping cream to ½ cup without sacrificing the flavor or texture
• Fresh cilantro - adds fresh, bright flavor and pretty green color; if you aren't a fan of cilantro, you can substitute with fresh parsley

Instructions

You'll be surprised at how easy this recipe is to make. The cooking methods used are all beginner-friendly.

Step 1: Marinade the Lamb

Combine all ingredients in a medium bowl. Cover and refrigerate 2 hours or overnight. 

Step 2: Make the Tikka Masala Gravy

1. 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 5 to 7 minutes, stirring occasionally. 
2. Add the jalapeno, garlic, and ginger, and sauté 1 minute, stirring constantly. Add the bay leaf, 2 ½ 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. 
3. Stir in the broth, tomato sauce, tomato paste, sugar, and lemon juice. Bring up to a boil, cover the pan, turn heat down to low, and simmer until the vegetables are tender and the sauce is thickened, 20 to 30 minutes, stirring occasionally. 

Step 3: Cook the Lamb

While the gravy simmers, skewer meat and fully cook on a grill or in a hot oven (see the Notes in the recipe card below for instructions on how to cook it in the oven).

Step 4: Add the Finishing Touches to the Sauce

Turn the heat off and stir in remaining ½ teaspoon garam masala, cream, cilantro, and cooked lamb. Taste and adjust seasonings as desired.

Storage and Reheating

Storage: Store leftovers covered in the fridge for up to 4 days or in the freezer for up to 3 months.

Reheating: 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).

What to Serve with Tikka Masala

If you're wondering what to eat with Tikka Masala, there are tons of options! Many of these choices are gluten free (such as rice), and some are low carb (like salad). There's something for everyone.

Here are a few ideas for what to eat with Tikka Masala:

• Basmati rice
• Naan
• Chapati
• Indian Mango Chutney
• Salad Shirazi
• Cucumber Raita

Lamb Tikka Masala Meal Prep

People ask me a lot about what meals I keep stocked in my freezer – this one is a staple!

I freeze individual servings and then when we need a quick meal I can defrost however many servings we need. Then come dinnertime, I just whip up a quick pot of rice and dinner is on the table.

But here’s a little secret: while most people enjoy this dish eaten over rice, I actually prefer it eaten on its own, like stew, with a dollop of yogurt on top. Either way you can’t go wrong.

More Lamb Recipes to Try

• Adana Kebab
• Greek Salad Bowls with Spiced Lamb Burgers

Let's Connect

Did you make this recipe? Please rate it and leave a comment below. You can also tag @anediblemosaic on social media.

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Lamb Tikka Masala

By: Faith Gorsky

Richly spiced and creamy with tender meat, this Lamb Tikka Masala will have you making Indian food at home on the regular!

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 40 minutes mins

Marinade Time 2 hours hrs

Course Main Course

Cuisine Indian

Servings 8 servings

Calories 417 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

Lamb and Marinade:

• ▢ 1 ½ pounds lamb trimmed of fat and cut into 1-inch cubes (I like loin or sirloin meat for this; 1 ½ to 2 pounds of meat is fine; see Note below)
• ▢ ½ cup plain unsweetened yogurt
• ▢ 3 large cloves garlic crushed
• ▢ 2 teaspoons garam masala spice mix
• ▢ 1 teaspoon salt

Tikka Masala Gravy:

• ▢ 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
• ▢ 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 into 2 ½ teaspoons + ½ teaspoon
• ▢ 1 ½ teaspoons ground coriander
• ▢ ¾ teaspoon ground cumin
• ▢ ½ teaspoon crushed red pepper flakes more or less to taste
• ▢ ¼ teaspoon ground cinnamon
• ▢ ¼ teaspoon ground fenugreek
• ▢ ⅛ teaspoon ground cardamom
• ▢ ⅛ teaspoon ground cloves
• ▢ ⅛ teaspoon ground nutmeg
• ▢ 1 cup beef broth
• ▢ 28 ounce can tomato sauce
• ▢ 2 tablespoons tomato paste
• ▢ 2 teaspoons coconut sugar or light brown sugar (more or less to taste)
• ▢ 1 tablespoon fresh lemon juice
• ▢ ¾ cup heavy whipping cream
• ▢ ¼ cup fresh chopped cilantro plus more for garnish if desired

For serving:

• ▢ Prepared basmati rice optional

Instructions

 

For the Lamb and Marinade:

• Combine all ingredients in a medium bowl. Cover and refrigerate 2 hours or overnight.
• While the gravy simmers, skewer meat and fully cook on a grill or in a hot oven (see Notes for instructions on how to cook it in the oven).

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 5 to 7 minutes, stirring occasionally.
• Add the jalapeno, garlic, and ginger, and sauté 1 minute, stirring constantly.
• Add the bay leaf, 2 ½ 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.
• Stir in the broth, tomato sauce, tomato paste, sugar, and lemon juice.
• Bring up to a boil, cover the pan, turn heat down to low, and simmer until the vegetables are tender and the sauce is thickened, 20 to 30 minutes, stirring occasionally.
• Turn the heat off and stir in remaining ½ teaspoon garam masala, cream, cilantro, and cooked lamb. Taste and adjust seasonings as desired.

To Serve:

• Serve the lamb tikka masala topped with a sprinkle of fresh chopped cilantro if desired, alongside prepared basmati rice.

Faith's Tips

• Storage: Store leftovers covered in the fridge for up to 4 days or in the freezer for up to 3 months.
• Reheating: 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. If you make it with chicken, use chicken broth instead of beef broth; the other ingredients and cooking methods are the same.
• To Cook the Meat in the Oven: If you have large metal skewers, skewer the meat and place it so meat is suspended and the metal skewers hang over the sides. If you don’t have large metal skewers, place the meat on a foil-lined baking tray. Cook the meat in a 500F oven for 15 minutes, and then broil it for 5 minutes (flipping halfway through broiling) to brown it.

Nutrition

Nutrition Facts

Lamb Tikka Masala

Amount Per Serving

Calories 417 Calories from Fat 297

% Daily Value*

Fat 33g51%

Saturated Fat 17g106%

Polyunsaturated Fat 2g

Monounsaturated Fat 12g

Cholesterol 99mg33%

Sodium 1194mg52%

Potassium 702mg20%

Carbohydrates 14g5%

Fiber 3g13%

Sugar 8g9%

Protein 18g36%

Vitamin A 1057IU21%

Vitamin C 39mg47%

Calcium 83mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword Lamb Masala, Lamb Tikka Masala, Lamb Tikka Masala Recipe

Tried this recipe?Let me know how it was!

This post was first published on An Edible Mosaic on March 4, 2011 and updated on October 6, 2023. As a point of comparison to show how much my photography has evolved, I kept one of my original photos (below).