Publications
Partners
- - LAMB
- 1,5kg - lamb neck chops or shank, cut into pieces
- - salt and freshly ground pepper
- 5ml - each ground coriander and cumin
- - CURRY
- 2 - onions, cut into quarters
- 1 - can whole tomatoes
- 2 - garlic cloves, bruised
- 5c - fresh ginger, sliced
- 15ml - garam masala
- 5ml - each turmeric, smoked paprika and chilli flakes
- 10ml - brown sugar
- 250ml - chicken or beef stock
- - TO FINISH
- 60ml - coconut milk or coconut cream
- - salt
- - fresh coriander
- - red chilli, chopped (optional)
Traditionally the meat for tikka masala is marinated in yoghurt to ensure it is tender and juicy. The meat is then grilled over the coals or prepared like a stew. In our version, we cook the curry in a slow cooker – easy and delicious.
Keep a slow cooker or crockpot handy.
1. Meat Season the lamb with the salt and pepper. Sprinkle the spices over and rub into the meat. Transfer the meat to a marinating dish and cover with yoghurt. Mix well and marinate in the fridge for 2-4 hours or overnight.
2. Curry Put all the ingredients, apart from the stock, in the slow cooker and mix. Remove the meat from the yoghurt – scrape off any excess yoghurt – and add the meat to the pot.
3. Add the stock, replace the lid and simmer for 4 hours or overnight, stirring occasionally.
4. To finish Add coconut milk and season with salt. Garnish with coriander and fresh chilli (if using).
