How do you make lamb tika masala?

Question

I'm an ignorant american that doesn't know how to cook. But I love indian food! I always get ripped off at the indian restaurants and I think that it's time I learn how to cook the foods that I love!

Answer 1

LAMB TIKKA MASALA:

Ingredients

2 tsp powdered ginger
2 cloves garlic, finely chopped
1 tsp chilli powder (optional)
2 tbsp fresh coriander
juice of 2 limes
2 tbsp vegetable oil
salt and black pepper
900g/2lb lamb, diced
1 onion, finely chopped
1 red chilli, de-seeded and finely chopped
2 tbsp turmeric
300ml/½ pint double cream
½ lemon, juice only
fresh coriander, to garnish

Method:

1. In a large bowl, mix the ginger, 1 tbsp tumeric garlic, chilli (if using), coriander, lime juice, 1 tbsp of the oil, salt and pepper. Add the diced lamb, stir well to make sure all the pieces are coated and set aside to allow the flavours to develop.

2. Heat a heavy-bottomed shallow pan, add the lamb and cook for 8-10 minutes until the meat is browned on all sides.

3. Meanwhile, in a large pan, heat the remaining oil and cook the onion and fresh chilli for 5-6 minutes until golden brown. Add the remainder of the turmeric and cook for 1 minute. Stir in the cream and cook gently for a couple of minutes.

4. Add the meat to the creamy sauce. Simmer for five minutes until the meat is cooked through. Check the seasoning, adding lemon juice to taste. Serve with naan bread or rice and a scattering of fresh coriander.

Answer 2

Your nice low carb wager is tandoor hen or kebabs. Anything grilled is nice; low carb & additionally low fats. Order the dal as a soup. Chicken saag or hen tikka masala are adequate, however how are you going to devour them if you're now not consuming rice or naans?

Answer 3

Here are plenty of recipes. Happy eating!

Answer 4

Here are some recipes that you will love:

Chicken Tikka Masala

SERVES: 4

This classic masala is often the first dish many try when exploring Indian food. We love Grace Parisi's version because it's easy to prepare and its slightly spicy tomato cream sauce is addictive. The chicken needs to marinate overnight, so plan accordingly.

Ingredients:

MASALA MARINADE
1 cup plain low-fat yogurt
2 garlic cloves, minced
1 tablespoon finely grated fresh ginger
1 1/2 teaspoons ground cumin
1 1/2 teaspoons ground coriander
1/4 teaspoon ground cardamom
1/4 teaspoon cayenne pepper
1/4 teaspoon ground turmeric
Salt and freshly ground pepper

CHICKEN
2 1/2 pounds skinless, boneless chicken thighs, fat trimmed
Salt and freshly ground pepper
2 tablespoons plus 1 teaspoon vegetable oil
1/4 cup blanched whole almonds
1 large onion, finely chopped
2 garlic cloves, minced
1 teaspoon minced fresh ginger
1 1/2 tablespoons garam masala
1 1/2 teaspoons pure chile powder
1/2 teaspoon cayenne pepper
One 35-ounce can peeled tomatoes, finely chopped, juices reserved
Pinch of sugar
1 cup heavy cream


Directions:

MAKE THE MASALA MARINADE: In a large glass or stainless steel bowl, combine the yogurt, garlic, ginger, cumin, coriander, cardamom, cayenne and turmeric. Season with salt and pepper.

PREPARE THE CHICKEN: Using a sharp knife, make a few shallow slashes in each piece of chicken. Add the chicken to the marinade, turn to coat and refrigerate overnight.

Preheat the broiler and position a rack about 8 inches from the heat. Remove the chicken from the marinade; scrape off as much of the marinade as possible. Season the chicken with salt and pepper and spread the pieces on a baking sheet. Broil the chicken, turning once or twice, until just cooked through and browned in spots, about 12 minutes.

Transfer to a cutting board and cut it into 2-inch pieces.

Meanwhile, in a small skillet, heat 1 teaspoon of the oil. Add the almonds and cook over moderate heat, stirring constantly, until golden, about 5 minutes.

Transfer the almonds to a plate and let cool completely. In a food processor, pulse the almonds until finely ground.

In a large enameled cast-iron casserole, heat the remaining 2 tablespoons of oil until shimmering. Add the onion, garlic and ginger and cook over moderate heat, stirring occasionally, until tender and golden, about 8 minutes. Add the garam masala, chile powder and cayenne and cook, stirring, for 1 minute. Add the tomatoes with their juices and the sugar and season with salt and pepper.

Cover partially and cook over moderate heat, stirring occasionally, until the sauce is slightly thickened, about 20 minutes. Add the cream and ground almonds and cook over low heat, stirring occasionally, until thickened, about 10 minutes longer. Stir in the chicken; simmer gently for 10 minutes, stirring frequently, and serve.

Variation The marinade and sauce here are also delicious with shrimp, lamb and vegetables.

MAKE AHEAD The Chicken Tikka Masala can be refrigerated for up to 3 days. Reheat gently before serving.

SERVE WITH Steamed basmati rice, rice pilaf or warm nan.

Here is another recipe:

Lamb Tikka Masala

INGREDIENTS:

1-1/2 pounds lean lamb, cubed

4 ounces ground beef or lamb

juice of 1 lemon

3 tablespoons Curry Masala Sauce

1 cup Tandoori Marinade

1 teaspoon white sugar

SAUCE: 3 tablespoons ghee or vegetable oil

1 Trim the mutton well and marinate it in the tandoori marinade for a minimum of 6 hours and a maximum of 30 hours.

2 Preheat the oven to 375 F. Place the meat with the marinade on an oven tray and cook for 20 minutes. Baste and taste. Continue until tender (another 20 minutes at least).

3 Meanwhile, heat the ghee or oil, and fry the ground meat and curry masala sauce for 20 minutes, adding water as needed to keep it from sticking. Add the sugar and lemon juice and continue to stir-fry. Add more curry masala sauce to achieve the texture of your choice.

4 Add the cooked, cubed meat and its liquid to the curry mixture. Simmer to blend, and then serve.

Here is a couple of pictures of both

Chicken Tikka Masala pic: http://www.pataks.ca/images/pix-cchickenmasala.jpg --> recipe for this dish --> http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3DChicken%252Btikka%2Bmasala%26sp%3D1%26fr2%3Dsp-top%26fr%3Dyfp-t-501%26toggle%3D1%26ei%3DUTF-8%26fr2%3Dtab-web%26ei%3DUTF-8%26SpellState%3Dn-3242463638_q-K%2Fkhawb4uMQG0d0gjRaM8AAAAA%40%40&w=233&h=288&imgurl=www.pataks.ca%2Fimages%2Fpix-cchickenmasala.jpg&rurl=http%3A%2F%2Fwww.pataks.ca%2Frecipes%2Fvault%2Fclassic-chicken-tikka-masala.html&size=31.4kB&name=pix-cchickenmasala.jpg&p=Chicken%2Btikka+masala&type=jpeg&no=1&tt=400&oid=5253e566736c5e4c&ei=UTF-8

Lamb Tikka Masala pic: http://www.coles.com.au/images/cmi/library/recipe/large/lamb_tikka_masala.jpg --> recipe for this--> http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fimages.search.yahoo.com%2Fsearch%2Fimages%3Fp%3DLamb%252Btikka%2Bmasala%26ei%3DUTF-8%26fr%3Dyfp-t-501%26x%3Dwrt&w=220&h=188&imgurl=www.coles.com.au%2Fimages%2Fcmi%2Flibrary%2Frecipe%2Flarge%2Flamb_tikka_masala.jpg&rurl=http%3A%2F%2Fwww.coles.com.au%2Fcmi%2Frecipe.asp%3Frid%3D1043%26criteria%3Dlamb&size=13.0kB&name=lamb_tikka_masala.jpg&p=Lamb%2Btikka+masala&type=jpeg&no=1&tt=7&oid=350bfae8e8d16de8&ei=UTF-8

And here is another link for some other indian food -->

1.) http://www.gadnet.com/recipes.htm

2.) http://www.indianfoodforever.com/

Hope you enjoy