Thursday, August 20, 2015

Lamb Tikka Masala {Dairy-Free}

Chicken Tikka Masala is a family favorite. I know, I know, we have a lot family favorites. But lamb, on the other hand, has really only been a favorite with the talls in the family. I'm not sure I can still call us that, given that our 13-year-old sprouted this summer and is taller than I am. But, you know what I mean. Recently, however, both boys have asked to try lamb from our plates. And both have liked it. So, this past weekend, we made a huge pot of Lamb Tikka Masala. Winner, winner, lamb dinner!


Ingredients
  • 2 to 3 T garam masala* (see recipe below)
  • 2 t salt (I used some red Hawaiian salt)
  • 1/2 t toasted, ground cumin
  • 1/2 t toasted, ground coriander
  • 1/2 t freshly ground black pepper
  • 1 to 2 pounds boneless leg of lamb, trimmed and cut into 1" cubes
  • 1 C plain coconut milk yogurt (my husband is currently dairy-free, use plain yogurt if you wish)
  • 1/4 C olive oil
  • 1 large onion, chopped
  • 4 cloves garlic, minced
  • 1 T grated fresh ginger
  • 1 t grated fresh turmeric
  • 1 medium chile, seeded and minced
  • 2 C fresh chopped tomatoes
  • 1 C coconut milk
  • fresh herbs (I used a combination of mint and cilantro)
Garam Masala
  • 2 T cardamom seeds
  • 1 to 2 T coriander seeds
  • 1 T black cumin seeds
  • 2 t brown mustard seeds
  • 1 T black peppercorns
  • 15 to 20 cloves
  • 1 dried chile, stemmed, seeded and crumbled
  • 1 cinnamon stick
  • 1 t freshly grated nutmeg

Procedure
Garam Masala
Combine all of the ingredients, except the ground nutmeg, in a medium skillet . Over medium heat, toast the spices for approximately 3 to 4 minutes. Remove the mixture from the heat and let cool until you can bear to touch them. Once cool, add the toasted mixture and nutmeg into a spice grinder; I use an old coffee grinder. Process you get a fine powder, approximately 1 minute. Use right away or store in an airtight container for up to 1 month.

Lamb
Combine the first five ingredients well and massage them into the lamb. Add 1/2 C yogurt and toss to coat. Refrigerate for at least 30 minutes.

Heat the olive oil large, flat-bottom pan. Saute the onions, garlic, ginger, turmeric, and chile until the onions are softened and translucent. Add in the meat and cook for 4 to 5 minutes. Add in the tomatoes 1/2 C coconut milk. Bring to a simmer. Cover and braise for 2 hours minimum. You can go longer, if you have more time. The longer you cook it, the more tender the meat will be. Fold in the remaining coconut milk and remaining coconut yogurt. Heat to warm. Stir in fresh herbs and serve with rice and Kachumber Salad (recipe is included in a recipe round-up I did for The Bookclub Cookbook Project).

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