Skip to main content

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).

Comments

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an