Lamb Steak Tikka Masala
If you love a proper curry night, this Lamb Steak Tikka Masala is one you’ll absolutely adore. Succulent lamb steaks are marinated for a full 24 hours in garlic, chilli and aromatic spices, ensuring every bite is beautifully tender and packed with flavour. Cooked in one pan with a rich, spiced coconut tikka masala sauce, it’s indulgent enough for a dinner party yet simple enough to enjoy as a cosy winter warmer. Serve with fluffy basmati rice and warm Indian breads for a restaurant-worthy curry made right at home.      
Servings: 4 yield(s)
Prep Time: 1440 mins
Cook Time: 25 mins
Total Time: 1465 mins
Ingredients
    For the Tikka Masala
  • 2 tsp ground coriander
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 pinch sea salt
  • 1 tsp fenugreek
  • 1/2 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1 tsp mild chilli powder
  • 2 tsp hot chilli powder
  • 1 tsp black pepper
  • 1 tsp ground cardamom
  • 1/2 tsp cloves
  • 1 1/2 tsp ground turmeric
    • For the Lamb
  • 1 tsp smoked paprika
  • 1 tsp hot chilli powder
  • 6 garlic cloves (peeled & finely chopped)
  • 1 tsp soy sauce
  • 2 tbsp olive oil
  • 600 g good quality lamb steaks
  • 2 tbsp vegetable oil
  • 1 large onion (peeled & sliced)
  • 3 tomatoes (blanched, peeled & finely chopped)
  • 400 ml tin of coconut milk
  • sea salt & pepper (for seasoning)
  • 1 handful of fresh coriander (finely chopped)
  • Basmati rice & Indian breads (for serving)
Instructions
  1. Mix together all the spices for the tikka masala.
  2. To make the lamb, mix together 2 tsp of the tikka masala, a pinch of salt, smoked paprika, chilli powder, 5 garlic cloves, soy sauce and olive oil in a large bowl. Coat the lamb in the spices, cover and leave to marinate in the refrigerator for 24 hours.
  3. Remove the lamb from the refrigerator and bring it to room temperature. Heat the vegetable oil in a large frying pan until it begins to smoke. Add the lamb and sear on both sides for 1-2 minutes. Remove from the pan and place on a warm plate.
  4. Add 2 large tsp of tikka masala to the oil in the frying pan with the onions, garlic and tomatoes, fry for 2-3 minutes.
  5. Pour in the coconut milk, mix through and add the lamb. Cook the lamb for 5 minutes on each side. Remove the lamb to allow it to rest.
  6. Bring the sauce to a simmer to allow to thicken, season to taste.
  7. Serve the rested lamb with the tikka sauce, basmati rice Indian breads and a sprinkling of fresh coriander... delicious - enjoy!
Recipe Notes

Marinating the lamb for 24 hours makes it incredibly tender and flavourful – don’t skip this step if you can help it. You can adjust the heat by reducing the hot chilli powder or swapping for mild. Leftover sauce freezes beautifully and makes a great midweek curry base.