Lamb Tikka Masala
Easy Lamb Tikka Masala Recipe – This deeply savory Indian curry features tender pieces of lamb simmered in a rich, creamy, and fragrant tomato cream sauce. It’s a delicious saucy dish that’s perfect with fluffy rice and naan!
Why We Love This Lamb Tikka Masala Recipe
We have an amazing elegant Paneer Tikka Masala on the site that can be swapped with chicken breast or chicken thighs to make traditional Chicken Tikka Masala. We also have an alluring chicken tikka masala skewer recipe for grilling. But today I’m sharing a rich succulent recipe that is utterly irresistible… Lamb Tikka Masala.
This more rustic version of tikka masala is my personal favorite. Lamb’s grassy, gamey flavor and tender meat beautifully complement the richness and lightly sweet flavor of the tomato-based curry. Pair it with rice and naan (bread) and you have a satisfying meal that you’ll be thinking about long after you’ve licked the dish clean!
Ingredients You Need
- Lamb meat – loin chops or shoulder chops
- Greek yogurt – whole fat or no fat
- Tandoori masala spice blend* – typically a combo of fragrant spices like garam masala, with cumin, turmeric, Kashmiri chili powder, and dehydrated mango powder
- Garlic paste and garlic paste – concentrated pastes pack the most flavor, but can be swapped with fresh minced versions
- Salt – to taste
- Ghee – or unsalted butter
- Onion – chopped
- Tomato sauce – plain, no fire-roasted
- Heavy cream – for just the right richness
- Lime juice – fresh is best but bottled will work
- Cilantro – freshly chopped, to garnish
Note: To simplify the recipe we are using a store-bought tandoori masala spice blend that has everything you need to make this recipe taste authentic. However, if you can’t find the specific spice blend we have a homemade spice blend in the recipe notes below.
How to Make Lamb Tikka Masala
Marinade the Lamb: Cut the lamb chops into 1-inch pieces, removing all bones. Place the lamb chunks in a large bowl. Add the Greek yogurt, 1 tablespoon of tandoori masala spice, 1 tablespoon garlic paste, 1 tablespoon ginger paste, and 1 teaspoon of salt.
Mix well to coat the lamb in this yogurt marinade. Then set the meat aside for at least 30 minutes.
Note: If you want to marinade it longer than 30 minutes, cover the bowl and place the lamb in the refrigerator.
Start the Sauce: Set a large 6-8 quart sauce pot over medium heat. Add the ghee to the pot. Once melted, add in the chopped onion, 2 tablespoons garlic paste, 2 tablespoons ginger paste, 2 tablespoons tandoori seasoning, and 1 teaspoon salt. Stir and sauté for 3 to 5 minutes to soften the onions.
Pour the tomato sauce into the pot. Stir well and allow the sauce to simmer on medium-low for several minutes.
Sear the Lamb: Once the lamb pieces have had time to marinade, set a large nonstick skillet over medium heat. Working in batches, sear the lamb chunks in the skillet for 2 minutes per side to seal in the flavor.
Then move them to the tomato sauce and repeat until all the lamb meat has been seared.
Get the Complete (Printable) Lamb Tikka Masala Recipe Below. Enjoy!
Simmer: Cover the pot and simmer the lamb curry for 30 minutes, or until the lamb is fork-tender. Stir the curry every 5 minutes to make sure the sauce doesn’t stick to the bottom of the pot. If your lid isn’t very tight, the sauce may reduce down a little too much. If needed, add ¼ – ½ cup of water to the pot.
Once the lamb is fork-tender stir in 1 cup of heavy cream and 1 tablespoon of lime juice.
Taste, then add additional lime juice if needed.
Simmer the lamb tikka masala for another 3-5 minutes.
Recipe Variations
- If you can’t find tandoori seasoning, make your own spice blend by combining a mixture of 1 tb garam masala, 2 tsp cumin, 2 tsp turmeric, and 2 tsp Kashmiri chili powder.
- Easily make this a dairy-free Indian lamb curry recipe by swapping ghee or butter with your favorite plant-based butter. Substitute coconut cream (the thick stuff, not the thin liquid) for the heavy cream; the sauce will have a slightly sweeter but still delicious taste!
- You can swap lamb for chicken breasts or thighs. Follow the recipe steps just the same.
Tips & Tricks
- Sear the lamb! This will start to build lots of flavor in the masala sauce!
- Simmer until tender! It might take longer than 30 minutes depending on the sizes of the pieces of lamb, but make sure to simmer until it is nice and tender.
- Indian lamb curry is a wonderful variation of chicken tikka masala! If you don’t typically like lamb, I still recommend trying it since it is covered in that delicious sauce, you might just end up liking them!
Serving Suggestions
This saucy dish is delicious with classic Indian sides like basmati rice and a warm piece of naan or roti! For a lower-carb option, try our fluffy Roasted Cauliflower Rice and versatile Cloud Bread.
I also highly suggest including a ramekin of homemade Raita and fresh Kachumber Salad on the table, too!
Frequently Asked Questions
Oh my goodness, they are so deliciously different that it’s really hard to say! Chicken has a softer texture with mild flavor. Lamb is more firm and tender, and has a great grassy or earthy taste. So I say try them both and choose your personal favorite!
This lamb curry recipe is Keto as-is. Hooray! You can serve this masala with lamb with a bed of cauliflower rice to keep it keto, too!
The Kashmiri chili powder does give lamb tikka a bit of spice. But it is not overpowering… I’d give it a 2 on a 1-5 scale of spiciness. Feel free to leave out the chili powder if making your own spice blend for a totally mild Indian lamb curry.
Let the curry cool to room temperature before transferring to an airtight container. Store in the fridge for up to 3 days. I do not recommend freezing curries made with heavy cream.
Looking for More Delicious Dinner Recipes? Be Sure to Also Try:
- Easy Chicken Curry Madras
- Jamaican Goat Curry
- Instant Pot Butter Chicken Curry
- Instant Pot Tandoori Chicken Drumsticks
- Crockpot Chickpea Curry
Lamb Tikka Masala
Ingredients
- 3 pounds lamb meat loin chops or shoulder chops
- 1 cup plain Greek yogurt
- 3 tablespoons tandoori masala spice blend*
- 3 tablespoons garlic paste divided
- 3 tablespoons ginger paste divided
- 2 teaspoons salt divided
- 2 tablespoons ghee or butter
- 1 large onion chopped
- 15 ounce can tomato sauce
- 1 cup heavy cream
- 1-2 tablespoons lime juice
- 2 tablespoons cilantro
Instructions
- Marinade the Lamb: Cut the lamb chops into 1 inch pieces, removing all bones. Place the lamb chunks in a large bowl. Add the Greek yogurt, 1 tablespoon of tandoori masala spice, 1 tablespoon garlic paste, 1 tablespoon ginger paste, and 1 teaspoon of salt. Mix well to coat the lamb in this yogurt marinade. Then set the meat aside for at least 30 minutes. (If you want to marinade it longer than 30 minutes, cover the bowl and place the lamb in the refrigerator.)
- Start the Sauce: Set a large 6-8 quart sauce pot over medium heat. Add the ghee to the pot. Once melted, add in the chopped onion, 2 tablespoons garlic paste, 2 tablespoons ginger paste, 2 tablespoons tandoori seasoning, and 1 teaspoon salt. Stir and sauté for 3 to 5 minutes to soften the onions. Pour the tomato sauce into the pot. Stir well and allow the sauce to simmer on medium-low for several minutes.
- Sear the Lamb: Once the lamb pieces have had time to marinade, set a large nonstick skillet over medium heat. Working in batches, sear the lamb chunks in the skillet for 2 minutes per side to seal in the flavor. Then move them to the tomato sauce and repeat until all the lamb meat has been seared.
- Simmer: Cover the pot and simmer the lamb curry for 30 minutes, or until the lamb is fork-tender. Stir the curry every 5 minutes to make sure the sauce doesn't stick to the bottom of the pot. If your lid isn't very tight, the sauce may reduce down a little too much. If needed, add ¼ – ½ cup of water to the pot.
- Once the lamb is fork-tender stir in 1 cup of heavy cream and 1 tablespoon of lime juice. Taste, then add additional lime juice if needed. Simmer another 3-5 minutes.
- Garnish with cilantro and served warm with naan, basmati rice, and a side of raita!
The best tikka masala I’ve ever had! The meat was so tender and flavorful.
Filling and satisfying. Served it warm with naan—delicious!
As the weather turned cooler, I was looking for heartier recipes. Found this and loved it! Great flavor and rich broth. Will make it again.