Welsh Lamb Tikka Masala

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Wednesday 31st July 2019


600g trimmed diced Welsh Lamb (suitable cuts – shoulder, neck fillets, leg or chump)

Oil for frying

2 onions, roughly chopped

2 cloves garlic, crushed

2cm root ginger, grated

2tbsp garam masala

1tbsp mild chilli powder


300g tin tomatoes

3tbsp tomato puree

75g block creamed coconut

150ml vegetable stock

½tsp sugar


  1. To make the sauce, pour the oil into a saucepan and over a medium heat fry the onions, garlic and ginger until lightly browned.
  2. Add the spices and seasoning and fry for a few minutes.
  3. Add the rest of the ingredients and cook for 5 minutes, until starting to boil.
  4. If you want a smooth tikka masala sauce – carefully pour the sauce into a blender and blitz for a few minutes. Return to the pan.
  5. In a separate frying pan fry the diced Welsh Lamb for a few minutes until browned and then add to the sauce.
  6. Cover and cook until the meat is tender. Time will depend on which cut you’ve used: allow 45 minutes - 1 hour if leg / chump / neck used and approximately 1½ hrs if shoulder used.
  7. Serve sprinkled with chopped coriander and basmati rice or naan bread.

Recipe Information

Serves 4
Cooking Time

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