Welsh Lamb tikka masala

  • Prep time 20 mins
  • Cook time 1 hrs 30 mins
  • Serves 4


  • 600g PGI Welsh Lamb, trimmed and diced (suitable cuts – shoulder, neck fillets, leg or chump)
  • Oil for frying
  • 2 onions, roughly chopped
  • 2 cloves garlic, crushed
  • 2cm root ginger, grated
  • 2 tbsp garam masala
  • 1 tbsp mild chilli powder
  • Seasoning
  • 300g tin of tomatoes
  • 3 tbsp tomato puree
  • 75g block creamed coconut
  • 150ml vegetable stock
  • ½ tsp 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 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 hours if shoulder used.
  7. Serve sprinkled with chopped coriander and basmati rice or naan bread.
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