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
Method
To make the sauce, pour the oil into a saucepan and over a medium heat fry the onions, garlic and ginger until lightly browned.
Add the spices and seasoning and fry for a few minutes.
Add the rest of the ingredients and cook for 5 minutes, until starting to boil.
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.
In a separate frying pan fry the diced lamb for a few minutes until browned and then add to the sauce.
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.
Serve sprinkled with chopped coriander and basmati rice or naan bread.
