Lamb Tikka Masala

Step 1

For the lamb and marinade, combine all ingredients in a medium bowl and refrigerate 2 hours or overnight. While the gravy simmers, skewer meat and fully cook on a grill or in a hot oven.

Step 2

For the gravy, heat the ghee over medium heat in a large, deep-sided pan with a lid; once hot, add the onion, bell pepper, salt, and black pepper, and sauté (uncovered) until starting to soften but not brown (about 6 to 7 minutes), stirring occasionally.

Step 3

Add the jalapeno, garlic, and ginger, and sauté 1 minute, stirring constantly.

Step 4

Add the bay leaf, 2½ teaspoons garam masala, coriander, cumin, and crushed red pepper flakes, cinnamon, cardamom, cloves, nutmeg, and fenugreek, and sauté until fragrant, about 30 seconds, stirring constantly.

Step 5

Stir in the broth, tomato sauce, tomato paste, sugar, and lemon juice.

Step 6

Bring up to a boil, put the lid on the pan but leave it slightly ajar, turn the heat down to low, and simmer until the vegetables are tender and the sauce is thickened, about 20 to 30 minutes, stirring occasionally.

Step 7

Turn the heat off and stir in remaining ½ teaspoon garam masala, cream, parsley, and cooked lamb. Taste and adjust seasonings as desired.

Step 8

Serve the lamb tikka masala topped with a sprinkle of fresh chopped parsley or cilantro if desired, alongside prepared basmati rice.