Lamb Tikka Masala

Prep for the curry

• Glug of veg oil
• 300 grams cubed lamb - if you're at your butchers we recommend lamb shoulder
• 2 garlic cloves
• 100ml quality natural yogurt (low fat just isn't the same!)
• Lemon juice or a whole lemon
• Tomato ketchup
• Tomato puree
• Sugar & salt
• Fresh coriander
• Something to serve it with (rice/naan/chapati)

Method

Tip: For a deeper, richer flavour marinate your lamb for a few hours or even overnight in the fridge. No need to turn your oven on until you're ready to cook!

1. If you want to eat ASAP, crank the oven up to 180°C/350°F and continue.

 For the Tikka Marinade

2. Place 400g diced lamb into a bowl.

3. In the same bowl add: 1x Boom Tikka Spice Mix (you get two in each Tikka Tarka Masala kit, use one now but save one to make the sauce later). 2tbsp of natural yoghurt. 2tbsp of lemon juice (or juice of a whole lemon).

4. Peel and crush 2 garlic cloves - mix half the crushed garlic into the lamb marinade bowl above. Keep the other half back for your curry sauce.

5. This is the fork in the road for:

Slow method - leave the lamb to marinate (cover the lamb and place in the fridge).

Fast method - place lamb chunks on an oiled baking tray and into the oven.

Tip: if you have skewers, skewer your lamb - kebab style for a more authentic experience. if your skewers are wooden don't forget to wet them first to stop them burning.

Making tikka sauce

6. Dilute Boom Base with 250ml of boiling water, stir and leave.

7. Add 3 tbsp veg oil to deep frying pan or wok and turn heat on hob to med/high.

8. Add the remaining 1 crushed garlic clove.

9. Add 1 tbsp tomato puree.

10. Add Boom Tikka Spice Mix, a tiny splash of Boom Base and fry for 30 seconds.

11. Pour in the rest of the Boom Base™ and continue cooking until the sauce has reduced and thickened up nicely (approx. 5 mins).

12. Reduce the heat to low (on a ceramic hob move your curry pot to a new hob on lowest setting and use your already hot hob for your rice).

13. Add Boom Coconut. 🥥 5 tbsp good quality natural yogurt. 1 tbsp tomato ketchup. 

14. Add the cooked lamb from the oven.

15. Simmer on a minimum heat for 10 minutes or until your rice is cooked.

16.  Add a large handful of freshly chopped coriander before serving with rice/naan/chapati. Boom. 💥

Nutrition and allergy advice for Tikka Tarka Masala Curry Kit

All natural, gluten free, zero sugar & salt (added to taste by the curry curator). MSG free, preservative free and no artificial colouring. 

Ingredients

Coconut powder, Boom Base: Onion, Tomato, Garlic, Spices, Coriander leaf. Boom Spice Mix / Marinade: Beetroot powder, Chilli powder, Coriander powder, Cumin, Garlic powder, Paprika, Ginger powder, Mango powder, Dried mint. 

Allergens

Made in an environment that contains nuts.