US
Lamb Tikka Masala
Prep and cooking time: 7hrs
Complex carb portions, per serving: 0
Freezable
Ingredients
Serves: 4
400g lamb, diced
1 tbsp extra virgin olive oil
4 cloves garlic, finely diced or minced
2cm ginger, minced
1 green chilli, finely chopped
1 x 400g tinned tomatoes
2 tbsp tomato puree
2 red bell peppers, diced
1 medium onion, diced
2 tbsp garam masala powder
2 tsp ground turmeric
1 tbsp ground cumin
1 tbsp ground paprika
4 large handfuls spinach
150g double cream
1 bunch fresh coriander, roughly chopped
Method
If using the oven, preheat to 180°C/160°C/gas mark 4. If using the slow cooker, turn it on to a low setting.
If using the oven, heat a casserole dish over high heat. If using a slow cooker, use a separate frying pan.
Season the lamb with salt and pepper, and then sear for a few minutes either side, or until browned. No oil is required.
Add the lamb and all the other ingredients to the slow cooker (or casserole dish) besides the spinach, double cream, and coriander.
Cover the slow cooker and set to low for 5-7hrs (or high for 3-4hrs), or if using the oven then cook for 35-45mins, or until the lamb is cooked.
Add in the spinach and double cream, and stir to incorporate.
Serve with fresh coriander.
Second Nature special tip
Searing the lamb is essential to prevent the meat from drying out. However, you can skip this step if you are pressed for prep time.