Recipes

Merry Edwards Wines

Lamb Tikka Masala — Listed Below these fields

Lamb Tikka Masala

Pairs Well With

Ingredients

2 pounds ground lamb
2 garlic cloves, finely grated
2 teaspoons finely grated peeled ginger
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon salt
1 egg
½ cup bread crumbs
Sauce (see recipe below)
Steamed basmati rice (for serving)

Preparation

Preheat the oven to 400 degrees F°. Combine all the kofta ingredients in a large bowl and form them into 1½-inch meatballs. Place the lamb kofta in a roasting pan and cook for 25 minutes.

Make sauce.

Add the Lamb Kofta to the sauce. Simmer for 5 minutes. Serve with rice and cilantro sprigs.

Sauce

Ingredients

3 tablespoon ghee (clarified butter) or vegetable oil
1 small onion, thinly sliced
2 garlic cloves, finely grated
2 teaspoon finely grated peeled ginger
1 teaspoon ground turmeric
1 teaspoon garam masala
1 teaspoon ground coriander
1 teaspoon ground cumin
¼ cup tomato paste
6 cardamom pods, crushed
2 dried chiles de árbol or ½ teaspoon crushed red pepper flakes
1 28-ounce can crushed tomatoes
2 cups heavy cream
1 tsp jaggery (crystallized cane sugar) or brown cane sugar
¾ cup chopped cilantro, plus sprigs for garnish

Preparation

Heat ghee in a large heavy pot over medium heat. Add onion, tomato paste, cardamom and chiles, and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add ginger, garlic, turmeric, garam masala, ground coriander, ground cumin and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.

Add crushed tomatoes. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, about 10 minutes.

Add cream, jaggery and chopped cilantro. Simmer, stirring occasionally, until sauce thickens, about 30 minutes.

We carefully selected a dish to pair with our 2018 Russian River Pinot Noir that is made using one of the most popular preparations in the world, tikka masala. Veena Gregoire, wife of one of our tasting hosts, Ryan, submitted Lamb Tikka Masala, which pairs beautifully with the exotic spices and herbs present in this Pinot Noir. It makes a lovely spring or summer meal with fresh steamed vegetables and jasmine rice.