How To Make – Tikka Masala
You will need
1 x ASHARUN SPICES Masala Mix for Tikka Masala
A thick based pan with a lid.
A casserole dish or slow cooker (see Cooking Stage 2).
Prepare Ingredients: Finely chop 2 Large Onions, 2 Cloves of Garlic
and 1 de-seeded Red Chilli. Score, blanche, peel, quarter and
de-seed 6 Tomatoes. Cut the 2lb of boned leg of Lamb into chunky
bite size pieces, with the fat cut off.
Cooking Stage 1: Add 5 tbsp of Vegetable Oil to a thick based pan
over a medium heat and add Onions, Garlic and Chilli. Fry until the
Onions are a golden colour (stir frequently). Add the Lamb, turn
up the heat, and stir continuously until all sides are sealed.
Add the ASHARUN SPICES masala mix and stir all the ingredients
well, add 400g of Passata and continue stirring until the spices
have infused and the oil separates. Turn the heat down to a
simmer with the lid on.
Cooking Stage 2 (Cooking Options)
Cook on the Hob: Leave to cook in the pan on a low heat for 2
hours stirring occasionally.
Slow Cooker: Transfer the whole mixture into a slow cooker and
cook on the lowest setting for 5 hours.
Cook in the Oven: Pre-heat the oven to 180 degrees (gas mark 4)
or 160 degrees for fan assisted ovens, then transfer the whole
mixture into a casserole dish, and cook for 2 hours.
Cook in an Aga: Transfer the whole mixture into a casserole dish,
and place in the bottom oven and cook for 4 hours.
Now add the fresh chopped Tomatoes and cook for another
5 minutes. Finally before serving sprinkle over the chopped
Coriander. The Lamb Rogan Josh should be cooked until tender.
Serving: Serve with a spoonful of Yogurt on top with a sprinkling
of Paprika on top. Ideal with Nan Bread and Basmati Rice.