Aromatic tikka lamb tastes divine when sprinkled with toasted almonds and served with the traditional sides of naan bread and cumin & garlic spinach.
2 tsp extra light olive oil
800g boneless mini lamb leg roast, sliced into 4 thick pieces
1/2 brown onion, finely chopped
1 x 420g jar tikka masala simmer sauce (Sharwood's brand)
80ml (1/3 cup) water
Salt & freshly ground black pepper
25g (1/4 cup) flaked almonds
4 naan bread
1 x 125g tub tzatziki dip
Cumin & garlic spinach (recipe follows)
Heat the oil in a large saucepan over high heat. Add the lamb and cook, turning occasionally, for 5 minutes or until brown. Add the onion and cook, stirring, for 2 minutes or until onion softens. Add the tikka masala simmer sauce and water to the pan, and stir until well combined. Reduce heat to low and cook, covered, for 20 minutes or until lamb is tender. Remove from heat. Taste and season with salt and pepper.
Meanwhile, heat a small frying pan over medium heat. Add the almonds and cook, stirring, for 2 minutes or until toasted.
Heat the naan bread following packet directions.
Divide the lamb tikka among serving plates and sprinkle with toasted almonds. Serve immediately with tzatziki, naan bread and the cumin & garlic spinach.
We used a boneless mini lamb leg roast, sliced into thick pieces, for this recipe. You can substitute 4 (about 200g each) beef fillet steaks or pork loin chops for the boneless mini lamb leg roast, if desired.
Good Taste - November 2005
Recipe by Emma Braz