This was another super delicious recipe I found in one of our grill-themed cookbooks. The butternut squash salad was the best item on the plate. The Kabobs looked really good and the marinade was delicious but the chillies were way too overpowering (hot) and the bay leaves offered no flavor what-so-ever. The recipe calls for lamb although when I made this lamb was not in season (I did not know lamb had a season). I substituted fillet for it... turned out well. Oh yeah the cucumber sauce with naan was really good too, I'll share the recipe.
Lamb (steak) Tikka Masala
- 1lb boneless lamb (or steak), cut into 11/2 inch cubes
- 2 tbsp grated fresh ginger root
- 4 garlic cloves, crushed
- 1 fresh green chile, seeded and finely chopped
- 2 tbsp finely chopped cilantro
- 2 tbsp garam masala mix (see below)
- 1 tsp ground tumeric
- 2 tbsp red wine vinegar
- 2/3 c. Greek-style whole milk yogurt or sour cream (we used light sour-cream)
- 20 fresh bay leaves
- 20 fresh whole green chiles
- salt, black pepper
- 4 naan or other flat bread
- 1 recipe cucumber yogurt raita (below) – optional
Combine lamb (or steak) cubes, ginger, garlic, chile, cilantro, masala mix, tumeric, vinegar, and yogurt or sour cream. Toss well to coat evenly. Cover and refrigerate for 2 hours. Thread lamb cubes, bay leaves, and chiles on to skewers. Grill lamb skewers and warm naan according to instructions below. Sprinkle with salt and pepper. Serve hot with warm naan and cucumber yogurt raita, optional.
Outdoor: Grill over medium-hot coals, turning every 2 minutes, until well browned but still juicy and slightly pink inside, 8-10 minutes. Warm the naan by setting directly on the grill, 1 minute per side.
Indoor: Preheat broiler. Broil, turning every 2 minutes, until well browned but still juicy and slightly pink inside, 8-10 minutes. Briefly warm the naan under the broiler, 30 seconds per side.
Garam Masala Mix
(if you don’t have the pods/seeds, or don’t feel like grinding them, you can use the already ground stuff from the store – just not as fresh. Also, this way you get out of toasting them :)
- 3 tbsp cardomom pods
- 2 1/2 tbsp cumin seeds
- 2 tbsp coriander seeds
- 1 1/2 tbsp black peppercorns
- 1 tbsp cloves
- 2 tsp ground cinnamon
- 1 tsp ground nutmeg
Lightly crush cardomom pods. Discard skins and reserve seeds. Toast cardamom seeds, cumin, coriander, peppercorns, and cloves. Leave to cool. Crush toasted spices to a powder. Blend with cinnamon and nutmeg.
Cucumber Yogurt Raita
- 1 unpeeled cucumber, seeded and grated
- 2 scallions, finely chopped
- 1 garlic clove, crushed
- 1/2 tbsp grated fresh ginger root
- 2 tbsp fresh lemon juice
- 1 2/3 cups Greek-style whole milk yogurt or sour cream (we used low-fat sour cream)
- salt, black pepper
- 1 tsp cumin seed, toasted (you don’t have to toast if you’re feeling lazy)
Combine cucumber, scallions, garlic, ginger, meat, lemon juice, and yogurt or sour cream. Add salt and pepper to taste. Cover and refrigerate for 30 minutes to allow flavors to blend. Sprinkle over cumin seeds. Serve chilled.