Laal Maans Tikka Masala Recipe

Ingredients with Measurements:
- 1 lb boneless lamb, cut into small cubes
- 1 cup plain yogurt
- 2 tbsp ginger-garlic paste
- 1 tbsp red chili powder
- 1 tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala powder
- Salt to taste
- 2 tbsp vegetable oil
- 1 large onion, finely chopped
- 2 large tomatoes, finely chopped
- 1/2 cup heavy cream
- Fresh cilantro leaves for garnish

Special Equipment Needed:
- Skewers
- Grill or grill pan

Step-by-Step Instructions:

1. In a large bowl, mix together the yogurt, ginger-garlic paste, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala powder, and salt to taste.

2. Add the lamb cubes to the marinade and mix well. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

3. Preheat the grill or grill pan over medium-high heat.

4. Thread the lamb cubes onto skewers and grill for 10-12 minutes, turning occasionally, until the lamb is cooked through and slightly charred.

5. In a separate pan, heat the vegetable oil over medium heat. Add the chopped onion and sauté until golden brown.

6. Add the chopped tomatoes to the pan and cook until they are soft and mushy.

7. Add the grilled lamb cubes to the pan and stir well.

8. Pour in the heavy cream and mix well. Cook for 5-7 minutes until the sauce thickens.

9. Garnish with fresh cilantro leaves and serve hot.


Time:
Preparation time: 15 minutes
Marinating time: 2 hours or overnight
Cooking time: 30 minutes
Temperature:
Grill or grill pan: medium-high heat
Pan: medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 360
Fat: 24g
Protein: 26g
Carbohydrates: 8g
Fiber: 2g
Sugar: 4g
Sodium: 300mg

Substitutions for ingredients:
- Lamb can be substituted with chicken or beef.
- Heavy cream can be substituted with coconut cream for a dairy-free option.

Variations:
- Add diced bell peppers and onions to the skewers for a colorful and flavorful twist.
- Use the same marinade and sauce with paneer or tofu for a vegetarian option.

Tips and Tricks:
- Soak the skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Use a meat thermometer to ensure the lamb is cooked to your desired level of doneness.
- For a spicier dish, add more red chili powder or fresh green chilies.

Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat in the microwave or on the stovetop until heated through.

Presentation Ideas:
Serve the Laal Maans Tikka Masala on a bed of rice or with naan bread for dipping.

Garnishes:
Fresh cilantro leaves

Pairings:
- Serve with a side of raita or cucumber salad to cool down the spiciness.
- Pair with a light and refreshing beer or a full-bodied red wine.

Suggested Side Dishes:
- Cumin-spiced basmati rice
- Garlic naan bread
- Saag paneer (spinach and cheese curry)

Troubleshooting Advice:
- If the lamb is tough, marinate it for longer or use a meat tenderizer.
- If the sauce is too thin, simmer it for a few more minutes until it thickens.

Food Safety Advice:
- Always wash your hands and utensils thoroughly before and after handling raw meat.
- Cook the lamb to an internal temperature of at least 145°F to ensure it is safe to eat.

Food History:
Laal Maans Tikka Masala is a popular dish from the state of Rajasthan in India. It is traditionally made with goat meat and a blend of aromatic spices.

Flavor Profiles:
Spicy, tangy, and creamy

Serving Suggestions:
Serve hot with rice or naan bread.

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Region: Indian

Taste: Spicy, Tangy, Savory, Rich, Aromatic