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As a nation who just LOVES a takeaway curry, why not make our delicious Lamb Tikka. Tender lamb shoulder sliced into bite sized chunks that have been marinated overnight in buttermilk, garlic, ginger and spices.

Serve with naan and fluffed rice.


The night before you plan on making your curry, add all the ingredients for the lamb
marinade together into a zip lock sealed bag, seal, and pop into the fridge overnight.

Remove the bag from the fridge.

Fry your grated onion in a tablespoon of butter on a low heat until softened. Add the
garlic and ginger and fry until fragrant. At this point add your lamb (including the marinade)
into the same pan, and fry for at least 5 minutes. Add the stock and stir to help remove
anything that has stuck to the bottom of your pan.

Pour in the passata, tomato puree, add the spices, honey, and half of the vinegar.
Add half the butter in at this point. Allow to simmer away for at least half an hour.

At this point, start cooking your rice according to the packet’s instructions. We like to
add a cinnamon stick, 2 cloves, pinch of sugar and a curry leaf to the rice if serving with
a curry.

Warm your naan breads in the oven according to the pack instructions, if serving.

To finish the sauce, add another tablespoon of the malt vinegar, the remaining butter
and cream. Taste for seasoning and add salt and pepper accordingly.

To serve, add chopped fresh red chilli, torn mint leaves, nigella seeds and a little
tablespoon of cream in a swirled pattern.

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