Lamb in Tandoori Sauce (Lamb Tikka Masala)
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1-1/2 pounds lean lamb, cubed 1 cup Tandoori Marinade SAUCE: 3 tablespoons ghee or vegetable oil
4 ounces ground beef or lamb 3 tablespoons Curry Masala Sauce 1 teaspoon white sugar
juice of 1 lemon



1 Trim the mutton well and marinate it in the tandoori marinade for a minimum of 6 hours and a maximum of 30 hours.
2 Preheat the oven to 375 F. Place the meat with the marinade on an oven tray and cook for 20 minutes. Baste and taste. Continue until tender (another 20 minutes at least).
3 Meanwhile, heat the ghee or oil, and fry the ground meat and curry masala sauce for 20 minutes, adding water as needed to keep it from sticking. Add the sugar and lemon juice and continue to stir-fry. Add more curry masala sauce to achieve the texture of your choice.
4 Add the cooked, cubed meat and its liquid to the curry mixture. Simmer to blend, and the serve.

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