Lamb & Eggplant Tikka Masala
I used a dry saute method for the chunks of eggplant, which I love because it intensifies the flavor and avoids the issue of the eggplant soaking up fat or oil like a sponge. In spite of the long list of spices, this dish is very quick to put together, especially if you mix the meat and marinade in the morning, or better yet, the night before. Serve the tikka masala with basmati rice and some yogurt and chutney on the side. It’s pure fall comfort food, with a kick.

“Today was the second time I made this, but this time I happened to have chicken thighs in the fridge. Just want to say, very nice recipe, had 3 pounds of meat so doubled the tomatoes but tripled the spices, onions and who knows with the egg plant. Loved the marinade/broil of the meat and the dry eggplant saute, really comes out so everything is perfectly cooked. ” ~ Alfie

Ingredients
for the lamb

1 lb good quality lamb cut in large pieces
1/2 cup Greek yogurt
1 tsp turmeric
1 tsp coriander
1 tsp cumin
1 tsp garam masala
1 tsp salt
2 cloves garlic minced
1 Tbsp fresh grated ginger
for the sauce:
3 Tbsp olive oil

1 medium white or yellow onion thinly sliced
2 Tbsp tomato paste
10 cardamom pods crushed
4 small dried hot chilies crushed, seeds and all (adjust to suit your taste)
2 cloves garlic minced
1 Tbsp fresh grated ginger
1 tsp turmeric
1 tsp cumin
1 tsp coriander
1 tsp tsp garam masala
1 tsp salt

28 oz can of good quality crushed tomatoes you can use whole tomatoes and crush them yourself
1 medium eggplant
1 cup full fat coconut milk
2 Tbsp of chopped fresh cilantro plus more for garnish

Instructions
Put the lamb, yogurt, and spices in a bowl and mix until everything is well combined and the lamb is completely coated.. Cover and refrigerate for a few hours (or even better, overnight) to marinate.
Put the meat on a foil covered baking sheet (leave the yogurt coating on) and put under the broiler for about 10 minutes until the surface starts to char. The lamb will not be completely cooked, it will finish cooking in the sauce. Set the meat aside.
For the sauce, heat the 3 Tbsp olive oil in a heavy bottomed pot and saute the onions, tomato paste, spices, garlic and ginger and salt for abut 10 minutes, stirring often so it won't scorch.
Add the crushed tomatoes to the pot and continue cooking for another 10 minutes, scraping up any bits from the bottom of the pan.
Meanwhile cut the eggplant in large bite sized chunks. Heat a cast iron skillet (or similar pan) over medium high heat. Add the eggplant (with no oil) to the pan and saute, stirring often to prevent sticking, until the eggplant is softened and browned, but still firm, about 10 minutes.
Add the coconut milk, cilantro, lamb and eggplant to the sauce and cook gently for about 30 minutes. You can partially cover the top if the sauce seems thick.
Check the seasonings and adjust if necessary. Garnish with more cilantro, and serve with basmati rice and yogurt..
notes and variations
The tikka masala will improve with age, so make it ahead of time if you want,
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.