Wednesday, 4 September 2013

Lamb tikka masala (Grain and dairy free)

For some reason my body hasn't realised it's roasting hot outside today, and that I should really be having fish and salad or something... Instead, I've training later, and have had tikka masala stuck in my head for the past few days so decided to retreat to the kitchen and give dinner a little extra time this evening...

If you're Indian and reading this, your head will probably explode in frustration since it's not exactly a traditional tikka masala! Apologies in advance... 

Don't use a pre-packed spice mix or paste.. this takes less than a minute to throw into a wok, and tastes far superior..
Spice mixture
  • 2 garlic cloves, minced
  • 1 tsp ginger, grated
  • 1 red onion, diced
  • 1 red chilli, de-seeded
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp chilli flakes
  • 2 tsp tumeric
  • 2 tsp smoky paprika
  • 3tbsp organic tomato paste
  • pinch of sea salt
Add all the above ingredients to wok with a little melted coconut oil, and cook over a moderate heat for 2 minutes to release the flavours. 

  • 1lb shoulder of lamb
Add cubed lamb pieces to the wok, and cook quickly to seal the meat. Once the meat is cooked, remove from the wok and set aside. Keep the juices from the meat in the wok to cook your vegetables.


You can add any vegetables you like to this curry, and it'll still taste great. I used a little of everything I had in the fridge... (Broccoli, bell peppers, butternut squash, spinach, mushrooms) Add to the wok and cook over a high heat until they are cooked, but still have some bite. 


  • 1 can organic chopped tomatoes
  • 2 tbsp coconut cream
  • 1 tsp tumeric
  • 1 tsp chilli flakes

You'll need the wok for your 'rice', so add the meat, vegetables and sauce ingredients into a saucepan and leave to simmer over a moderate heat. 

Cauliflower fried 'rice'

Honestly it's gorgeous! Try it once before you knock it...It is really similar in texture to couscous, and so flavoursome, I haven't come across anyone who hasn't come back for more!

  • 1/2 head of cauliflower, grated in the food processor (or by hand if you've lots of time, and have no use for your knuckles) 
  • 1 cup frozen peas
  • 1 cup of water
  • 1 tsp lime zest
  • 1 tsp fresh coriander
  • 1/2 tsp cinnamon
  • 1 tsp fresh mint
  • 1/2 tsp cumin
Simple instructions as always... throw all the above into your wok. Cook over a moderate heat until cauliflower and peas are cooked. This will take around 7-10 minutes... keep tossing up the 'rice' so it doesn't stick or burn. 

Serve your lamb with a generous amount of 'rice', and enjoy! I swear this is so nice that it feels like a 'treat' meal :) 

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