Lamb Tikka Masala

Cook, eat and celebrate your own connections with trees: Coconut milk.

Ingredients

- 1 tsp ground cumin

- ½ tsp ground turmeric

- 5cm/2 inch piece ginger root, grated

- 2 garlic cloves, crushed

- ½ salt

- 120ml/4 fl oz/ ½ cup natural yoghurt

- 1kg/2 lb boneless lamb, cut into

- 2.5cm/1 inch cube

- 1-2 drops red food colouring

- Fresh mint leaves to garnish

MASALA SAUCE

- 1 tbsp ghee

- 3 tomato, peeled and chopped

- ½ tsp yellow mustard seeds

- 2 fresh green chillies, chopped

- 120ml/4 fl oz/ 1 ½ cup coconut milk

- 3 tbsp chopped fresh mint

- 3 tbsp chopped fresh coriander

- Salt

Instructions:

• Combine the cumin, turmeric, ginger, garlic, salt and yoghurt in a bowl. Stir in the lamb until evenly coated with the sauce. Dilute the food colouring with the water and add to the bowl. Stir well.

• Marinate in the fridge for 2 hours. Soak 6 wooden skewers in warm water for 15 minutes.

• Make the Masala sauce. Heat the ghee in a large saucepan and add the tomatoes. Allow them to break down, stirring occasionally.

• Thread the pieces of lamb onto the skewers. Set on a grill pan and cook under a preheated very hot grill for 15-20 minutes. Turn occasionally.

• Stir the mint and fresh coriander into the sauce, and season with salt.

• Carefully remove the lamb from the skewers. Stir the lamb into the sauce and serve garnished with mint leaves.

Recipe written by members of the Awaz Utaoh Group