Home-made Lamb and Chickpea Tikka Masala
So here I am, scanning my cupboard for spices that I have. It seems to me I have enough spices to last my lifetime! Then a crazy thought crossed my mind. Could I make some home-made tikka masala? Then lo and behold, I opened my freezer and there it was — a package of lamb shoulder chops I bought from the supermarket last week! And so, like a chemist, I started mixing spice after spice.
1 lb. lamb shoulder chops, sliced into two-inch pieces
1 cup chickpeas (garbanzos)
3 medium tomatoes, diced
3 tbsps Olive oil
1 cup water
Salt and pepper to taste
Equal parts (about 1/3 tsp each) of ground/powdered:
In a large wok, heat Olive oil over medium-high heat. Add in all the spices. Mix well and cook for about half a minute. Add in tomatoes, cover and cook for 3 minutes. Add lamb and chickpeas, cover and let simmer for 10-12 minutes or until lamb becomes tender. Stir constantly. Add water. Add salt and pepper to taste and continue to cook for three minutes. Remove from heat and serve warm with steamed rice, bread or naan.