Home-made Lamb and Chickpea Tikka Masala

image I continue to miss the tikka food truck that used to come by my workplace. I especially miss their lamb masala. It’s always the first item that they run out of.

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.

imageI never thought I’d even attempt to prepare this exotic dish in my own kitchen, but there has to be a first time.


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.







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