Grilled American Lamb Tikka & Tomato Masala Curry
Grilled American Lamb Tikka & Tomato Masala Curry
Grilled American Lamb Tikka & Tomato Masala Curry

Grilled American Lamb Tikka & Tomato Masala Curry


June 10, 2020

While the leg grills, you will be absolutely blown away at how easily the masala sauce comes together. Creamy coconut milk and heavy cream along with the fragrant spices are such a treat. It’s an easy dish to pack into lidded food containers and drop off at your loved ones’ houses, and it’s simple enough to prepare for your family weeknights or visits from guests- Rustic Joyous Food writes.

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4-6 servings


1 boneless leg of lamb; butterflied

1 tbsp olive oil

1 yellow onion; sliced

6 cloves garlic; smashed and chopped

1 tbsp prepared mild Indian Curry Paste

1 tsp masala blend

1 tsp paprika

1 tsp tumeric

1 tsp onion powder

salt and pepper; to taste

4-6 plum tomatoes; roughly chopped

15 oz. full fat coconut milk

1/2 cup heavy cream

Garnish Ideas

pomegranate seeds


lime wedges

chopped cashews or macadamia nuts

green onions

black sesame seds

sliced radishes


1Pre Heat the grill to 350 degrees. Allow the meat to come to room temp before placing on the grill.

2Season liberally with salt and pepper. Rub 1 teaspoon garam masala into the meat. Place the meat on the hottest part of the grill for the initial sear. Close the lid and monitor closely for flare ups. After 3-4 minutes turn the meat. Close the lid.

3While meat is grilling, make the sauce. In a large skillet over medium heat sauté the onion with the spices and curry paste until the onion is tender. Add the garlic and the tomato paste and cook until the tomato paste becomes deeply red and almost caramelized- Only 3-4 minutes. Add the fresh tomato’s cook another 2 minutes then finish by adding the coconut milk and heavy cream. Heat through and simmer on low to thicken.

4Continually check the lamb while preparing the sauce. You are looking for a beautiful char and an internal temp of 135-140 degrees. Allow the lamb to rest for 7-10 minutes before slicing and serving over top of the curry, rice and desired garnishes.

Recipe and photographs courtesy of the American Lamb Board and Rustic Joyful Food