How to Make Lamb Tikka Masala

Ingredients

• 1 cup canned, full-fat coconut milk
• 1 head roasted garlic, pureed, or 3 cloves raw garlic, minced
• 1 tablespoon grated fresh ginger
• ½ teaspoon cayenne pepper
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 teaspoon fine sea salt
• 2 pounds boneless lamb leg sirloin, cubed

• 3 tablespoons coconut oil
• 1 medium yellow onion, finely diced (about 1¼ cups)
• 1 head roasted garlic, pureed, or 3 cloves raw garlic, minced
• 2 teaspoons grated fresh ginger
• 1 tablespoon tomato paste
• 1 tablespoon garam masala
• ¼ teaspoon cayenne pepper
• 2 large tomatoes (preferably yellow), chopped (reserve juices)
• 1 teaspoon stevia glycerite
• ½ teaspoon fine sea salt
• 0.66 cup canned, full-fat coconut milk
• ½ cup chopped fresh cilantro
• Keto Naan, for serving (optional)

Make the marinade
1. In large bowl, whisk together the coconut milk, garlic, ginger, cayenne, cumin, coriander, and salt. Add the cubed lamb to the bowl and toss to coat in the marinade. Cover and refrigerate for 2 hours or overnight.
Make the masala sauce
2. Heat the oil in large sauté pan over medium heat. Add the onion and cook, stirring frequently, until golden, about 8 minutes. Add the garlic, ginger, tomato paste, garam masala, and cayenne and cook, stirring frequently, until fragrant, about 5 minutes. Add the tomatoes with their juices, stevia, and salt and bring to a boil.
3. Reduce the heat to low, cover, and simmer for 15 minutes. Stir in the coconut milk, return to a simmer, and let simmer, uncovered, for 30 minutes. Then remove from heat and keep warm.
While the sauce simmers, cook the lamb
4. Preheat a broiler or grill to high heat. If broiling, place the oven rack in the upper-middle position (about 6 inches from heat). Place the lamb cubes onto skewers about ¼ inch apart. Grill or broil until slightly charred on the outside, flipping halfway through cooking, about 2 minutes per side.
5. Once cooked, remove the lamb from the heat and allow to rest for 5 minutes. Stir the chunks into warm sauce. Stir in the cilantro, taste, and add more salt if desired. Serve with naan, if desired.