TC Recipe: Lamb Tikka Masala “Crockpot Style”

October 15 2013

By Special Events Chef Sean Winder
Suggested Pairing: 2010 NxNW Walla Walla Syrah
Serves 4

Lamb Tikka Masala

I have to say that the beauty of this recipe is in its simplicity.  The jam and dark fruit of the Syrah are punctuated by the spices in the masala.  Both the body and palate are comforted by the flavors in this dish and the depth and beauty of the Walla Walls Syrah.  This is the type of low maintenance dish you start in the morning and enjoy when you get home from work, yet it has the flavor of being watched over by a chef all day.  This recipe is the perfect reason to bring the crockpot out of retirement; double it and feed whole the family or have leftovers for days.  I suggest serving it over a simple jasmine or brown rice.  Enjoy! - Executive Chef Benjamin Nadolny


  • 1 1/2 C. Coconut milk
  • 1 (28-ounce) Can diced tomatoes
  • 1C. Plain yogurt
  • 1 1/2 # Lamb leg sirloin, 1-inch cubes
  • 1 C. Onion, medium diced
  • 6 each Garlic cloves, minced
  • 1 T. Ginger, minced
  • 1 each Serrano chili, seeded and minced
  • 2 T. Garam masala (available at any gourmet grocer)
  • 1 T. Kosher salt
  • 1/2 t. Coriander
  • 1/2 t. Cumin
  • 1/2 t. Black pepper
  • 1/4 C. Canola oil


  1. Combine coconut milk, tomatoes and yogurt in the crockpot on low heat.
  2. Combine remaining ingredients in large bowl, let marinate 30 minutes.
  3. Brown lamb mix over medium heat until onions start to brown, about 10 minutes.
  4. Add lamb mix into crock pot, cover and cook for 6-8 hours on low heat.
  5. Garnish with fresh cilantro and mint, and serve over jasmine rice.