Lamb Tikka Masala

Ingredients:

• 700 g leg of lamb, diced into 2.5 cm cubes (trim fat and sinew)
• 1 can (800 g) of diced tomatoes
• 1 cup coconut milk
• 2 tablespoons garam masala spice mix, divided (see ingredients below)
• 2 tsp coarse salt (portioned)
• 1/2 tsp toasted, ground cumin
• 1/2 tsp toasted, ground coriander
• 1/2 tsp ground black pepper
• 1 cup natural whole milk yogurt
• 1/4 cup vegetable oil
• 1 large onion, chopped
• 4 crushed cloves of garlic
• 1 tbsp. grated fresh ginger
• 1 medium serrano chili pepper, seeded and finely chopped
• Fresh mint or cilantro leaves
• Additional equipment: charcoal chimney starter, newspaper, vegetable oil, 1.8 kg of natural lump charcoal and metal skewers

Garam masala:

• 2 tablespoons cardamom seeds
• 2 tablespoons coriander seeds
• 1 tbsp cumin seeds
• 1 tbsp. brown mustard seeds
• 2 tablespoons black peppercorns
• 20 carnation buds
• 1 dried arbol chili pepper, stemmed, seeded and crumbled
• 1 cinnamon stick (6.5 cm long), broken in half
• 1 tsp. grated nutmeg

Preparation:

1. In a 1-liter resealable plastic bag, combine one tablespoon of garam masala, one teaspoon of salt, cumin, coriander, and pepper. Seal the bag and shake to combine.
   
   Add the lamb and shake to coat with the spices. Add the yogurt to the bag, seal it, and shake to distribute the marinade evenly throughout the meat. Refrigerate the bag in an airtight container for 30 minutes to an hour.
2. Spray 4-5 pieces of newspaper with vegetable oil and place them in the bottom of a charcoal chimney starter. Fill it halfway with charcoal and light the newspaper.
   
   Once the charcoal is lightly coated with ash, carefully pour it onto the bottom of the grill grate and spread it evenly. Add the remaining unburned charcoal on top, spreading it evenly to avoid extinguishing the burning charcoal. Place the second grate on the grill and cover with the lid until you begin cooking.
3. Meanwhile, in a 12-inch (30 cm) skillet with straight sides, heat the vegetable oil over medium-high heat until shimmering and almost smoking. Add the onion and the remaining teaspoon of salt and cook until the onion is golden brown around the edges, 10 to 12 minutes, stirring occasionally.
   
   Reduce heat to medium-low and add garlic, ginger, and chili pepper. Cook, stirring occasionally, until the onion is soft and lightly browned, about 7 minutes. Sprinkle with the remaining tablespoon of garam masala and stir a few times to distribute the spices.
   
   Add the tomatoes and cook, stirring occasionally, until the mixture has reduced slightly and deepened in color, about 15 to 20 minutes.
4. Remove the lamb from the yogurt mixture. Leave as much of the marinade on the meat as possible. Thread the lamb pieces onto skewers, spacing them 0.5 cm apart. Grill until the yogurt is lightly toasted or blackened, about 2 minutes per side. Remove the lamb from the skewers. Place the lamb in the tomato mixture and pour in the coconut milk. Stir and heat through. Transfer to a serving bowl, garnish with mint or cilantro, and serve with basmati rice.
   
   Garam masala: In an 8-inch cast-iron skillet, combine all the seeds, black peppercorns, cloves, chili pepper, and cinnamon over medium-high heat. Cook, shaking the skillet constantly, until the cumin begins to roast, about 3-4 minutes. Transfer the mixture to a plate, smooth it out, and let it cool for 5 minutes.
   
   Once the mixture has cooled, place the toasted spices and nutmeg in a spice grinder. Blend until finely ground, about 1 minute. Use immediately or store in an airtight container for up to 1 month.