This is my take on a British classic. Upgrade your curry night with my lamb tikka masala, served with rice, chutney and a splash of cooling yoghurt.
Firstly, make the garlic and ginger paste by popping the garlic, ginger, and splash of oil into a blender and blend until smooth. You can make as much as you want – I normally make lots and use for the week in my meal prep.
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