Chefs Varun and Anil present big, bold flavours in their authentic Indian dishes. From biryani and masala to tandoori and thali, customers cross neighbourhood borders to get the fresh, authentic tastes of India prepared just the way they want—mild, medium, hot or extra hot. At the Shaw Park location, the Hakka menu combines Chinese tastes with Indian classics.
Lamb Tikka Masala
Layered with deep and rich spices, this lamb is slowly simmered for the ultimate comfort dish.
1 lb lamb sirloin, trimmed and cut into 1-inch cubes
1 medium bell pepper, diced
1 medium onion, diced
1 medium tomato, chopped
1 1/2 tsp garam masala
1 tsp red chili powder
1/2 tsp turmeric powder
1 tsp salt
1 tsp coriander seeds
1 tsp garlic, minced
1 tsp ginger, minced
4 Tbsp oil
cilantro, for garnish
1. In a medium skillet, heat oil to medium-high. Add coriander seeds, garlic, ginger and onion. Cook until golden brown. Add cubes of lamb, and cook on medium heat for about 5 min, then add diced tomato and all spices.
2. Simmer on low heat, covered until lamb is tender, about 20 min.
3. Uncover. Bring the lamb mixture to medium heat to evaporate any excess moisture. Then add the diced peppers and cook until soft, about 5 min.
4. Garnish with chopped cilantro, and serve hot with rice or garlic naan bread.
Yield 2 servings