MKMW- Indian Week

I was honored when Susie Homemaker of My Kitchen My World asked me to choose the country for this week's journey. China, of course, was my first choice, but it was a very sneaky one. My (Chinese) Mother in Law is visiting this week, and it would have been super easy to snap a picture any evening this week and have a fabulous record of authentic Chinese food!

Since China has already been done, I consulted with Lo Gung (the Reigning Stomach) and we came up with India. We haven't had good Indian food in a while, so it seemed worth a shot!

(We still haven't had good Indian food...but at least there was lamb involved. Even BBJ liked this, so it's earned the Toddler Food label.) I still have most of a jar of Tikka Masala, and another pound of ground lamb in the freezer, so I think this dish will be making a comeback. Next time, I will leave out the coconut milk and use cream, instead, if I still want it creamy.)

If you'd like to see more Indian Offerings, head over to My Kitchen My World and check out the blogroll!

This makes a fairly hot Tikka Masala dish. If spicy isn't your thing, cut the Tikka Masala paste way, way back. Start with about 1/2 a teaspoon and work up from there.

Tikka Masala -

1 lb ground lamb

1 onion, diced

2 tsp. minced garlic

2 tsp. Tikka Masala paste (Maggi Brand works well)

1/2 tsp. kosher salt

4 T. tomato paste

3/4 cup water

3/4 cup coconut milk

3 tsp. white sugar

handful of fresh basil, chopped

Brown lamb in a skillet, breaking it up with a spoon. When lamb is cooked all the way through, remove to a bowl. Discard the oil in the skillet, leaving 1 T.

Saute the onions in the reserved drippings until translucent and soft, about 5 minutes. Add the garlic and saute another 1 minute.

Add the Tikka Masala paste and kosher salt and stir to combine. Add the tomato paste, water, coconut milk and sugar. Simmer to combine. Adjust seasonings if necessary. Add the basil.

Serve with rice.