Lamb Tikka Masala - Gluten Free, Fructose Low

Ingredients

• 1.5 kg butterfly lamb cut into cubs and fat removed 
• 1 cup of goats yogurt
• 1 teaspoon of fine himalayan salt
• 2 tablespoons of olive oil 
• 4 garlic cloves in total 
• 4 1/2 teaspoons garam masala
• 1 tablespoon of fresh grated ginger plus extra 1 teaspoon
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1/4 teaspoon ground cardamon
• 1/2 teaspoon freshly ground pepper
• 1/2 teaspoon ground turmeric
• 1 1/2 teaspoons of chilli powder
• 2 fresh tomato chopped
• 1 zucchini
• Serve with rice, broccolini and a squash
• Love

Directions

1. To prepare lamb - cut off the fat and cut into cubes. in medium bowl combine yogurt, ginger, 2 garlic cloves, coriander, cumin, salt, pepper, cardamon, turmeric and pepper. Put the lamb in it and toss to cover with spices. Put in sealed container and in the refrigerator for 4-8 hours. I made it without onion but if you need onion flavour add the asafoetida.  Refrigeration time for marinated lamb is done so now it is time to get things really started. In a big saucepan add some olive oil,  heat oil then add two crushed garlic cloves and one teaspoon grated ginger. Stir for a few minutes then add the garam masala, chilli powder, more pepper and cook for 1 minute. Add the tomato, zucchini and the lamb cook til boiled as you stir and then reduce the heat to simmer for about 10-15minutes. I served with rice, squash and broccolini.