Name: Lamb Tikka Masala
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 6 servings
Ingredients: 1½ lbs (680 g) lamb (I like loin or sirloin meat for this), trimmed of fat and cut into 1-inch cubes (see Note below); ½ cup (115 g) plain, unsweetened yogurt; 3 large cloves garlic, crushed; 2 teaspoons garam masala spice mix; ½ teaspoon salt; 2 tablespoons clarified butter (ghee); 1 large onion, peeled, quartered, and thinly sliced; 2 medium-large green bell peppers, de-seeded and thinly sliced; ¾ teaspoon salt; ¼ teaspoon ground black pepper; 1 to 2 jalapenos, seeded and minced (more or less to taste); 4 large cloves garlic, grated; 2 tablespoons grated fresh ginger; 1 bay leaf; 3 teaspoons garam masala spice mix, divided; 1½ teaspoons ground coriander; ¾ teaspoon ground cumin; ½ teaspoon crushed red pepper flakes (more or less to taste); ¼ teaspoon ground cinnamon; ⅛ teaspoon each ground cardamom, ground cloves, ground nutmeg, and ground fenugreek; 1 cup (235 ml) low-sodium beef broth; 1 (28 oz can) tomato sauce; 2 tablespoons tomato paste; 2 teaspoons brown sugar or coconut palm sugar (more or less to taste); 1 tablespoon lemon juice; ¾ cup (180 ml) heavy cream; ¼ cup fresh chopped parsley (or cilantro), plus more for garnish if desired; Prepared basmati rice