Creamy Pumpkin Tikka Masala

Warm, fragrant, spicy sauce covering morsels of tender lamb. Some will say traditional tikka isn’t really Indian. True and false. Tikka masala has all the makings of Indian cuisine with creamy tomato, thick yogurt, and aromatic garam masala spice, but it really evolved somewhere in Britain-ish. Substitute tomato sauce for pumpkin and you have a spicy fall dish that will satiate your Indian food craving and pumpkin obsession. Which really is just a love for a versatile vegetable. Think of this as another food evolution.

Prep Time: 30 min | Cook Time: 4 hours
What You Need:

1# cubed lamb
8 cloves garlic, minced
15oz pumpkin puree
1/2c coconut milk
1T garam masala spice
Salt, pepper to taste
1/2c yogurt
1/2c coconut milk

What You Do:
1. Mix together 1/2c coconut milk, pumpkin, spices, and garlic together
2. Add in cubed lamb and mix together until all pieces are coated
3. Cook on low in a crock pot for 4 hours
4. Mix together yogurt and milk and pour into crock pot, mixing together
5. Cook for an additional 30 min then serve with rice or naan

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