Sunday 17 May 2020

Recipe: Tandoori Lamb Tikka

I tried this for the first time and it was well received in my home.  I wanted to make it with roasted veg, but didn’t get time, so made it alone.

1kg lamb chunks, with or without bone.
For the marinade:
4 tablespoons yoghurt
Juice of one lemon
2 tablespoons of olive oil
1 heaped teaspoon garlic paste
1 level teaspoon ginger paste
1 teaspoon garam masala powder
half teaspoon cumin powder
half teaspoon coriander powder
1 teaspoon chilli powder
1 and a half teaspoon of salt

Mix all of the ingredients well and then use to marinade the lamb, making sure everything is well coated.
You can either make leave for 4-6 hours as I did or make the day before and leave overnight for the best flavour.

Cover with foil and cook for about 45 minutes until lamb is tender and cooked through. Then pour our any excess juices/released water leaving about two tablespoons behind in the cooking tray.
Remove the foil and cook for a further 10 minutes in the oven, or till lamb starts to brown nicely.

I always think that lamb on the bone has so much flavour, but in this case I think this dish is nice with boneless cubes. My local butchers are selling lamb £10 with bone and £20 without the bone, so with bone it is. We just happen to be in the season where the really tender lamb comes through, so the meat we got was really nice.

My pic below isn’t great, but everyone in my household gave this dish the thumbs up. We had this with naan, potato salad and dips.

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