Lamb Tikka

Name: Lamb Tikka
Ingredients: 1 kg. boneless lamb, skin removed, cut into bite size pieces. You can use lamb chops or even other meats instead of lamb.; <b>For Marinade*:</b>; 3-4 cloves of garlic, skin removed; 10 gm. ginger, peeled; 1 small onion, peeled; 1 tsp. chilli powder (adjust amount to your taste); 2 tsp. coriander powder; 1 tsp. <a href="recipe_display.php?id=1">Garam Masala</a>; Juice of half a lemon; 1-2 tbsp. cooking oil; Salt to taste; <b>For garnish:</b>; 1 onion peeled and thinly sliced; 1 lemon or lime, halved length wise and sliced thickly; A handful of coriander leaves, washed and chopped; * If you don't stock a lot of Indian spices in your kitchen, any hot and spicy mix will work as a substitute.

Meat Tikka

Mamta Gupta

CurryEasyFree From TomatoIndianMainMeatSideStarter

This is a popular lamb dish for cocktail parties. The word Tikka means small pieces of marinated meat. So you can use either lamb cubes/pieces or lamb chops. You can serve it as part of an Indian meal or with a salad or with Western style vegetables or as part of a buffet.

This recipe can be used for marinating any type skewered meat, fish or large unpeeled prawns. Serves 6-8

Also see BBQ Selection and Marinade Selection.

Edited July 2016

Ingredients

1 kg. boneless lamb, skin removed, cut into bite size pieces. You can use lamb chops or even other meats instead of lamb.
For Marinade*:
3-4 cloves of garlic, skin removed
10 gm. ginger, peeled
1 small onion, peeled
1 tsp. chilli powder (adjust amount to your taste)
2 tsp. coriander powder
1 tsp. Garam Masala
Juice of half a lemon
1-2 tbsp. cooking oil
Salt to taste
For garnish:
1 onion peeled and thinly sliced
1 lemon or lime, halved length wise and sliced thickly
A handful of coriander leaves, washed and chopped
* If you don't stock a lot of Indian spices in your kitchen, any hot and spicy mix will work as a substitute.

Instructions

For marinade, grind onion, ginger and garlic into a paste in a food processor (or grate finely). Add all other ingredients, except lamb and garnish ingredients.
Place lamb in a large bowl, add marinade and mix well.
Marinade overnight in a fridge, in an airtight container, otherwise everything else in the fridge will smell of garlic and spices! Allow it to return to room temperature before cooking.
Preheat oven to maximum, 240 C or 475 F.
Skewer the lamb pieces on thick skewers, not too tightly or they will not cook well on all sides, or spread them out on a tray.
Cook in a HOT oven for 10 minutes or so, turning over once. Remove lamb from skewers and serve on a warm plate, garnished with thinly sliced onions, coriander leaves and slices of lemon or lime or as part of a meal of choice.

Notes

Skewered lamb can also be cooked in a grill or on a barbecue.
If you do not have skewers, spread the pieces out on a baking tray and cook in a hot oven.
If you do not have an oven, heat 1 tbsp. of oil in a karahi or wok and stir fry marinated lamb until cooked.