Lamb Tikka
User Reviews
5
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Prep Time
2 hrs 10 mins
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Cook Time
30 mins
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Total Time
2 hrs 40 mins
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Servings
4 people
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Calories
864 kcal
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Course
Main Course
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Cuisine
Indian
Lamb Tikka
Description
This Lamb Tikka recipe uses diced lamb or goat meat coated in a thick masala marinade made from Greek yogurt, lemon juice, garlic, ginger, and a blend of warming spices including ground coriander, cumin, turmeric, mace, garam masala, and an optional ground fenugreek leaf. Red chili paste adds heat, balanced by the creamy yogurt.
After marinating for a few hours and allowing the meat to come to room temperature, the lamb is grilled or broiled until browned on all sides, basting with melted butter for a glossy finish. This method cooks the meat quickly at high heat, developing a flavorful crust while maintaining juiciness inside. Resting the meat before serving ensures the juices redistribute.
Lamb Tikka is often served with accompaniments such as raita or coriander chutney that complement the spices. Leftovers can be stored refrigerated and reheated gently before serving.
Ingredients
- 2 ½ pounds lamb or goat meat cut into cubes
- 2 tablespoons butter for basting, melted
- 1 tablespoon mustard oil or vegetable oil
Masala Marinade
- 175 grams Greek yogurt or hung/strained yogurt, ¾ cup
- 1 tablespoon lemon juice or apple cider vinegar
- 1 tablespoon garlic chopped small
- 1 tablespoon ginger chopped small
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons cumin powder
- ½ teaspoon turmeric powder
- ¼ teaspoon mace ground
- 1 ½ teaspoons garam masala powder
- ½ teaspoon fenugreek leaves optional, ground, dried
- 1 teaspoon salt to taste
- 2 teaspoons red chili paste or 1 teaspoon cayenne pepper & 1 teaspoon paprika
Garnish
- a pinch chaat masala optional
Instructions
- Mix together 175 grams greek yogurt, 1 tablespoon lemon juice, 1 tablespoon garlic, 1 tablespoon ginger, 1 ½ teaspoons ground coriander, 1 ½ teaspoons cumin powder, ½ teaspoon turmeric powder, ¼ teaspoon ground mace, 1 ½ teaspoons garam masala powder, ½ teaspoon ground dried fenugreek leaves, 1 teaspoon salt and 2 teaspoons red chilli paste for the masala marinade to form a smooth paste.
- Pour the paste into a large mixing bowl, and add 2 ½ pounds lamb , mixing well till all the meat is fully coated. Drizzle 1 tablespoon mustard oil over the top and mix into the lamb.
- Cover and chill for 2 to 4 hours. Allow to stand at room temperature for 30 minutes before cooking.
- Thread the lamb pieces onto metal skewers or place on a baking sheet, discarding the remaining marinade.
- Place the skewers on a medium heat grill/broil till browned (around 6-8 minutes on each side). Baste with 2 tablespoons melted butter for a shiny glaze.
- Allow the meat to rest for 5 minutes before serving. Garnish with a pinch chaat masala and serve with raita and chutney (see notes).
Notes
- This recipe works well with leg, shoulder, or chops of lamb, as well as goat meat, trimmed and cut into small cubes.
- Allow the marinated meat to chill for 2 to 4 hours for best flavor absorption, then bring to room temperature prior to cooking.
- Baste with melted butter during grilling or broiling to add shine and richness to the exterior.
- Serve lamb tikka with raita or coriander chutney to balance the spices.
- Store leftover cooked meat in a sealed container in the refrigerator for up to 3 days and warm gently before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 864 kcal
% Daily Value*
| Calories | 864kcal | 43% |
| Carbohydrates | 4g | 1% |
| Protein | 50g | 100% |
| Fat | 71g | 109% |
| Saturated Fat | 29g | 145% |
| Cholesterol | 208mg | 69% |
| Sodium | 210mg | 9% |
| Potassium | 728mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 61IU | 1% |
| Vitamin C | 3mg | 3% |
| Calcium | 89mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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