5 from 22 votes
Lamb Tikka
Lamb Tikka consists of lamb cubes marinated in a spiced yogurt-based paste, infused with garlic, ginger, coriander, cumin, turmeric, and red chili paste, then grilled or broiled to develop a charred glaze. The marinade tenderizes the meat while imparting fragrant and savory layers of flavor. The finished lamb is typically served rested and optionally dusted with chaat masala.
Prep Time
2 hrs 10 mins
Cook Time
30 mins
Total Time
2 hrs 40 mins
Servings:
4
people
Calories:
864 kcal
Course:
Main Course
Cuisine:
Indian
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).
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 people
Amount Per Serving
Calories 864
% 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.