5.0 from 33 votes
Lamb Tikka
These tasty lamb tikka pieces are delicious dipped in chutney, as an appetizer, or in a wrap with salad for an easy snack.
Prep Time
2 hrs 10 mins
Cook Time
10 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 melted butter for basting
- 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 ground mace
- 1 ½ teaspoons garam masala powder
- ½ teaspoon ground dried fenugreek leaves optional
- 1 teaspoon salt to taste
- 2 teaspoons Red chilli 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 with any cut of lamb or goat meat. We use leg of lamb with most of the fat trimmed off and cut into small pieces. You could also use a shoulder of lamb or chops.
- goat meat
- goat meat
- Serve with a raita and coriander chutney
- raita
- coriander chutney
- Store leftovers in a sealed container in the fridge for up to 3 days. warm 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
(21%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
61IU
(1%)
Vitamin C
3mg
(3%)
Calcium
89mg
(9%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
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.