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    Home » Recipes » Lamb

    Lamb Tikka

    Published Dec 22, 2019, modified Sep 1, 2022 by Nicole Shroff / This site uses cookies. See the privacy policy linked in my footer. This site generates income via ads/ 4 Comments /

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    Pin image lamb in bowl with text overlay

    These tasty Lamb Tikka pieces are delicious dipped in chutney as an appetizer, or in a wrap with salad for an easy snack.

    tandoori lamb in a large blue dish

    These small pieces of lamb tikka have several layers of flavour, a mild heat, and are wonderfully aromatic.

    In India, tikka refers to small pieces of  meat which are usually first marinated in spices and then cooked in a tandoor or roasted.

    This recipe works well on the BBQ for a summer cookout, and equally well on an indoor grill.

    The yogurt and lemon juice tenderize the meat, so 6-8 minutes of medium to high heat on each side renders extremely succulent pieces of meat.

    Read more about cooking meat to the correct temperature.

    Jump to:
    • Serving
    • Lamb or goat meat
    • How to make it
    • Storing leftovers
    • 📋 Recipe

    Serving

    Lamb tikka may be served as part of a roasted meats platter along with tandoori chicken and meatballs.

    In India it is often served at cocktail parties as a tasty appetizer drizzled with a tangy coriander chutney.

    For a light meal, serve in a wrap with the chutney, some raita and a generous helping of fresh, crunchy salad – it is delicious!

    Lamb or goat meat

    This recipe works well with lamb or goat meat. In India it is called Mutton Tikka, which is in fact goat meat .

    Although goat meat is almost always used for this tikka, I use lamb which is fattier but easier to find here in London.

    In either case, select boneless pieces and trim off any excess fat.

    How to make it

    1. Prepare the marinade and mix with the lamb/goat meat till all the pieces are well coated.
    2. Cover and allow to rest in the fridge for a minimum of 2 hours. Remove from the fridge 30 minutes before cooking, to bring to room temperature.
    3. Thread the pieces of meat onto skewers or place on a baking sheet to grill. Baste with melted butter for a lovely glaze.
    4. Cook for 6-8 minutes on each side, turning the skewers/pieces of meat to ensure even cooking.
    5. Allow the meat to rest for 5 minutes before serving.

    Storing leftovers

    Like most red meats, this lamb tikka will taste even better the next day.

    Store in a sealed container in the fridge for 3-4 days, and reheat over a low flame before serving.

    Lamb tikka can be frozen in a freezer bag for up to 3 months. Defrost in the fridge and reheat over a low flame before serving.

    Are you making this Lamb Tikka recipe? I’d love to know how it turned out in the comments!

    ⭐️ And if you like it, please give it a 5 star rating below! ⭐️

    📋 Recipe

    tandoori lamb in a large blue dish

    Lamb Tikka

    Nicole Shroff
    These tasty Lamb Tikka pieces are delicious dipped in chutney, as an appetizer, or in a wrap with salad for an easy snack.
    5 from 10 votes
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    Prep Time 2 hrs 10 mins
    Cook Time 30 mins
    Total Time 2 hrs 40 mins
    Course Main Course
    Cuisine Indian
    Servings 4 people
    Calories 864 kcal

    Ingredients

    Metric | US Customary
    • 2 ½ pounds lamb or goat meat cut into cubes
    • 2 tablespoons melted butter for basting
    • 1 tablespoon mustard oil or vegetable

    Masala Marinade

    • 175 grams greek yogurt or hung/strained yogurt, ¾ cup
    • 1 tablespoon lemon juice or apple cider vinegar
    • 1 tablespoon garlic minced
    • 1 tablespoon ginger minced
    • 1 ½ teaspoons coriander powder
    • 1 ½ teaspoons cumin powder
    • ½ teaspoon turmeric
    • ¼ teaspoon mace powder
    • 1 ½ teaspoons garam masala
    • ½ teaspoon ground dried fenugreek leaves optional
    • salt to taste
    • 2 teaspoons Red Chilli Paste or 1 teaspoon cayenne pepper & 1 teaspoon paprika

    Garnish

    • a pinch chaat masala optional

    Instructions
     

    • 175 grams greek yogurt, 1 tablespoon lemon juice, 1 tablespoon garlic, 1 tablespoon ginger, 1 ½ teaspoons coriander, 1 ½ teaspoons cumin, ½ teaspoon turmeric, ¼ teaspoon mace, 1 ½ teaspoons garam masala, salt, 2 teaspoons Red Chilli Paste, ½ teaspoon ground dried fenugreek leaves
      Mix together the ingredients for the Masala Marinade to form a smooth paste.
    • 2 ½ pounds lamb, 1 tablespoon mustard oil
      Pour the paste into a large mixing bowl, and add the lamb pieces, mixing well till all the meat is fully coated. Drizzle the 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.
    • 2 tablespoons melted butter
      Place the skewers on a medium heat grill/broil till browned (around 6-8 minutes on each side). Baste with the melted butter for a shiny glaze.
    • a pinch chaat masala
      Allow the meat to rest for 5 minutes before serving. Garnish with a sprinkling of chaat masala and serve with a Raita and Chutney (see notes).

    Notes

    This recipe works with any cut of lamb or goat meat. Goat meat is harder to find in London, so I used 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.
    Serve with a Raita and Coriander Chutney

    MEASUREMENT NOTES

    The ingredients here on EOTF are set out in grams & milliliters and in US cups & spoons.

    Nutrition

    Calories: 864kcalCarbohydrates: 4gProtein: 50gFat: 71gSaturated Fat: 29gCholesterol: 208mgSodium: 210mgPotassium: 728mgFiber: 1gSugar: 1gVitamin A: 61IUVitamin C: 3mgCalcium: 89mgIron: 5mg
    Did you make this recipe? I’d love to know how it turned out! Let me know by leaving a review below, or snap a photo and share it on Instagram tagging me @Endofthefork.
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    Reader Interactions

    Comments

    1. Claire

      August 14, 2020 at 3:38 pm

      5 stars
      Very tasty tikka …. so Delilah in pitta with cucumber raita and greens

      Reply
      • Nicole Shroff

        August 14, 2020 at 7:36 pm

        Thanks Claire, that’s a great way to serve it!

        Reply
    2. Anisha

      July 09, 2020 at 9:30 pm

      Cani put this in the oven as I don’t have a barbecue
      Thanks

      Reply
      • Nicole Shroff

        July 09, 2020 at 10:22 pm

        Yes you can. Spread the skewers out on a baking tray and bake at 445℉/230℃ for 10-15 minutes, turning to ensure all sides are browned.

        Reply

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