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.

Course Main Course

Cuisine Indian

Keyword Lamb Tikka, Mutton Tikka

Prep Time 2 10

Cook Time 30

Total Time 2 40

Servings people

Calories 921kcal

Author Nicole Shroff

Ingredients

2 ½ pounds lamb (1 Kg) or goat meat cut into cubes
2 tablespoon melted butter for basting
1 tablespoon mustard oil or vegetable oil

Masala Marinade

¾ cup greek yogurt (175 g) or hung/strained yogurt
1 tablespoon lemon juice or apple cider vinegar
1 tablespoon garlic chopped small
1 tablespoon ginger chopped small
1 ½ teaspoon ground coriander
1 ½ teaspoon cumin powder
½ teaspoon turmeric powder
⅛ teaspoon ground mace
1 ½ teaspoon garam masala powder
½ teaspoon ground dried fenugreek leaves optional
1 teaspoon salt to taste
2 teaspoon red chilli paste or 1 teaspoon cayenne pepper & 1 teaspoon paprika

Garnish

⅛ teaspoon chaat masala optional

Metric - US Customary

Instructions

Mix together ¾ cup greek yogurt, 1 tablespoon lemon juice, 1 tablespoon garlic, 1 tablespoon ginger, 1 ½ teaspoon ground coriander, 1 ½ teaspoon cumin powder, ½ teaspoon turmeric powder, ⅛ teaspoon ground mace, 1 ½ teaspoon garam masala powder, ½ teaspoon ground dried fenugreek leaves, 1 teaspoon salt and 2 teaspoon 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.
Cook on a medium heat grill till browned (around 6-8 minutes on each side) or roast in the oven (430℉/220℃ fan for 30 mins). Baste with 2 tablespoon melted butter for a shiny glaze.
Garnish with ⅛ teaspoon chaat masala and serve with raita and chutney (see notes).

Notes

This recipe works with any cut of boneless lamb or goat meat, with most of the fat trimmed off and cut into small pieces. You could use a shoulder, leg, or even chops.

Serve with a raita and coriander chutney

Store leftovers in a sealed container in the fridge for up to 3 days. warm before serving.

Nutrition