Thursday, 8 May 2008

Lamb Tikka Recipe

Lamb Tikka Kebab Food Recipe

Chefs lamb tikka dish is so amazing, once you try this recipe you will want to cook it again and again...that is a promise.

The lamb meat is soft and tender in texture and aromatic in flavour.

Once you have cooked this fantastic dish then simply pour the juices from the lamb tikka all over your finished plate and have that extra tastiness to the dish.

Simply follow Chefs full step-by-step recipe below for excellent results.

Ingredients for Jeenas Lamb Tikka Recipe

Leg of Lamb
1 Onion (sliced)
1 Yellow Small Pepper/Capsicum (chunks)
1 Red Small Pepper/Capsicum (chunks)
1 Green Small Pepper/Capsicum (chunks)
8 Cherry/Baby Plum Tomatoes
Salt and Pepper

For the lamb tikka marinade

4 Level Tbsp Paprika
2 Garlic Cloves (crushed/minced)
1 Tbsp Rapeseed Oil
2 Tbsp Lemon Juice
3 Small Cloves
1 Tbsp Tomato Puree
1 Tbsp Chilli Sauce

note...You can use any chilli sauce that you use like Tabasco etc.. you can add more or less chilli to your liking.

Picture of Fried Golden Onions

How to make a lamb tikka kebab recipe

Place all of the marinade ingredients chilli sauce, lemon juice, tomato puree, rapeseed oil, cloves, garlic and paprika into a small bowl and mix well.

Leave to the side for later.

Take the leg of lamb and cut off all of the lamb meat.

Cut the meat into bite sized chunks, you can chop off any excess fat from the meat as you do this.

Pour the marinade mixture onto the lamb.

Rub into the meat with your fingers.

Cover with plastic wrap and place into the fridge for 4-5 hours.

After 4-5 hours take the marinated lamb tikka out of the fridge.

Place onto four metal skewers on a baking tray.

Place the tomatoes and peppers/capsicums around the lamb tikka kebabs.

Sprinkle the lamb tikka kebabs with salt and pepper.

Cover with tin foil and place into a pre heated oven at 180C for 20-30 minutes or until the lamb is cooked through.

While your lamb tikka kebabs cook fry and gently brown the onions in a little oil.

Once your lamb tikka kebabs are cooked you will notice some water in your baking tin. This is from the vegetables and will have helped keep the lamb meat moist.

Place the fried onions onto a plate and add the lamb tikka and roasted vegetables.

Serve with basmati rice and pour the vegetable and lamb tikka juices over the rice and meat if desired.

If you enjoyed this delicious lamb tikka recipe then why not try out Chefs

lamb seekh kebab

garlic chicken kebab

vegetarian kebab recipe


Anonymous said...

excellent recipe, but could do with a few more pictures though. Maybe one or two of the marinated lamb coming out of the fridge....

Susruta said...

I am a little surprised by 'Anonymous' saying that the number of pictures were too few; in fact, it would be nicer with a fewer succinct and apt pictures. The recipe was great and I would encourage Anonymous 'to try it in real': tastes great and would love similar recipes with chicken and, (with due 'sensitivities to religious feelings') of pork and seafood specially scallops and prawns (shrimps as our american friends call them). Susruta