Curry Recipes Online
British Indian Restaurant Recipes - Main Dishes => British Indian Restaurant Recipes - Main Dishes => House Specialities => Topic started by: 976bar on May 15, 2012, 06:30 PM
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Had a portion of lamb Tikka left over from the weekend, so thought I would try it in my favourite dish. Garlic Chili Lamb Tikka.... absolutely lovely :)
(http://www.curry-recipes.co.uk/imagehost/pics/7238cd521fa00e4396e8ab18ab6ba27d.jpg) (http://www.curry-recipes.co.uk/imagehost/#7238cd521fa00e4396e8ab18ab6ba27d.jpg)
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Hello again 976bar !
This looks fantastic .. I don't know how I missed this !.
Which method did you use please for your lamb tikka ( I've looked in the 'tandoori / tikka' section ... but to no avail ). Would you be your usual good self and post the recipe or link to it please ... thanks !!
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Hi Colin,
I use the same recipe as I use for Chicken Tikka but also add 1 tsp of tandoori masala :)
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Sorry 976bar ... I didn't mention I would like to know how to cook the lamb tikka so that it's not chewy or was yours chewy ;)
Thanks in advance for any info !
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Sorry 976bar ... I didn't mention I would like to know how to cook the lamb tikka so that it's not chewy or was yours chewy ;)
Thanks in advance for any info !
Hi Colin,
Keep the lamb chunks big (about 3 inches), ensure you marinade for 48 hours, this will tenderise the meat, put in a roasting dish, cover with foil and bake on 150 degrees for 20 minutes, then remove, put on skewers and finish off on the BBQ for that smokey flavour.
Mine was not at all tough or chewy at all, just succulent lamb with a bit of bite :)
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976bar ... thanks for that ... I'll give this a go early next week .... I'd do it before but curry menu is planned 'til Monday !
Cheers Colin
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I missed this too Bob, although i didn't miss your experiment with the lamb tikka which i am gonna try. That is 100% BIR mate. I'll have it phall hot with keema rice and a brinjal bhaji please. Oh, and 2 poppadums as well and mint sauce ;)
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I missed this too Bob, although i didn't miss your experiment with the lamb tikka which i am gonna try. That is 100% BIR mate. I'll have it phall hot with keema rice and a brinjal bhaji please. Oh, and 2 poppadums as well and mint sauce ;)
I've yet to try brinjal bhaji, do you have a recipe please? :)
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I've yet to try brinjal bhaji, do you have a recipe please? :)
Here you are Bob. It's a bit of an acquired taste and is always a little on the oil side in most restaurants i've had it. But for me the flavour is divine
http://www.curry-recipes.co.uk/curry/index.php?topic=7778.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=7778.0)
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I've yet to try brinjal bhaji, do you have a recipe please? :)
Here you are Bob. It's a bit of an acquired taste and is always a little on the oil side in most restaurants i've had it. But for me the flavour is divine
http://www.curry-recipes.co.uk/curry/index.php?topic=7778.0 (http://www.curry-recipes.co.uk/curry/index.php?topic=7778.0)
Many thanks Dave, I love Aubergine :)
I'll be making this today along with various other dishes :)
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Just a couple of notes to make, not sure if this is the right place, might be better in Lamb Tikka.
Just before the holidays I made up a batch of Lamb Tikka specifically for use in curries. I bought what is called in France 'gigot d'agneau' which is the leg but sliced across the bone. it's very tender and is usually eaten 'pink'.
I marinated up a kilo and a half but only had room to cook a kilo. I used my usual technique; 5 mins per side under a hot grill then do the edges with a blow torch, keeping the chunks fairly big.
I cooked GCLT the first day using half the cooked lamb, it was lovely and tender. I then froze two packs of Tikka (one cooked, one just marinaded).
I then used the frozen and cooked Tikka in a recipe (can't remember which one), again lovely and tender.
However when I came back from holiday and defrosted the lamb tikka I had marinaded, cooked it exactly as before the result was disappointing chewy lamb.
Be warned!