Topic: The best Lamb Tikka I have ever tasted

[976bar]

Following the recent recipes on Chicken Tikka, I decided a few days ago to have a go at Lamb Tikka. The recipe is pretty similar as to Chicken Tikka with the addition of an item or 2. I ended up marinating this for over 48 hours and I have to admit the results were very good. I've added a couple of pictures of the Lamb Marinating and the final product on the plate......

Ingredients
600g Lamb Leg Steaks
1 heaped tblsp Pataks tikka curry paste 
1 level tblsp Pataks tandoori curry paste
1 heaped tsp fresh garlic, finely chopped
1 tsp fresh grated ginger
1 tsp lemon juice (Jiff is ok)
1/4 tsp Kashmiri chilli powder
1 desert  spoon (10ml) spice mixture (equal parts ground coriander, turmeric, garam masala, curry powder). I use this same mix for my curries.
1/4 tsp Red food colouring
1 level tsp methi
1 level tsp salt
2 tblsp veg oil
3 tblsp water

Method
1. Chop the Lamb into 2 or 3 inch pieces
2.  Mix the rest of the ingredients in a bowl
4. Add the lamb to the runny spice mixture, cover and leave in fridge for 8 hours minimum, the longer the better. I just marinated mine for 48 hours.
5. Heat a non stick pan and cook the lamb on a high heat to seal the edges, then reduce the heat to ensure the lamb cooks through and is tender.

Serve with salad, a lemon wedge and mint sauce.

[qprbob]

976bar
That looks really tasty. I will be trying this, this weekend but will be putting the Tikas on skewers and cooking over coals.

[976bar]

Thats my next ambition to try it over the coals, I guess it will all depend on the lamb cut people buy as to how it will turn out.

Let us know how you get on

[Curry King]

That looks very good, I've not really tried much lamb tikka I always think it would be a waste of expensive meat, I don't really know why and looking at that I am tempted to try it.

[976bar]

I was eating Lamb Tikka for years before I tried the Chicken version. I appreciate that Lamb is an expensive cut of meat, but the flavour is so much better than chicken. I am currently looking into stewing lamb which is cheaper and whether I could adapt it into a dish which will keep the flavour and style of the BIR if slow cooked rather than the more expensive cuts.

I will also ask my local butcher to joint a leg of lamb for me to try. Not only could this produce the lean meat needed for this dish but also give me the bone to boil up for stock.

[fried]

Big thanks out to everyone on the site. Finally managed to cook decent naan and pilau rice.

I'd love to cook up a batch of lamb tikka to use in various recipes. Is it possible to freeze tikka recipes? and if so, would it be advisable to half cook it?

Thanks in advance.