Topic: Lamb Tikka - Which Cut?

[Razor]

Hi Guy's,

I've just been reading 976bar's thread on Lamb Madras, and some of you guy's got onto the tenderness of the Lamb.

Now for me, Lamb Tikka is the king of BIR meats but, which cut should I use?

Don't get me wrong, I've been cooking Lamb Tikka for many many years, and whilst I've always been happy with the flavour, I've never quite managed to get it as tender as my fav BIR's and TA's.  I usually buy a big leg of frozen lamb (usually cheaper than fresh), cut into tikka size pieces and marinate it for at least 24 hours in the fridge.

I use blades recipe for chicken tikka but, I do add yogurt if I'm using lamb, to help tenderise really.  So, I would be grateful if you guy's could answer a few questions please:

1, Which cut of meat is best for lamb tikka?

2, What ingredients are essential for tenderising? i.e; yogurt, lemon juice and so on...

3, How long should I marinade to achieve the best results?

I'm sure the BIR's and TA's wouldn't go any longer than 24 hours, possibly less at weekends due to a busy service, so I wonder what they do?

Cheers guy's, hope you can help!

Ray

[976bar]

Hi Ray,

I've also pondered over this time and time again.

If I get a really good lamb tikka with no fat or grissle then it has to be leg. But I am like you, how the hell do they get it so tender?

I've heard that marinating it in papaya overnight really tenderises the meat, but have yet to try it. However, if you were to add that to the marinade?......... probably not BIR, but what the heck for a lovely piece of tender lamb tikka!!

It's one of the next things on my list to try.......

[Unclefrank]

Hi Razor i use the one from Iceland (leg of lamb) and marinade for  at least 24hrs in the fridge and cook on low heat at the bottom of the oven for a good 8hrs (uncovered) using blades recipe, the taste is divine, the meat just falls of the bone. Using the marinade to baste every 1/2 hour and turning the leg of lamb over as well.

[Razor]

i UF,

So, you make like a 'Raan' of lamb then?  I've often wanted to try this but the only recipe I have, requires 4 days marination

I do like the slow cook oven method, but my local TA does it over a big grille type thingy, and that gets it really tender, just wish I knew what they did.

Ray

[Unclefrank]

Yes in a way, forgot to add you have to trim nearly all the fat of but try to leave little bits here and there. Tried this with a couple of friends and they loved it it tastes like a kebab from the chippy but withoput the grease.
Usually go to a pub in West Bromwich called The Vine they do all Indian Curries (not that impressive) but the barbeque stuff they do at the rear of the place is wonderful chicken tikka spicy fish (hake) lamb tikka and a "brown sauce" dip there lamb is done the same way over a grill type thing very moist and tender will ask next time i go what they actually do (used to drink with one of the chefs) might be next weekend if im not going on a camping trip.
The brown sauce dip is as follows if you want to try
use a small frying pan and add
1/3 of a cup of brown sauce (any kind)
1 tbsp mint sauce
1/3 of a cup of hot water
1-2 green chillies whole  (to taste) you can make a slit in them if you want.
 Then just heat together for about 5 mins tasting all the time for the mint and heat balance. MAKING SURE NOT TO BURN.

[Razor]

Cheers Uf,

Would be great if you can get some tips of yer mate.

As for camping, we're embarking on our first camping trip ourselves next weekend.  With what I shelled out, I could have paid for 2 weeks fully inclusive in fekin Dubai

And I know, all the gear will be on e-bay by next Monday

Ray

[Domi]

Lamb neck fillet is good for tikka, Razor....marinades well and is always tender and moist

[Malc.]

Lamb neck fillet is good for tikka, Razor....marinades well and is always tender and moist

Spot on, I always use Neck Fillet for kebabs. If your buying it from a supermarket, be careful not to be fobbed of with a shoulder fillet which looks very similar. The shoulder fillet doesn't lend itself to short cooking like the neck fillet does.

Incidentally, my local kebab shop uses shanks.