Topic: Lamb tikka?

[shaun63]

hi just use lamb backstraps and cook it on a gridle pan comes out great everytime shaun

[Malc.]

Funny this should pop up at the moment. I've recently been researching authentic Turkish sis recipes (shish kebabs). I can't remember where I came across it but I ended up trying Lamb Rump. All I can say is, I won't be using any other cut for lamb kebabs again.

I do agree with Shaun that Loin (backstraps) is by far the most tender of the cuts, but it's far too expensive (at least here in the UK).

Rump, is perfect for grilling or the BBQ and doesn't require any length of time tenderising in a marinade. I've used it several times now and it really does deliver fantastic results and, it's alot cheaper.

[Unclebuck]

after a lot of tinkering this is my method of tikka'd lamb its a bit long winded but it makes dangerous tasty tikka

add the cubed lamb to a pot of sliced onions, G+G paste, water, turmeric, garam massala, tom puree, seal the lid tight so no vapor escapes [amounts vary depending how much lamb there is]

pre-heat oven on 150C and cook for 4 hours, allow to cool then marinade in tikka overnight

then a quick burst in tandoori/grill/BBQ.