45min 2 ppl
Lamb Tikka
30 minutes
2 people
Medium
30 min · 8 steps
Medium: 31–60 min or 7–12 steps
360 kcalper person
Protein 42g
Carbs 6g
Fats 20g
About this dish
Tender chunks of lamb leg marinated in a bold spiced yogurt and cooked under a high grill until charred and smoky — the richer flavour of lamb takes beautifully to the tandoori spice blend, creating a memorable starter.
Allergy Info
Dairy
Diet Info
Meat
Ingredients
Fresh Produce
- Garlic Clovesminced2
- Fresh Gingerfinely grated12.5 g
- Lemoncut into wedges0.5
- Red Onionfinely sliced0.5
- Fresh Coriander to serve
Meat & Poultry
- Boneless Lamb Legcut into 4cm chunks350 g
Dairy & Eggs
- Full-Fat Plain Yogurt100 g
Spices & Seasonings
- Kashmiri Chilli Powder1 tsp
- Ground Cumin0.75 tsp
- Ground Coriander0.5 tsp
- Garam Masala0.5 tsp
- Ground Turmeric0.25 tsp
- Ground Cinnamon0.25 tsp
- Salt0.5 tsp
Oils & Condiments
- Lemon Juice1 tbsp
- Vegetable Oil1 tbsp
- Fresh Mint Chutney to serve
Utensils
- large mixing bowl
- whisk
- grater
- sharp knife
- chopping board
- metal skewers
- baking tray
- wire rack
- aluminium foil
- meat thermometer
Method
1
Cut the lamb leg into 4cm chunks. Mince the garlic and grate the ginger.
Approx. 5 minutes
2
In a large bowl, whisk together the yogurt, lemon juice, garlic, ginger, Kashmiri chilli powder, cumin, coriander, garam masala, turmeric, cinnamon, vegetable oil and salt until smooth.
Approx. 5 minutes
3
Add the lamb chunks to the marinade, coat thoroughly, cover and refrigerate for at least 6 hours, or overnight.
Approx. 5 minutes
4
Preheat the grill to its highest setting and line a large baking tray with foil. Place a wire rack over the tray if available.
Approx. 5 minutes
5
Thread the marinated lamb onto metal skewers and arrange on the rack.
Approx. 5 minutes
6
Grill the lamb for 12–15 minutes, turning once halfway through, until charred at the edges but still slightly pink inside. Check the internal temperature reaches 70°C using a meat thermometer.
Approx. 15 minutes
7
Remove the skewers from the grill and let the lamb rest for 3 minutes.
Approx. 3 minutes
8
Serve with lemon wedges, sliced red onion, fresh coriander and mint chutney.
Approx. 2 minutes
