- 1 and 1/2 lbs of butterflied leg of lamb, trimmed of fat and cubed into 1 inch pieces.
- 2 onions, chop one up, set the other aside for a garnish later
- 3 inch long piece of fresh ginger peeled and chopped
- 3 cloves of garlic or 4 shallots, peeled and chopped
- 2/3 cup lemon juice
- 1 Tbs ground coriander
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp ground tumeric
- 1/4 tsp ground mace
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1 cup olive oil
- 2 and 1/2 tsp salt
- 1/4 tsp freshly ground pepper
- 1/2 to 1 tsp Kashmiri chili, or Cayenne, (I use 1 tsp)
- 1/2 tsp orange food coloring
- Put the chopped onion, garlic or shallots, ginger, 4 Tbs of lemon juice into a food processor or blender. Blend it at high speed to get a smooth paste.
- Add the paste to a large bowl with a non-metallic lining.
- Add in all the other ingredients and mix until combined.
- Cut the lamb into 1 inch chunks to fit on your skewers.
- Take the lamb chunks and make little jabs in the cut pieces with a knife. This is to allow the marinade to permeate the meat thoroughly. Now take your lamb chunks and put them into the marinade paste.
- Give it a little massage in there making sure all the paste gets well rubbed into the meat.
- Cover your container and stick it in the fridge to chill for 24 hours or overnight. Turn the meat cubes over a few times while they’re sitting in the marinade paste.
- Peel the second onion and cut it into very thin rings. Soak the rings in ice water, cover and refrigerate them.
- Oil the tandoor skewers, then slide the meat chunks onto them and baste them again. I use a cut-up chunk of raw potato as a stopper to keep the meat from sliding off the skewers while cooking. Let the meat sit on the skewers and dry for 10 to 15 minutes before cooking them.
- When you are ready to cook, light your tandoor! My Homdoor is powered by propane, it can also be used with coals, but for an area like mine that is subject to wildfire… we use propane.
- Your tandoor should be at about 480 degrees when you add the skewers.
- Adjust the lid, for proper temperature control and cook for 10 minutes, reaching in and rotating the skewers every few minutes.
- After 10 minutes, take them out and rest them upright snd baste them again with the marinade.
- Then let them rest hanging for about 5 minutes. Put them back into the tandoor. Cover, and cook for another 5 to 8 minutes, depending on how you like your lamb.
- When the lamb is cooked remove the skewers.
- Slide the meat off of the skewers and serve using the thin rings of onion that were chilled in the fridge.
Needs to marinade overnight – 24 hours.
I served this over Basmati Rice with Sultanas, almonds, and whole spices.
This Lamb Tikka recipe can be made on a BBQ also but I highly recommend a tandoor for authentic flavor and a whole lot more FUN!