Whoever said that when you take the family camping, you have to serve boring burgers and sausages? I am a big burger fan but for me a great burger is a pure art form and something that deserves a bit of attention to do correctly. More on that in future posts.
This tandoori lamb tikka is more like it. I skewered these up over the weekend when I took my family camping on the coast of Norfolk. There wasn’t one bit left over.
I have to admit that I did cheat a little and began marinating the meat three days before barbecuing it. It was all ready to skewer up and cook when we arrived at our campsite.
Make this Tandoori Lamb Tikka recipe your own
If you want to make this tandoori lamb tikka even more memorable and delicious, try serving it with some homemade naans or Indian flatbreads. Wrap the meat into the naans and top with your favourite lettuce and vegetables and a nice coriander and mint raita. This is my kind of meal.
Marinate the lamb in as much or as little chilli paste as you like to suit your own taste.
If you enjoyed this recipe try these similar ones:
- 800g Lamb meat from the leg - trimmed of fat and cut into cubes
- 2 tablespoons ginger paste
- 2 tablespoons garlic paste
- 2 tablespoons green chilli paste
- 2 tablespoons raw papaya paste (half a raw papaya - skin on, blended with 2 tbsp mustard oil)
- ½ tsp salt (or to taste)
- Juice of two limes
- 1 tablespoon garam masala
- 1 teaspoon red chilli powdr
- 1 tablespoon cumin
- 1 teaspoon coriander powder
- 1 teaspoon dried fenugreek leaves
- 1 teaspoon mustard oil
- 1 teaspoon Coleman’s mustard
- 3 tablespoon plain yogurt
- 1 tablespoon mint sauce.
- Rub the garlic, ginger and green chilli and papaya pastes into the meat and set aside for about 20 minutes.
- To make the marinade, blend the rest of the ingredients together until very smooth.
- Cover the lamb meat cubes with the marinade and allow to marinate overnight or up to 72 hours. The longer the better.
- When ready to cook, remove the meat from the marinade.
- Skewer the meat leaving a little space between each piece so that it cooks evenly and the outside crisps right up.
- Heat your coals until very hot and white. If your hand become very hot after holding it at the height your meat will be when grilling, the charcoal is ready.
- Grill the meat, turning regularly until it is crisp and nicely browned on the outside and still nice and pink on the inside. Don't worry too much about this. I am a rare meat fan but have over cooked the lamb on occasion and it still comes out beautifully even when well done.