This tandoori lamb tikka just plain gets it.
If there is one recipe that is going to impress, it’s this tandoori lamb tikka!
I serve it at so many barbecues. It’s delicious served on it’s own with a little raita and/or lime wedges and amazing stirred into a BIR style lamb curry.
Although I normally cook this outdoors on the barbecue, it is also very good cooked under the grill in the oven.
Tandoori lamb tikka can be on the day you serve it.
That said, the meat will benefit greatly from a longer marinating time. I usually marinate the meat for 48 to 72 hours but this is optional.
In the UK, our lamb meat is very high quality so it is quite tender when cooked even without a long marinating time. When cooking tandoori lamb tikka, you can use shoulder or leg.
I tend to go for leg as it is a much more tender cut.
Make this Tandoori Lamb Tikka recipe your own
Although this exact tandoor lamb tikka recipe is the one I use most often.
That said, I do often adjust the spices depending on who I’m serving it too.
You might like to marinate the lamb in more or less chilli paste, for example, depending on your heat preferences.
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.
The tandoori lamb tikka is also amazing stirred into a BIR (British Indian Restaurant) style lamb curry. That is how I use this recipe most often.
Step by Step Photographed Instructions…
If you like this tandoori lamb tikka recipe, you might like to try some of these too.
- 800g Lamb meat from the leg - trimmed of fat and cut into cubes
- 4 tbsp garlic and ginger paste
- 2 tbsp green chilli paste
- ½ tsp salt (or to taste)
- Juice of two limes
- 1 tablespoon garam masala
- 1 teaspoon red chilli powder
- 1 tablespoon cumin
- 1 teaspoon coriander powder
- 1 teaspoon dried fenugreek leaves
- 1 tbsp mustard oil
- 1 teaspoon English mustard
- 3 tablespoon Greek yoghurt
- 1 tablespoon mint sauce
- Rub the garlic and ginger paste, green chilli paste, lime juice and salt into the meat and marinate for 20 minutes.
- To make the second marinade, whisk 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 but you could get away with just one hour.
- When ready to cook, remove the meat from the marinade.
- If cooking on the barbecue, 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 cooked through.
- If cooking in the oven, pre-heat your oven to 200c (400f) and place the lamb tikka on a rack. Cook for about 20 minutes or until just cooked through. Turn on your grill to high and continue cooking until charred to your liking.
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I hope you enjoy this tandoor lamb tikka recipe. If you do try it, please leave a comment. I would love to hear from you.