With summer round the corner, we all hope, one is looking forward to bbq season and more important my favourite bbq dish of all time, Lamb Tikka, chunks of marinated meat, charred and straight in your mouth, who needs sides.
I like to keep the marinade simple though spicy, typical Indian style marinade with yogurt, herbs and spices, left over a day.
Most important is the quality of meat used, with spring lamb now available, it's a choice of either shoulder or leg meat. Though if you want something soft to melt in your mouth, back chop loins, boneless, cut into chunks, you may have to ask your butcher to prepare this. This particular meat is deeper in colour, hardly any fat on it and cooks in half the time.
Next time your making Lamb Tikka's why not try my recipe below, using boneless back chop loin chunks.
500gm boneless back chop loins, cut into chunks. In other words ask the butcher to give you boneless meat from lamb back chops.
2tbsp natural plain yogurt
2tbsp lime juice
1 1/2tbsp crushed garlic
1 1/2tbsp crushed ginger
2-3 green chillies, crushed
1/2tsp ground nutmeg
1tsp smoked paprika
1tsp ground coriander
1tsp ground cumin
1/2tsp ground black pepper
1tsp garam masala
2tbsp finely chopped coriander sprigs
First sprinkle the nutmeg over the lamb chunks and rub in with your hands.
Make a paste using the rest of the ingredients, mix the marinade into the lamb and marinate for 3 hours or overnight.
Skewer and either griddle, bbq them, until slightly charred.