Bav's Lamb Tikka's

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.

Ingredients

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

1tsp salt

2tbsp finely chopped coriander sprigs

Serves4

Marinade

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.

Bav's Christmas Lamb Chops

Spicy Lamb Chops, served with a Mango, Coriander & Mint Relish

Ingredients

1kg Lamb Chops (front), 1 centimetre thick cuts

25-30 fresh mint leaves, finely chopped

1tbsp garlic paste

1tbsp ginger paste

3tbsp natural plain yogurt

1/2 juice of a fresh lemon

2tbsp sunflower oil

1tbsp ground coriander

1tsp chilli powder

1tsp ground nutmeg

1tsp ground black pepper

2tsp salt

Preparation

In a large mixing bowl, add the oil, garlic, ginger pastes and all the dry spices and mix together well.

Then add the yogurt, lemon and finely chopped mint leaves and stir in.

Add the lamb chops and mix in well, either with a spoon or using you're hands. Cover and leave to marinate up to 3 hours or preferably over night.

Arrange the chops on a large roasting tray, using all the marinade. Place in the middle of a pre heated oven at 225 °C degrees for 45 minutes. Check and shake the tray a few times.

Serve hot!

An Authentic Lamb Curry Recipe

Ingredients

1.2 kg Boneless Lamb Shoulder Chunks

1tbsp garlic paste

1tbsp ginger paste

1tbsp green chilli paste

250gms natural plain yogurt whipped

700ml water

1tsp turmeric powder

1tsp chilli powder

½tsp ground cumin

1/2tsp ground black pepper

2 large onions finely chopped (400gm)

8tbsp sunflower oil

10-12 whole black peppercorns

1tbsp cumin seeds

25gms fresh coriander finely chopped

2 tbsp tomato puree

3tbsp almond powder

Preparation

In a large bowl pour in the yogurt, water and whisk together.

Add the garlic, ginger, green chilli paste, turmeric, chilli powder, ground cumin, ground black pepper and whisk once more.

Now add in the lamb chunks and stir in.

This marinate can be used straightaway or left over night for best results.

Cooking

Heat up the oil in a large pot on a medium to high heat. Once the oil is hot, add in the cumin seeds and whole black peppercorns. Allow to crackle for 30 seconds, before adding in the onions and allow to saute.

Allow the onions to brown throughout, the key to a good curry!

Throw in the finely chopped coriander and stir in for 30 seconds before adding the lamb mixture and bring to a boil. 

Once boiling, lower heat and allow to simmer for 45 minutes with a tight lid, like the one in the picture, with some cold water in it, occasionally stirring. This keeps the steam from escaping, allowing the meat to cook quicker. 

Remove lid and add salt, tomato puree and almond powder, stir and simmer for a further 15 minutes with the lid off before serving hot.

Hot Mutton Curry

Chunks of mutton on the bone, slow cooked for a couple of hours with yogurt, tomatoes, herbs and spices.

Ingredients
1kg mutton chunks with bone
1 large finely chopped onion
900ml water
250gms natural plain yogurt whipped
4tbsp sunflower oil
10 whole black peppercorns
1tsp cumin seeds
1tbsp crushed garlic
1tbsp crushed ginger
3-4 fresh red Indian chillies
5 ripe tomatoes de-skinned and liquidised
1/2tsp ground black pepper
1/2tsp ground cumin
1tsp ground turmeric
1tsp mild chilli powder
1 1/2tsp salt

Serves 4

Place the whisked yogurt into a large bowl and then gently pour in the water while whisking at the same time to form a smooth liquid.

Add in the crushed garlic, ginger, red chillies and whisk once again, before adding in the chunks of mutton and stirring in. Can be used straight away, though for best results leave to marinate for up to 3hours or left overnight tightly covered with cling film in the fridge.

In a large non-stick pan, one which has a lid, heat up the oil on a medium heat.

Once the oil is hot, throw in the peppercorns, cumin seeds and stir fry for a minute to release the flavours. (Note: some of the peppercorns may decide to pop up in the air after added to hot oil, so be careful and stand slightly back).

Add in the onions and saute until golden brown.

Pour in the marinated mutton and stir in well. Bring to a boil, reduce heat to low and cover with a lid for an hour. Stirring occasionally.

Pour in the liquidise tomatoes and sprinkle in the ground black pepper, ground cumin, ground turmeric, chilli powder, salt, stir in well, cover and simmer for another hour. Stirring occasionally. (Note: If you find the sauce has dried up little add a cup of water, this may happen if the lid is not tightly put on and steam is releasing).

Serve hot with Naan Bread and Plain Rice

MUTTON CURRY