Balti Lamb Tikka Recipes

LAMB TIKKA

Steps:

• Trim fat from lamb; cut lamb into 1 1/2 -inch cubes.
• Place lamb cubes in a bowl; add cumin, turmeric, salt, yogurt, onion, gingerroot and garlic.
• Mix together well; if desired, add enough coloring to give mixture a red tint.
• Cover and refrigerate 4 to 6 hours.
• Drain lamb from marinade and thread cubes onto eight short skewers, pressing cubes closely together.
• Preheat broiler or grill.
• Cook kabobs 15 to 20 minutes, or until done, basting kabobs with any remaining marinade and turning occasionally during cooking.
• The lamb is ready when it is browned on the outside and still slightly pink in the center.
• Sprinkle with Garam Masala and serve at once.

LAMB BALTI

Steps:

• 1. Heat oil in a med saucepan.
• 2. Add onion, cook until soft.
• 3. Add Patak's Balti Spice Paste, key flavours cumin, coriander, ginger, 100ml of water, ginger and garlic
• 4. Stir occasionally, until reduced and thickened
• 5. Add lamb and fry until sealed.
• 6. Add 100ml water, bring to the boil, cover and simmer gently for 20 minutes.
• 7. Add tomatoes, red pepper and sugar
• 8. Simmer uncovered for 10 minutes.
• 9. Garnish with fresh chopped coriander.

BALTI LAMB TIKKA

Steps:

• Combine yogurt, curry paste, garlic, salt, garam masala, coriander and lemon juice in a non-reactive bowl. Mix well. Add the lamb; stir until well coated. Cover and marinate in fridge for 1 hour.
• Heat the oil in a wok over a medium-high heat. Add the lamb and marinade gradually, stirring constantly until colour changes. Stir fry until lamb is tender-about 8-10 minutes.
• Add tomato paste, tomato, capsicum and chilies. Cool for 3 minutes, stirring frequently.