Lamb Tikka RecipeOrigin: India Period: Traditional |
Ingredients:
400g Lean Lamb taken from the leg 
Lamb Tikka Preparation:Method:The lamb for this dish must be very lean. Cut thick strips from the leg or use pre-prepared lamb steaks (which originate from the same area). Place the lamb steaks and the tandoori marinade and ensure that all the lamb is covered. Cover bowl and refrigerate for at least six hours (preferably overnight). When ready pre-heat your oven to at least 220°C then shake-off the excess marinade from the lamb place on a wire rack insert into a roasting tin and bake near the top of your oven for a minimum of fifteen minutes (twenty minutes if you like your lamb well done).. Serve immediately with lemon wedges and a yoghurt mint sauce. |
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