Balti Lamb Tikka Recipes

LAMB TIKKA

Lamb Tikka image

This is a great recipe based on one from Linda Fraser's cookbook, The Book of Curries & Indian Foods. Cook time doesn't include the 4 to 6 hours refrigeration time.

Provided by mersaydees

Categories Lamb/Sheep

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 lbs boneless leg of lamb
1 teaspoon ground cumin
3/4 teaspoon ground turmeric
salt
6 tablespoons plain yogurt
1/2 small onion, finely chopped
1 piece fresh gingerroot, grated (2-inch)
2 garlic cloves, crushed
3 drops red food coloring (optional)
1 teaspoon garam masala
8 skewers

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.

BALTI LAMB TIKKA

Balti Lamb Tikka image

Make and share this Balti Lamb Tikka recipe from Food.com.

Provided by JustJanS

Categories Lamb/Sheep

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup plain yogurt
3 teaspoons curry paste
1 garlic clove, crushed
1 teaspoon salt
1 teaspoon garam masala
1/4 cup shredded fresh coriander leaves
2 tablespoons lemon juice
500 g lamb, filet thinly sliced
1 tablespoon peanut oil
1 tablespoon tomato paste
1 large tomatoes, chopped
1 medium green capsicum, seeded and thinly sliced
2 red chilies, quartered

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.

Nutrition Facts : Calories 434.9, Fat 28.2, SaturatedFat 11.1, Cholesterol 128.4, Sodium 749, Carbohydrate 9.2, Fiber 1.6, Sugar 5.9, Protein 35.5

ALL-IN-ONE POSH LAMB BALTI

All-in-one posh lamb balti image

Feed a crowd with this gorgeous slow-cooked curry made from tender lamb shanks

Provided by Sarah Cook

Categories Dinner

Time 4h55m

Number Of Ingredients 38

Ingredients

5-6 lamb shanks
3-4 onions , halved and sliced
100g fresh ginger , peeled and roughly chopped
6 garlic cloves
2 x 400g cans chopped tomatoes
6 tbsp balti paste
2 tbsp garam masala
4 tsp brown sugar
handful pomegranate seeds, to serve
handful coriander leaves, to serve
yogurt or raita, Indian chutneys or pickles, and rice and naan or chapatis, to serve
2 tbsp balti paste (we used Patak's)
2 tbsp sunflower or vegetable oil
juice 1 lemon
2 tsp ground cumin
2 tsp brown mustard seeds
2 tsp ground turmeric
2 tsp kalonji (nigella or onion) seeds
1 tsp ground cinnamon
5-6 lamb shanks
3-4 onions , halved and sliced
100g fresh ginger , peeled and roughly chopped
6 garlic cloves
2 x 400g cans chopped tomatoes
6 tbsp balti paste
2 tbsp garam masala
4 tsp brown sugar
handful pomegranate seeds, to serve
handful coriander leaves, to serve
yogurt or raita, Indian chutneys or pickles, and rice and naan or chapatis, to serve
2 tbsp balti paste (we used Patak's)
2 tbsp sunflower or vegetable oil
juice 1 lemon
2 tsp ground cumin
2 tsp brown mustard seeds
2 tsp ground turmeric
2 tsp kalonji (nigella or onion) seeds
1 tsp ground cinnamon

Steps:

The day before, mix all the marinade ingredients together. Put the lamb shanks in a roasting tin and rub the marinade all over them. Cover and chill overnight.
Heat oven to 220C/200C fan/gas 7. Roast the lamb for 20 mins to brown, then reduce the oven to 160C/140C fan/gas 3. Cover the tin tightly with a couple of layers of foil, scrunching well round the sides so that no steam escapes, and return to the oven for another 3 hrs.
Uncover the lamb and increase the oven to 180C/160C fan/gas 4. Scatter the onions into the juices in the tin, then return to the oven for 30 mins, uncovered. Meanwhile, put the ginger, garlic, 1 can of chopped tomatoes, balti paste, garam masala and sugar into a blender or food processor. Whizz together until fairly smooth. When the onions have cooked for 30 mins, stir the tomatoey paste into the onions and juices with the second can of tomatoes, and return to the oven for a final 30 mins.
Scatter the lamb with pomegranate seeds and coriander, then serve straight from the tin with cooling yogurt or raita, your favourite Indian pickles, and plenty of rice and breads to mop up the tasty balti sauce.
The day before, mix all the marinade ingredients together. Put the lamb shanks in a roasting tin and rub the marinade all over them. Cover and chill overnight.
Heat oven to 220C/200C fan/gas 7. Roast the lamb for 20 mins to brown, then reduce the oven to 160C/140C fan/gas 3. Cover the tin tightly with a couple of layers of foil, scrunching well round the sides so that no steam escapes, and return to the oven for another 3 hrs.
Uncover the lamb and increase the oven to 180C/160C fan/gas 4. Scatter the onions into the juices in the tin, then return to the oven for 30 mins, uncovered. Meanwhile, put the ginger, garlic, 1 can of chopped tomatoes, balti paste, garam masala and sugar into a blender or food processor. Whizz together until fairly smooth. When the onions have cooked for 30 mins, stir the tomatoey paste into the onions and juices with the second can of tomatoes, and return to the oven for a final 30 mins.
Scatter the lamb with pomegranate seeds and coriander, then serve straight from the tin with cooling yogurt or raita, your favourite Indian pickles, and plenty of rice and breads to mop up the tasty balti sauce.

Nutrition Facts : Calories 670 calories, Fat 39 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 13 grams sugar, Fiber 4 grams fiber, Protein 64 grams protein, Sodium 1.2 milligram of sodium

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