Balti Lamb Tikka Recipes
LAMB TIKKA
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
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
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
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
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
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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