Afterburner Lamb Tikka
- Prep Time2 hr
- Cook Time15 min
- Total Time2 hr 15 min
- Yield4 Servings
For the Lamb Tikka
- 500g thinly cut lamb leg steaks
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp crushed chilli (adjust to suit)
- 2 cloves of garlic
- 1 inch ginger, peeled
- 1/2 tsp salt
- Juice of 1 lemon
- 4 Tbs plain yogurt
Preparing the Lamb Tikka
Grind the marinade ingredients in a pestle and mortar to make a paste then mix with the plain yogurt.
Completely coat the lamb and leave in the fridge to marinade for two to four hours.
Set up a charcoal chimney starter 3/4 full with lumpwood charcoal, and start it going with a sheet of lit crumpled newspaper underneath (or use parrafin-free fire lighters). Wait 10-15 minutes until it’s screaming hot and place a BBQ grill grate over it.
Place the marinated lamb on the searing hot grill grate for a couple of minutes each side, until you develop a lovely char on the outside.
Serve with basmati rice, yoghurt, and a naan bread cooked over the coals. The meat stays pink, tender and juicy inside, but has the smoky charred sear of a tandoor.