Lamb tikka recipe

  • Serves 4
  • 1 hr to prepare and 20 mins to cook
  • 350 calories / serving
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Combine the spices with the oil, lemon juice, tomato purée, coriander, salt and pepper in a large mixing bowl until smooth. Add the lamb pieces, mix well with your hands to coat evenly in the spice mixture.

Cover and chill for at least 45 minutes. When ready to cook, remove from the fridge and preheat the grill to hot. Thread evenly onto the wooden skewers and grill for 12-14 minutes, turning occasionally, until cooked. Remove and allow to rest for a few minutes before serving.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 400g boneless shoulder of lamb, diced evenly
  • 1tbsp coriander, roughly chopped
  • 50ml sunflower oil
  • 1tsp tomato puree
  • 1tsp ground cumin
  • 1tsp ground coriander
  • 1tsp red chilli powder
  • ½tsp turmeric
  • ½tsp garam masala
  • juice of ½ lemon
  • salt
  • pepper
  • wooden skewers, soaked in water for 30 minutes
  • Energy 1450kj 350kcal 18%
  • Fat 31g 44%
  • Saturates 10g 50%
  • Sugars 1g 1%
  • Salt 0.1g <1%

of the reference intake
Carbohydrate 0.5g Protein 18g Fibre 0.1g


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