Lamb Tikka
From docjoe 15 years agoIngredients
- 1 lb. lean ground lamb shopping list
- 1 1/2 cup yogurt shopping list
- 1 Tbl. ground almonds (or use cashews or peanuts) shopping list
- 1 Tbl. oil shopping list
- 3 cloves garlic, minced finely shopping list
- 2 scallions, chopped finely shopping list
- juice of 1 lemon shopping list
- 1 tsp. curry powder shopping list
- 1/2 tsp. ground cardamon shopping list
- 1/4 tsp. cayenne pepper shopping list
- 2 tsp. fresh mint, finely chopped shopping list
How to make it
- Soak 20 bamboo skewers in water and set aside,
- Place all ingredients except for the lamb and scallions in a mixxing bowl and stir to combine well.
- Reserve about 1 cup of the sauce in a separate small bowl for a dipping sauce, stored covered in the refrigerator.
- Combine the lamb and scallions well.
- Add 3 Tbl. of the sauce and mix well again.
- Test to see if the mixture holds together, adding a little sauce at a time if necessary to achieve a moist mixture (not too wet or soft).
- With moistened palms, form the mixture into slightly oval balls (about 1 1/2" long).
- Place shaped balls into a shallow dish.
- After forming all the lamb, pour the remaining sauce over them, covering the dish with plastic wrap and let marinate in refrigerator overnight.
- Preheat the grill and line a baking sheet with foil.
- Thread one ball on a skewer and arrange on the baking sheet.
- grill for 8 minutes or until golden on all sides.
- Serve with the reserved sauce. for dipping
People Who Like This Dish 2
- april35 Nowhere, Us
- mystic_river1 Bradenton, Florida
- docjoe Davie, FL
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The Rating
Reviewed by 1 people-
Love that lamb and I will use garam masala as a sub for the spices. Thank you.
joymariemystic_river1 in Bradenton loved it
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