Balti lamb tikka: Difference between revisions
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|title=Balti lamb tikka, Indian recipe | {{#seo: | ||
|title=Balti lamb tikka, Indian recipe | |||
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|keywords= | |keywords=#lamb #baltilambtikka #tomatopuree #garammasala #lemonjuice #chilipowder #marinade #greensalad #corianderseeds #blackcumin #cumin | ||
|description=Another recipe from my early Indian cookery courses. Cut the lamb thicker and you can easily make Lamb tikka with the same ingredients | |hashtagrev=032020 | ||
|description=Another recipe from my early Indian cookery courses. Cut the lamb thicker and you can easily make Lamb tikka with the same ingredients | |||
}} | }} | ||
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{{recipesummary | Another recipe from my early Indian cookery courses. Cut the lamb thicker and you can easily make [[Lamb tikka]] with the same ingredients.{{recipesummary | ||
|TotalCalories = 1717 | |||
|PortionCalories = 429 | |||
|DatePublished=3rd November 2012 | |||
|Author=Chef | |||
|Servings = Serves 4 | |||
|Difficulty = 2 | |Difficulty = 2 | ||
|ImageComment = Lamb tikka, [[brown rice]], tomatoes, [[parathas]] and [[garlic mayonnaise]] | |ImageComment = Lamb tikka, [[brown rice]], tomatoes, [[parathas]] and [[garlic mayonnaise]] | ||
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|PrepTime = 4 hours 15 minutes | |PrepTime = 4 hours 15 minutes | ||
|CookTime = 15 minutes | |CookTime = 15 minutes | ||
|Image = [[Image:Balti lamb tikka.jpg| | |Image = [[Image:Balti lamb tikka.jpg|thumb|middle|none|alt=Electus]] | ||
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<span class="review"> | |||
<span class="reviewHeader"> | |||
====Best recipe review==== | |||
</span> | |||
''<span class="reviewTitle">Just like our local Indian</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">I have done lots of experiments with this and it's now almost perfect.</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
| 450 g lean [[Lamb|lamb]] (fillet or neck), cut into strips | | 450 g lean [[Lamb|lamb]] (fillet or neck), cut into strips | ||
| Line 27: | Line 45: | ||
| ½ teaspoon white [[Cumin seeds|cumin seeds]] | | ½ teaspoon white [[Cumin seeds|cumin seeds]] | ||
| ½ teaspoon [[Black cumin seeds|black cumin seeds]] | | ½ teaspoon [[Black cumin seeds|black cumin seeds]] | ||
| 1 teaspoon | | 1 teaspoon [[coriander seeds]] | ||
| 1 teaspoon [[Chili powder|chili powder]] | | 1 teaspoon [[Chili powder|chili powder]] | ||
| 3 [[Cloves garlic, peeled and crushed|cloves garlic, peeled and crushed]] | | 3 [[Cloves garlic, peeled and crushed|cloves garlic, peeled and crushed]] | ||
| Line 44: | Line 62: | ||
===[[Mise en place]]=== | ===[[Mise en place]]=== | ||
* Grind all of the whole [[Spices|spices]] in a [[Coffee grinder|coffee grinder]] or [[Mortar and pestle|mortar and pestle]]. | * Grind all of the whole [[Spices|spices]] in a [[Coffee grinder|coffee grinder]] or [[Mortar and pestle|mortar and pestle]]. | ||
* Mix the [[Yogurt|yogurt]], [[Cumin|cumin]], [[Chili powder|chili powder]], [[Garlic|garlic]], [[Salt|salt]] [[Garam masala|garam masala]], | * Mix the [[Yogurt|yogurt]], [[Cumin|cumin]], [[Chili powder|chili powder]], [[Garlic|garlic]], [[Salt|salt]] [[Garam masala|garam masala]], [[coriander]], [[Lemon juice|lemon juice]] and [[tomato puree]] together to make a [[Marinade|marinade]] | ||
[[Marinate]] the [[Lamb|lamb]] strips for at least 2 hours, longer if possible. | [[Marinate]] the [[Lamb|lamb]] strips for at least 2 hours, longer if possible. | ||
===Method=== | ===Method=== | ||
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Adjust the [[Chili|chili]] levels to suit your tastes, this can be fairly hot with these quantities, depending upon the types of chili you use. | Adjust the [[Chili|chili]] levels to suit your tastes, this can be fairly hot with these quantities, depending upon the types of chili you use. | ||
{{RecipeLine}} | |||
[[Category:Recipes]] | [[Category:Recipes]] | ||
[[Category:Chilli pepper recipes]] | [[Category:Chilli pepper recipes]] | ||
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[[Category:Pan fried]][[Category:Boiled or simmered]] | [[Category:Pan fried]][[Category:Boiled or simmered]] | ||
<!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/lamb|#lamb]] [[Special:Search/baltilambtikka|#baltilambtikka]] [[Special:Search/tomatopuree|#tomatopuree]] [[Special:Search/garammasala|#garammasala]] [[Special:Search/lemonjuice|#lemonjuice]] [[Special:Search/chilipowder|#chilipowder]] [[Special:Search/marinade|#marinade]] [[Special:Search/greensalad|#greensalad]] [[Special:Search/corianderseeds|#corianderseeds]] [[Special:Search/blackcumin|#blackcumin]] [[Special:Search/cumin|#cumin]] | |||
</code><!-- /footer hashtags --> | |||
Latest revision as of 19:23, 21 March 2024
This recipe requires preparation in advance!
Another recipe from my early Indian cookery courses. Cut the lamb thicker and you can easily make Lamb tikka with the same ingredients.
| Balti lamb tikka | |
|---|---|
 |
| Lamb tikka, brown rice, tomatoes, parathas and garlic mayonnaise | |
| Servings: | Serves 4 |
| Calories per serving: | 429 |
| Ready in: | 4 hours 30 minutes |
| Prep. time: | 4 hours 15 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 3rd November 2012 |
|
Best recipe reviewJust like our local Indian 5/5 I have done lots of experiments with this and it's now almost perfect. |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 450 g lean lamb (fillet or neck), cut into strips
- 175 ml natural or Greek-style yogurt
- ½ teaspoon white cumin seeds
- ½ teaspoon black cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon chili powder
- 3 cloves garlic, peeled and crushed
- 1 level teaspoon sea salt
- 1 teaspoon garam masala
- 2 tablespoons coriander leaves and stalks, chopped
- 2 tablespoons lemon juice
- Grated zest of ½ a lemon
- 2 tablespoons peanut oil
- 1 tablespoon tomato puree
- 1 green chili pepper, deseeded and sliced into thin rings
- 3 red chillies, deseeded and sliced into rings
Mise en place
- Grind all of the whole spices in a coffee grinder or mortar and pestle.
- Mix the yogurt, cumin, chili powder, garlic, salt garam masala, coriander, lemon juice and tomato puree together to make a marinade
Marinate the lamb strips for at least 2 hours, longer if possible.
Method
- Heat the oil in a wok and brown the strips, a few at a time, leaving any excess marinade behind in the bowl.
- Add the tomato puree and cook the lamb, for about 10 minutes, stirring often.
- Add the sliced chillies, and heat through. Check the lamb is cooked to your liking and serve.
Serving suggestions
Serve with naan breads, pillau rice and a green salad.
Chef's notes
If you don't have black cumin, just use white cumin instead.
Adjust the chili levels to suit your tastes, this can be fairly hot with these quantities, depending upon the types of chili you use.
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#lamb #baltilambtikka #tomatopuree #garammasala #lemonjuice #chilipowder #marinade #greensalad #corianderseeds #blackcumin #cumin