Lamb Tikka |

Posted on

11 October 2012



Lamb Tikka


<em><strong>FOR THE KEBABS </strong></em>
3/4kg boneless lamb - cubed
1 1/4 cup dried apricots - soft
3 onions - cut into wedges (layers separated)
FOR THE MARINADE</strong></em>
1 tbsp apricot jam
3 tbsp <em><strong>Coriander and Mint</strong></em> chutney - * Check for the <em><strong>Coriander and Mint Chutney</strong></em> recipe in <em></em>
1 tbsp mustard powder
2 tbsp vinegar
1/2 cup tomato sauce
2 cloves garlic - crushed
1 tbsp worcestershire sauce
Salt and pepper


  • First, blend all the marinade ingredients in a large bowl - preferably non-metallic.
  • Then marinate the lamb pieces for about 2 hours or leave overnight in the refrigerator.
  • The next day, skewer the lamb pieces (using metal or water-soaked skewers) along with the onion pieces and apricots.
  • Now barbecue the yummy marinated kebabs for about 10 - 12 minutes - take off sooner if you feel the meat is cooked through or leave on longer if need be.
  • Serve lamb tikkas/kebabs immediately with some coriander and mint chutney, and finely sliced onions and finely chopped green chillies (doused with vinegar).
Cooks Note

Serves 8 - 10

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