Indian Lamb Tika


1 lb lamb fillet
2 scallions chopped

  • 1 and 1/2 cups plain yogurt
  • 1 tbs ground nuts, almonds, cashews or peanuts
  • 1 tbs canola  oil
  • 3 cloves garlic, minced
  • juice of 1 lemon
  • 2 tsp garam masala or curry powder
  • 1/2 tsp ground cardamon
  • 1 tsp cayenne pepper
  • 2 tbs fresh mint, chopped
  • To prepare the marinade, put all the ingredients in a bowl and stir well to mix.
  • Reserve about 1/2 cup of the mixture in a separate bowl to use as a dipping sauce.
  • Cut the lamb fillet into small pieces and put in the bowl of a food processor along with the scallions.
  • Process, pulsing until the meat is finely chopped. Add 3 tbs of the marinade and pulse again.
  • Test to see if the mixture holds together by pinching a little between your finger tips.
  • Add a little more marinade if necessary, but do not make the mixture too wet and soft.
  • With moisten palms, form the meat mixture into slightly oval-shaped balls measuring about 1 and 1/2 inches long, and arrange them in a shallow dish.
  • Spoon over the remaining marinade, cover and chill the meatballs in the refrigerator for 8-10 hours or overnight.
  • Preheat a grill or broiler. If using a broiler line a baking sheet with foil.
  • Thread each meatball on a pre soaked skewer and arrange on a baking sheet.
  • Grill or broil for about 5 minutes, turning occasionally, until crisp and golden on all sides.
  • Serve with the reserved marinade as a dipping sauce.




5 min


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