Lamb tikka recipe
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
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.
