- 2 lb of lamb cut from the leg and cubed
- 1 cup of raw diced papaya (tenderizes the meat)
- 4 tsp ground Kachri …(okay Kachri is a type of cucumber grown in Bengal, Punjab, and Pakistan. It’s a dried ground up cucumber with a tangy sourish taste.) I didn’t have any Kachri in my larder so I used dried amchur powder (dried mango powder), if you don’t have that, just use LEMON JUICE
- 1 cup of yogurt
- 1 cup of whipping cream
- 2 Tbs ginger paste (ground raw ginger)
- 4 tbs garlic or shallot paste (ground raw garlic or shallot) use your food processor or spice grinder w/ a little bit of water to keep things moving.
- 2 Tbs ground black pepper
- 1 tsp ground green cardamom
- 4 tsp garam masala
- 2 tsp Kashmiri chili or red chili powder
- 6 Tbs of vegetable oil
- 2 tsp of salt
- Cut up the papaya.
- Mix everything together all except the SALT. The salt goes into the marinade 15 minutes before cooking.
- Cut the lamb into cubes for the skewers. Place them in a bowl. Slash the meat with a paring knife, this allows the marinade to penetrate the meat. Pour the marinade over the meat.
- Stir it around well, and pop it into the fridge to marinate overnight or at least 8 hours.
- Oil and wipe your skewers, and thread the meat onto them. I use a halved Yukon gold potato as a stopper to keep the meat from sliding off while cooking. If you are using a grill you won’t have to do this.
- Once the meat is on the skewers let it rest for 15 minutes while you light your Tandoor oven.
- The tikkas are cooked at 500 degrees for 10 minutes. Add to Tandoor, and cook for 10 minutes.
- Remove from heat and hang them on the side of the tandoor.
- Then baste them with the marinade, and let them rest for 10 minutes.
- Then in again for another 5 to 8 minutes depending on how done you like your lamb.
- When they’re done take them out, and rest them on a platter.
- Remove them from the skewers, and serve them up.
Marinade overnight, or at least 8 hours.
My Homdoor Tandoor is fueled by propane and is a dream to cook with. Fast, efficient, we don’t use the grill anymore. Yes, you can make this with a grill or even in the oven but nothing beats the tandoor. And I say this as the weirdo with 4 old school wood grills in my Santa Monica backyard trying to replicate tandoor cooking for a crowd. Homdoor is easier!
I served this with a Saffron rice with saffron, sultanas, cashews, and pomegranate arils, an Indian dried fruit salad with rosewater dressing a mint, and pomegranate raita, and Green Bean Thoran.
I dressed the Tikkas up with some cara cara orange slices.
The dessert was Gulab Jamun and chai click for my recipe.