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Tikka Mughlai Lamb Recipe

  • Author: Jenae Ridge


This recipe feeds: 2

*Needs to marinade overnight.


  • 1 lb of marbled meat from a leg of lamb
  • A few Yukon Gold potatoes to be halved and placed on the end of the skewers to hold the meat.


  • 1 cup of yogurt
  • 2 Tbs raw papaya paste
  • 2 Tbs ginger paste
  • 1 Tbs garlic (or shallot) paste 
  • 2 Tbs almond paste 
  • 2 Tbs pistachio paste
  • 1/2 tsp garam masala
  • 1 tsp caraway seed
  • 1 tsp Kashmiri chili powder
  • 3 Tbs cornflour
  • 3 Tbs vegetable oil



  1. Mix all of the ingredients for the marinade together in a big bowl.

Almond & Pistachio Paste 

  1. If your nuts are not already blanched, add about 1/2 cup of water to a small saucepan. Bring the water to a boil. When it’s boiling add in about 15 almonds or pistachios (whatever nuts you are using).
  2. Take the pan off the heat and let the nuts sit in the boiling water for about 5 minutes. Then drain them and using a soft cloth or paper towel rub the skin off the nuts.
  3. Grind into a paste using a food processor or grinder.

Papaya Paste

  1. Cut open papaya, and remove seeds with a spoon.
  2. Scoop the flesh into a food processor, and grind it into a paste

Ginger Paste

  1. Add ginger to a food processor with a little water, and grind it into a paste.

Garlic Shallot Paste

  1. Add garlic and shallots to a food processor with a little water, and grind it into a paste.

The Lamb

  1. Cut the lamb pieces (the Tikkas) into chunks that you can thread onto a skewer.
  2. Slash the pieces with a paring knife to allow the marinade to penetrate the meat.
  3. Pour the marinade over everything. Stir it around well. Cover the bowl and refrigerate it for at least 8 hours, or overnight*.

To Cook

  1. Add 1 tsp of salt to the marinade, mix it in and let it sit for 15 minutes. 
  2. Now wipe your skewers down with vegetable oil and thread the tikkas onto them. Add a half potato to use as a stopper. 
  3. Let the skewers rest for 15 minutes before cooking, which gives the marinade a chance to dry out a bit on the meat.
  4. Heat your tandoor oven. The temperature should be between 480 to 500  degrees.
  5. Place the skewers into the oven. Cook for about 10 minutes, rotating as needed. 
  6. After 10 minutes take them out and rest them on the side of the tandoor oven to let the drippings fall for about 5 minutes.
  7. Brush them with more marinade then pop them back in for 5 to 8 minutes depending on how well done you want your meat.


*Needs to marinade overnight.

Served with:
Basmati Rice with raising, cashews, and saffron
Indian Dried Fruit Salad with Rosewater and Star Anise
A mint and pomegranate raita
Spinach Salad with Peanut and Coconut powder (Palak Koshimbar)