How to make Spicy Lamb Tikki -

Tikkis made with unique combination of lamb and papaya.

Sanjeev Kapoor

This recipe is from the book Kadai Cooking.

Main Ingredients : Boneless Lamb (हददी् रहित लैम्ब), Raw papya paste

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Spicy Lamb Tikki checkout Crispy Lamb, Crisp Sesame Lamb. You can also find more Snacks and Starters recipes like Fried Eggplant Chilli Chicken Singapore Rice Stuffed Omelette Sweetcorn Baked Veg

Spicy Lamb Tikki

Spicy Lamb Tikki Recipe Card

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History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 3.30-4 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Spicy Lamb Tikki Recipe

  • Boneless Lamb cut into cubes 1 medium

  • Raw papya paste 2 tablespoons

  • Yogurt 3 tablespoons

  • Ginger paste 1 teaspoon

  • Garlic paste teaspoon

  • Red chilli paste 1 teaspoon

  • Coriander powder 1/4 teaspoon

  • Roasted cumin powder 1 teaspoon

  • Salt to taste

  • Lemon juice 2 tablespoons

  • Fresh coriander leaves chopped 1 tablespoon

  • Oil 2 tablespoons

  • Lemon cut into wedges 2

  • Onion cut into rings 2 large

Method

Step 1

Rub the papaya paste into the lamb cubes and marinate for at least three hours, preferably in a refrigerator. Mix together the yogurt, ginger paste, garlic paste, chilli powder, turmeric powder, coriander powder, roasted cumin powder, salt, lemon juice and coriander leaves.

Step 2

Marinate the lamb cubes in this mixture for twenty minutes. Heat the oil in a kadai and sauté the lamb for four or five minutes.

Step 3

Add one cup of water and cook over medium heat till tender. Garnish with lemon wedges and onion rings and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.