Tikka Masala Lamb Skewers
- Details
Tikka Masala Lamb Skewers
Ingredients
For Marinade:
- 3 tablespoons ground Tikka Masala
- 1 teaspoon Sel de Mer
- 1-1/2 lbs. lamb leg sirloin, trimmed and cut into 1-inch cubes
- 1 cup Greek yogurt (not non-fat)
For Sauce
- 3 tablespoons olive oil
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon ground Tikka Masala
- 2 teaspoons Sel de Mer
- 2 teaspoons Aleppo pepper
- 1 (28 oz.) can diced tomatoes
- 1 cup coconut milk
- Fresh mint or cilantro leaves for garnish
Instructions
- In a large bowl, combine lamb pieces, Tikka Masala, salt and yogurt together, mixing well. Transfer to a large resealable bag, squeezing out the excess air and seal.
- Put the bag in a container (in case it leaks) in your refrigerator for at least an hour. Give it a 'squish' every once in a while to make sure that every piece of the lamb is coated.
- If you're going to grill the lamb, get your barbecue grill set up and ready to go. You can also pan-sear these, or use a grill pan to cook the lamb.
- Heat the olive oil in a large saute pan over medium heat. When the oil is hot, add the chopped onion and saute until slightly brown. Then add the garlic, ginger, and salt. Stir occasionally, cooking until the onions are cooked through. Now add the Aleppo Pepper and Tikka Masala, stirring several times to thoroughly mix in. Mix in the canned tomatoes and cook, stirring occasionally, until the mixture has reduced slightly and the color has deepened. (This should take about 15 minutes.) Add the coconut milk, thoroughly mixing it in, and reduce heat to low. This will let the sauce thicken while you're cooking the lamb skewers.
- While the sauce is reducing, take the bag of marinated lamb out of the refrigerator and put the lamb onto a plate. Thread the lamb onto your skewers (leave as much of the yogurt mixture on the lamb as possible - that's "flavor"). Grill (or saute) the lamb until the meat is browned and cooked to your desired doneness.
- Garnish with mint or cilantro leaves before serving.
Tikka Masala Lamb Skewers
Ingredients
For Marinade:
- 3 tablespoons ground Tikka Masala
- 1 teaspoon Sel de Mer
- 1-1/2 lbs. lamb leg sirloin, trimmed and cut into 1-inch cubes
- 1 cup Greek yogurt (not non-fat)
For Sauce
- 3 tablespoons olive oil
- 1 large onion, chopped
- 5 cloves garlic, minced
- 1 tablespoon freshly grated ginger
- 1 tablespoon ground Tikka Masala
- 2 teaspoons Sel de Mer
- 2 teaspoons Aleppo pepper
- 1 (28 oz.) can diced tomatoes
- 1 cup coconut milk
- Fresh mint or cilantro leaves for garnish
Instructions
- In a large bowl, combine lamb pieces, Tikka Masala, salt and yogurt together, mixing well. Transfer to a large resealable bag, squeezing out the excess air and seal.
- Put the bag in a container (in case it leaks) in your refrigerator for at least an hour. Give it a 'squish' every once in a while to make sure that every piece of the lamb is coated.
- If you're going to grill the lamb, get your barbecue grill set up and ready to go. You can also pan-sear these, or use a grill pan to cook the lamb.
- Heat the olive oil in a large saute pan over medium heat. When the oil is hot, add the chopped onion and saute until slightly brown. Then add the garlic, ginger, and salt. Stir occasionally, cooking until the onions are cooked through. Now add the Aleppo Pepper and Tikka Masala, stirring several times to thoroughly mix in. Mix in the canned tomatoes and cook, stirring occasionally, until the mixture has reduced slightly and the color has deepened. (This should take about 15 minutes.) Add the coconut milk, thoroughly mixing it in, and reduce heat to low. This will let the sauce thicken while you're cooking the lamb skewers.
- While the sauce is reducing, take the bag of marinated lamb out of the refrigerator and put the lamb onto a plate. Thread the lamb onto your skewers (leave as much of the yogurt mixture on the lamb as possible - that's "flavor"). Grill (or saute) the lamb until the meat is browned and cooked to your desired doneness.
- Garnish with mint or cilantro leaves before serving.
Chef’s Note: You can either spoon the finished sauce over your skewers (as seen in the picture). Or, you can remove the cooked lamb from the skewers and add to the sauce, cooking for an additional 2 or 3 minutes, to let all of the lamb goodness permeate the sauce. Then serve over steamed rice. Use the garnish either way, as it will enhance the flavor of the dish. And it looks pretty, too.
2 Comments
Leave a Comment
Umami Apple Pie
For our final meeting of the year, the World Spice Cookbook Club is taking on recipes from The Flavour Principle: Enticing Your Senses With Food And Drink. This cookbook, containing recipes from around the world, focuses …
Chicken Fried Chicken
I’ll to drive over an hour for chicken fried steak- it’s a weakness- and this chicken fried chicken would be equally worth the trip. Fortunately, it’s an easy home-made comfort food meal so you don’t …
Chermoula
Afro-Vegan by Bryant Terry is the World Spice Cookbook Club selection for May. We are whipping up his incredible Chermoula recipe! Chermoula is a versatile marinade combining fresh herbs with dried spices, oils and citrus to create …
Rooster Spice Asparagus
Songkran (สงกรานต์) is the traditional Thai New Year water festival which starts on April 13 every year. Traditionally, the throwing of water is said to be a symbol of luck to bring good rain for …
Holiday Pepper Biscotti
These crunchy treats were a clear favorite from our holiday baking sessions this year. Boasting festive pops of cranberry and pistachio, these little gems get an extra dose of pizzazz from our Holiday Pepper Blend …
This sounds really delicious. Thanks for putting this up…
Simon
It was delicious – we barely got a photo taken before they were devoured…