The first step is to marinate the lamb for at least an hour before cooking. This step is traditionally fairly crucial when cooking in a tandoor oven as the yoghurt not only penetrates the meat delivering the flavour but also protects it from the ferocious heat of the oven. Unfortunately, I don't as yet own a tandoor, therefore, I will try and replicate this cooking method with a conventional BBQ. The beauty of a tandoor lays with its ability to cook meats extremely fast due to the high temps it can produce. The results give beautifully caramelised meat that retains all of its juices.
For the lamb
- Rump of Lamb 1Kg
- Natural Yogurt 7 Tablespoons
- Lemon 1
- Tandoori Masala 2 Tablespoons
- Garam Masala 1 Tablespoon
- Turmeric 1 Tablespoon
- Garlic 3 Cloves
- Smoked Paprika 1 Teaspoon
- Tomato Puree 2 Tablespoons
- Extra Virgin Olive Oil 4 Tablespoons
- Coriander small bunch
- Sea Salt 2 Teaspoons
For the Jasmine Rice
Jasmine Rice 100g
Water 2 cups
Salt 1 Tablespoon
1. Start by making the tikka marinade which is simply a matter of placing all the ingredients in a large bowl and combining. Ensure the garlic is crushed or chopped finely and cut the lamb into square inch sized chunks.
2. Coat the chunks of lamb with the marinade and place to the side for 1 hour to allow the flavours to penetrate the meat.
3. To make the jasmine rice add the knob of butter to a saucepan and melt. Add the rice and lightly fry for 30 seconds. The frying will toast the rice and add a nutty dimension to the flavour. When cooking rice I use a 2:1 ratio of 2 parts water to 1 part rice. Bring the water to the boil then immediately transfer the saucepan to the smallest ring on the lowest heat on the stove. Add the salt and cook for a further 12 minutes with the lid on.
4. After allowing sufficient time for the marinade to penetrate the meat it's time to cook. Skewer the lamb which makes it easier to turn. If using charcoal wait until the flames have mostly died down and set the skewers directly over the heat. If cooking on a gas grill give it time to reach its max temp. Cook the lamb for around 2 minutes per side which should char the lamb sufficiently providing that tandoor smokiness tikka is renowned for.
5. After 4 minutes of cooking directly over heat move the skewers to the other side of the grill to cook indirectly with the lid on for a further 5 minutes.
6. Remove the skewers from the grill and allow to rest for 5 minutes before serving.
7. I served with a cooling raita, some freshly chopped coriander and the fragrant Jasmine rice.
Hope you enjoy,