This is a traditional tikka recipe of the Indian origins, in which the lamb is marinated in yogurt and spices. The lamb is usually cut into cubes, but the cooking time can be halved by cutting it into strips instead, as in this recipe.
Ingredients: (Serves 4)
450 g / 1 lb lamb, cut into strips (to reduce cooking time)
175 ml / 6 fl oz / 0.75 cup natural (plain) yogurt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon chili powder
1 teaspoon garlic pulp
1 teaspoon salt
1 teaspoon garam masala
2 tablespoons chopped fresh coriander (cilantro)
2 tablespoons lemon juice
2 tablespoons corn oil
1 tablespoon tomato puree (tomato paste)
1 large green (bell) pepper, seeded and sliced
3 large fresh red chilies
Method:
1. Put the lamb strips, yogurt, ground cumin, ground coriander, chili powder, garlic, salt, garam masala, fresh coriander (cilantro) and lemon juice into a large mixing bowl and stir thoroughly. Set to one side for at least 1 hour to marinate.
2. Heat the oil in a deep round-bottomed frying pan (skillet) or a medium wok. Lower the heat slightly and add the tomato puree (paste).
3. Add the lamb strips to the pan, a few at a time, leaving any excess marinade behind in the bowl.
4. Cook the lamb, stirring frequently, for 7-10 minutes or until it is well browned.
5. Finally, add the green (bell) pepper slices and the whole red chilies. Heat through, checking that the lamb is cooked through, and serve.
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