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Grilled Lamb Tikka
March 25, 2016

I have been craving grilled meat with rice and a yogurt sauce for weeks. I had it at a Greek restaurant but even though it was really good it didn't exactly hit the mark to kill the craving. As usual I took matters into my own hands to cook exactly what I wanted to eat. I made this grilled lamb tikka with a mint raita and a spicy chickpea and cauliflower masala and it was just what I needed. It’s been great being able to bust out the grill so early in the season!
Grilled Lamb Tikka
- Lamb and Marinade
- 1 Amerian Leg of Lamb
- 1 Cup Yogurt
- 2 Tablespoons Cumin
- 1 Tablespoon Garam Masala
- 1 Tablespoon Turmeric
- 1/4 Cup Honey
- 1 Lemon (juice)
- 1 Tablespoon Chile Flake
- Chickpea and Cauliflower
- 1 Onion (diced)
- 2 Cloves Garlic (minced)
- 1 Inch Ginger (grated)
- 1 Tablespoon Curry Powder
- 1 Jalapeno (diced)
- 14 Ounces Canned Diced Tomato
- 1 Can Chickpeas (strained and rinsed)
- 1/2 Head Cauliflower (chopped)
- Raita
- 1 Cup Yogurt
- 1/2 Clove Garlic (grated)
- 15 Leaves Mint (chopped very small)
- 1 Tablespoon Chopped Chives
- 1 Lemon
- 1 Tablespoon Honey
- Plenty of salt and pepper
- Rice
- Serve with rice!
Instructions
- The lamb leg usually comes in a net rolled up. Take the net off and unroll it. Find the larger chunks, there should be 4 of them. Butcher them out with a knife to form 4 mini roasts. They are about the size of a large chicken breast.
- Mix all the rest of the ingredients. Place the lamb into the marinade along with plenty of salt. Mix well and set aside for at least 4 hours or overnight.
Raita
- Mix all the ingredients. Allow to sit in the fridge for an hour at least before serving.
Chickpea and Cauliflower
- Cook the onion in some butter with salt for about 10 minutes.
- Add in the garlic, ginger, jalapeno, and curry powder. Cook 2 minutes.
- Add in the tomatoes, cauliflower, and chickpeas. Stir well and cover. Simmer about a half hour stirring occasionally until the cauliflower is tender.
Finish it
- Grill the lamb to a medium rare. Allow to rest a good 15 minutes. Slice against the grain into thin slices. Serve over rice along with the chickpea mixture and the raita.