03 January 2013,21:09 by

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Serves :

Preparation Time :
40 minutes

Cooking Time :
30 minutes

Preparation Method :

  • The Curry Puree: Heat the ghee in a large frying pan or wok. Stir-fry the ginger-garlic for 1 minute.
  • Add the onion and stir-fry for about 2-3 minutes. Stir in the curry paste, tomato puree and fresh coriander with enough water to prevent the mixture from sticking. Simmer for about 5 minutes.
  • Tandoori Marinade: Mix all the ingredients into a paste with a little water and stir in well with the yogurt.
  • Combine the lamb and tandoori marinade in a bowl. Cover and leave in the refrigerator for a day.
  • Remove the pieces of lamb from the marinade, reserving the marinade.
  • Thread the pieces of lamb on to pre soaked wooden skewers and cook under a preheated moderate grill for 15-20 minutes, turning once.
  • When the lamb tikkas are cooked, remove them from the skewers.
  • Masala Sauce: Heat the ghee in a large frying pan or wok. Stir-fry the curry puree for 2-3 minutes.
  • Add the tandoori paste and the reserved marinade, stir-fry for another 2 minutes.
  • Add the tomato puree with chopped tomatoes and pureed red pepper. Simmer to low flame and add a little water, to creamy consistency. 0
  • Add the fresh coriander, ground almonds and cream, adjust seasoning to taste with sugar and salt.
  • Stir the cooked lamb tikkas into the masala sauce. Garnish with lime slices and parsley. Serve hot.


  • 750 grams lean lamb, cubed

Tandoori Marinade

  • 250 ml natural yogurt
  • 1 tablespoon Cumin powder
  • 1 tablespoon Garam Masala
  • 1 teaspoon Coriander powder
  • 1 teaspoon Turmeric powder
  • 1 teaspoon Chilli powder
  • Juice 1 lemon
  • 8-9 cloves garlic - crushed
  • 1 inch grated ginger
  • Red food colour

Curry puree

  • 100 ml ghee
  • 2-3 garlic cloves, finely chopped
  • 2 inch piece fresh root ginger, finely chopped
  • ½ onion, finely chopped
  • 2 teaspoons mild curry paste
  • 1 teaspoon tomato puree
  • 1 tablespoon chopped fresh coriander

Masala sauce:

  • 50 grams ghee
  • 1 tablespoon tandoori paste
  • 2 teaspoons tomato puree
  • 100 grams tomatoes, skinned and chopped
  • 1 red pepper, cored, deseeded and pureed
  • 1 tablespoon fresh coriander, chopped
  • 1 tablespoon ground almonds
  • 2 tablespoons single cream
  • Sugar and salt, to taste
  • Lime slices, quartered, to garnish
  • Sprigs of parsley, to garnish

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