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
Aji Mirasol Salsa
Aji Mirasol Chiles, the dried form of the Aji Amarillo, are a unique chile pepper absent from the arsenal of many chefs. A staple of Peruvian cuisine, their uniquely fruity flavor make Aji Mirasols a versatile pepper; …
Ranch Potato Salad
From Boston to the Carolinas, summer means barbeques, and barbeques mean potato salad! Mom’s recipe was full of mayo, hard-boiled eggs and bacon. It was delicious, yes, but we decided to give it an update. This version takes …
Emerald City Potato Salad
Perfect for picnics, cookouts, or a lunch on the go, summer is the right time for Emerald City potato salad. This simple recipe adds fennel to a basic potato salad, and pairs it with Emerald …
Hawk Wings
Attention Seahawks Fans! These sweet and spicy wings are just the ticket to victory on the table, and we plan to enjoy them by the heaping helping as we cheer on our team. They are …
English Beef Rub
English Beef Rub offers up a bold combination of cinnamon and juniper along with salt and pepper for incredible flavor! Influenced by medieval beef rubs, the intense flavors stand up to and takes the edge off of gamey …
This sounds really delicious. Thanks for putting this up…
Simon
It was delicious – we barely got a photo taken before they were devoured…