Lamb tikka masala
Ingredients
- Mutton or undercut boneless ½ kg 1 inch cubes
- Ginger garlic 2 tbsp
- Lemon juice 2 tbsp
- Hung curd ½ cup
- Raw papaya 1 ½ tbsp
- Brown onion 3 tbsp
- Allspice 1 tsp
- Salt 1 tsp
- Chili powder 1 tsp
- Tikka kabab masala 2 tbsp
Ingredients for masala
- Oil ¼ cup
- Mustard seeds ½ tsp
- Onion seeds ½ tsp
- Onion 1 cup chopped
- Tomatoes 2 to 3 sliced
- Green chilies chopped 4
- Coconut milk ½ cup
- Salt ½ tsp
- Chili powder ½ tsp
- Allspice ½ tsp
- Lemon juice 2 tbsp
- Coriander leaves 2 tbsp
- Mint leaves 10 to 15
Method
- Marinate mutton with ginger garlic paste, lemon juice, hung curd, raw papaya, brown onion, allspice, salt, chili powder and tikka kabab masala for 2 hours, put on skewers, bake on 180 degree C for 30 minutes, give dum of coal.
Method for masala
- Heat oil add mustard seeds and onion seeds with chopped onion, fry until light golden add chopped tomatoes, salt, chili powder, fry till oil separates, add coconut milk, stirring continuously till masala thick add in mutton tikka, lastly add coriander, mint, green chilies, lemon juice and allspice.
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