Can someone please tell me how to make lamb tikka that tastes as nice as the restaraunts do them?

Answer 1

LAMB TIKKA WITH CRISPY ONIONS
A cucumber and red bell pepper relish and a pilaf made with fragrant rice (like basmati) are perfect partners for the lamb. For dessert, have coconut ice cream topped with sliced bananas.
Can be prepared in 45 minutes or less.

Nonstick vegetable oil spray
1/3 cup plain low-fat yogurt
1 tablespoon minced peeled fresh ginger
1 1/2 teaspoons curry powder
12 ounces trimmed boneless lamb sirloin chops, cut into 12 pieces
1 medium-size red onion, thinly sliced into rounds

2 teaspoons olive oil

Lemon wedges




Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Whisk yogurt, ginger and curry powder in medium bowl to blend. Season lamb with salt and pepper. Stir into yogurt mixture; let stand 5 minutes.
Meanwhile, place onion rounds in shallow bowl. Sprinkle with salt and pepper. Drizzle with olive oil; toss to c-thick layer on broiler pan. oat. Spread out onion in 1/2-inch-thick layer on broiler pan. Thread lamb pieces onto 2 wooden skewers. Arrange skewers alongside onion.

Broil lamb and onion about 5 inches from heat source until lamb is brown outside but still pink inside and onion is lightly charred, turning occasionally, about 10 minutes.

Transfer lamb and onion to plates. Serve with lemon wedges.

Makes 2 Servings.
Bon Appétit
http://www.epicurious.com/recipes/recipe_views/views/4110

Answer 2

The trick is marinating the lamb overnight in yogurt & lemon, the acids break down the protein so you get a very moist, tender & tastier lamb.

Ingredients
Serves 4

1 pint of live natural yogurt
1 Tablespoon Cumin powder
1 Tablespoon garam massala
1 Teaspoon Coriander powder
1 Teaspoon Turmeric powder
1 Teaspoon chilli powder
Juice 1 lemon
8 cloves garlic - crushed
1 inch grated ginger
Red food colouring
2Lbs Lamb Steaks Cubed
1 Lemon

Method

Mix the spices, colouring, lemon juice, ginger and garlic up into a paste with a little water and stir in well with the yogurt to make a tandoori marinade. Marinate the lamb in the marinade for 2-60 hours. Preheat the oven to it's highest heat for at least 20 minutes. Shake off excess marinade and place lamb pieces on skewers on a wire rack in the oven. Cook for 15-20 minutes and check the Lamb is cooked before serving with a wedge of lemon.

Answer 3

This one isn't too bad. Some indian stores will have the spice mix and you need only buy the ingredients. Instructions will be on teh box.

INGREDIENTS:
1-1/2 pounds lean lamb, cubed 1 cup Tandoori Marinade SAUCE: 3 tablespoons ghee or vegetable oil
4 ounces ground beef or lamb 3 tablespoons Curry Masala Sauce 1 teaspoon white sugar
juice of 1 lemon


1 Trim the mutton well and marinate it in the tandoori marinade for a minimum of 6 hours and a maximum of 30 hours.
2 Preheat the oven to 375 F. Place the meat with the marinade on an oven tray and cook for 20 minutes. Baste and taste. Continue until tender (another 20 minutes at least).
3 Meanwhile, heat the ghee or oil, and fry the ground meat and curry masala sauce for 20 minutes, adding water as needed to keep it from sticking. Add the sugar and lemon juice and continue to stir-fry. Add more curry masala sauce to achieve the texture of your choice.
4 Add the cooked, cubed meat and its liquid to the curry mixture. Simmer to blend, and then serve.

Answer 4

Drop the lamb on the floor and kick it around for 3 minutes before transfering it to the plate, then allow your nose to drip all over the meal. Follow these instructions and you will have prepared a lamb tikka in the authentic style of an Indian restaurant. Enjoy

Answer 5

I once attempted 2 home make a curry had an asian friend and his mum and dad owned a asian food store so his mum gave me a recipie 4 the dish I wanted 2 attempt cost me so much money 2 make having 2 purchase all the ingrediants I did not normally have at home tasted ok but would have been cheaper 2 take us all 2 the local Indian retaurant and still would have had money left over 2 buy a few drinks and probably a taxi both ways

Answer 6

Steam them. positioned the potato's and carrots contained in the steamer and steam for more effective or less 15 to 20 minutes then upload the cauliflower and broccoli for more effective or less 4 - 10 minutes, counting on how cooked you pick them. in case you're not any further going to bake the vegetables you need to continuously mash the potato's utilising bitter cream and chives. mix some honey and sesame seeds (toasted) and cover the carrots. Make a cheese sauce for the broccoli or do a cauliflower/broccoli cheese and cover it with a mixture of dry packaged stuffing mix and breadcrumbs previously putting it less than a grill. good success. I steam all vegetables because the flavor continues to be with them.

Answer 7

The key is to marinate them for a long time - coat with a spicy paste of curd or lemon and roast over a live slow flame and for goodness sake why cant the chefs put their IDs on their answers - who will one ask if something goes wrong with the masala mix?

Answer 8

Cumin, ginger, chilli, yoghurt. Mix together and spead the resulting paste over the meat. Place on skewers and cook. Either over a grill or in an oven. That should work. Adjust the mix to your own taste.

Answer 9

Order a take-away

Answer 10

is that like chicken tikka masala? all you have to do is rub the spices on and bake so what's the hard part?