Main Courses Recipes - Balti Lamb Tikka Recipe

Ingredients

• 700g/1 1/2lb lean lamb (cubed)

• 1 unripe papaya

• 3 tablespoons natural yogurt

• 1 teaspoon grated root ginger

• 1 teaspoon chili powder

• 1 teaspoon crushed garlic

• 1/4 teaspoon ground turmeric

• 2 teaspoons ground coriander

• 1/4 teaspoon red food coloring

• 300ml/1/2pt corn oil

• Salt

Serves 4

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Method:

1. Place the cubed lamb in a large mixing bowl. Peel the papaya, cut in half and scoop out the seeds. Cut the flesh into cubes, place in a blender or food processor and blend until pulped.

2. Pour about 2 tablespoons of the papaya pulp over the lamb cubes and rub it in well with your fingers. Set aside to marinate for at least 3 hours.

3. Mix together the yogurt, ginger, chili powder, garlic, turmeric, ground coriander, red food coloring and 2 tablespoons of oil in a clean mixing bowl. Season with salt and set aside. . Spoon the yogurt mixture over lamb and mix together well.

4. Heat the remaining oil in a wok. When it is hot, lower the heat slightly and add the lamb cubes, a few at a time. Deep-fry the batches of lamb for 5 to 7 minutes or until the lamb is cooked and tender. Serve with rice and naan bread.