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Spiced lamb tikka

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500g Boneless lamb shoulder, cubed
2 tablespoons Tandoori paste
2 tablespoons Natural yoghurt
1 teaspoon Ginger puree
1 teaspoon Garlic puree
½ Lemon juiced
1 Red pepper
12 Cherry tomatoes
1 Long cucumber
3 Bulb spring onions
3 Red radishes
1 cup Fresh coriander
2 hour marinating


1 Combine yoghurt, tandoori paste, ginger, garlic and lemon juice for marinade. Trim lamb of any fat and marinade for two hours.
2 Halve tomatoes and cut pepper into 3cm squares. Place on bamboo skewers, which have been soaked in water, along with lamb.
3 Under a hot grill or barbecue skewers for about 5 minutes until each side is cooked.
4 Thinly slice the cucumber into long ribbons, stopping when you egt to the seeds, slice the spring onion length ways and the radishes into rounds and gently toss in a bowl with the coriander.
5 Toss gently with salt, pepper, a squeeze of lemon juice and a tsp of extra virgin olive oil.