Grilled Lamb Tikka

Recipe provided by | The Food In My Beard


Lamb and Marinade

1 Amerian Leg of Lamb
1 Cup Yogurt
2 Tablespoons Cumin
1 Tablespoon Garam Masala
1 Tablespoon Turmeric
1/4 Cup Honey
1 Lemon (juice)
1 Tablespoon Chile Flake

Chickpea and Califlower

1 Onion (diced)
2 Cloves Garlic (minced)
1 Inch Ginger (grated)
1 Tablespoon Curry Powder
1 Jalapeno (diced)
14 Ounces Canned Diced Tomato
1 Can Chickpeas (strained and rinsed)
1/2 Head Cauliflower (chopped)


1 Cup Yogurt
1/2 Clove Garlic (grated)
15 Leaves Mint (chopped very small)
1 Tablespoon Chopped Chives
1 Lemon
1 Tablespoon Honey
Plenty of salt and pepper


Serve with rice!


Lamb and Marinade

The lamb leg usually comes in a net rolled up. Take the net off and unroll it. Find the larger chunks, there should be 4 of them. Butcher them out with a knife to form 4 mini roasts. They are about the size of a large chicken breast.

Mix all the rest of the ingredients. Place the lamb into the marinade along with plenty of salt. Mix well and set aside for at least 4 hours or overnight.


Mix all the ingredients. Allow to sit in the fridge for an hour at least before serving.

Chickpea and Califlower

Cook the onion in some butter with salt for about 10 minutes.

Add in the garlic, ginger, jalapeno, and curry powder. Cook 2 minutes.

Add in the tomatoes, cauliflower, and chickpeas. Stir well and cover. Simmer about a half hour stirring occasionally until the cauliflower is tender.

Finish It

Grill the lamb to a medium rare. Allow to rest a good 15 minutes. Slice against the grain into thin slices. Serve over rice along with the chickpea mixture and the raita.

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