• Ingredients: 21
  • Serves: 2

Lamb tikka with crispy onions with lemon wedges.

Ingredients

For marinade

  • Accompaniment: cooked white or brown basmati rice

For lamb:

  • 1/3 cup vegetable oil
  • 1 tsp. cumin seeds
  • 1 tsp. fenugreek seeds
  • 1/4 tsp. fennel seeds, finely ground
  • 4 green cardamom pods
  • 3-inch cinnamon stick
  • 10 fresh curry leaves
  • 1 large onion, chopped
  • 2 plum tomatoes, chopped
  • 1 tsp. salt
  • 2 1/2 pounds trimmed boneless lamb shoulder, cut into 1 1/2-inch pcs.
  • 3 cups water
  • 1/2 cup finely chopped fresh cilantro

Minted yogurt

  • 2/3 cup Greek yogurt
  • 2 green onions, thinly sliced
  • 2 tbsps. chopped fresh mint

Soup

For Serving

Directions

  1. Step 1 Preheat broiler. Spray broiler pan with nonstick vegetable oil spray. Whisk yogurt, ginger and curry powder in medium bowl to blend.

    For this step you will need

  2. Step 2 Meanwhile, place onion rounds in shallow bowl. Sprinkle with salt and pepper. Drizzle with olive oil; toss to c-thick layer on broiler pan.

    For this step you will need

  3. Step 3 oat. Spread out onion in 1/2-inch-thick layer on broiler pan. Thread lamb pieces onto 2 wooden skewers.

    For this step you will need

  4. Step 4 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.

Nutrition information

Calories 462 Carbohydrates 10 g (3%)
Fat 31 g (48%) Protein 34 g (69%)
Saturated Fat 13 g (64%) Sodium 133 mg (6%)
Polyunsaturated Fat 2 g Fiber 2 g (7%)
Monounsaturated Fat 14 g Cholesterol 115 mg (38%)