Lamb Tikka With Crispy Onions Recipes

LAMB TIKKA

Steps:

• Trim fat from lamb; cut lamb into 1 1/2 -inch cubes.
• Place lamb cubes in a bowl; add cumin, turmeric, salt, yogurt, onion, gingerroot and garlic.
• Mix together well; if desired, add enough coloring to give mixture a red tint.
• Cover and refrigerate 4 to 6 hours.
• Drain lamb from marinade and thread cubes onto eight short skewers, pressing cubes closely together.
• Preheat broiler or grill.
• Cook kabobs 15 to 20 minutes, or until done, basting kabobs with any remaining marinade and turning occasionally during cooking.
• The lamb is ready when it is browned on the outside and still slightly pink in the center.
• Sprinkle with Garam Masala and serve at once.

LAMB TIKKA WITH CRISPY ONIONS

Steps:

• 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.