Tender & Flavorful Lamb Tawa Tikka: A Quick & Healthy Indian Recipe
50 minutes
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About Tender & Flavorful Lamb Tawa Tikka: A Quick & Healthy Indian Recipe
Craving incredibly tender, flavorful lamb? Indulge in restaurant-quality Lamb Tawa Tikka, ready in under an hour! This easy Indian recipe transforms humble lamb cubes into a culinary masterpiece.The secret? A vibrant marinade of yogurt, spring onion paste, and aromatic spices, infusing each piece with incredible depth. Pan-fried to perfection on a tawa, every bite offers a succulent burst of flavor.Whether it's a busy weeknight or a special celebration, this healthy and impressive dish is sure to be a new favorite.
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See the 30-Day PlanRecipe Time & More
Prep20 minutes
Cook30 minutes
Total50 minutes
Ingredients
For the Lamb Marinade
- 250 gm Lamb boneless leg, cut into cubes
- ¾ cup Yogurt
- 2-3 Tbsp Spring Onion paste
- 1 tsp Ginger-Garlic-Chili Paste
- 1 tsp Lemon Juice
- 1 Tbsp Gram Flour roasted
- Salt to taste
For Cooking & Garnish
- 2-3 tsp Oil for the tawa
- Sesame Seeds for garnish, roasted
- 3-4 Mint for garnish, fresh leaves
Instructions
Marinate the Lamb
- In a bowl, combine the yogurt, spring onion paste, ginger-garlic-chili paste, lemon juice, roasted gram flour, and salt.
- Add the lamb cubes to the marinade. Ensure the lamb is thoroughly coated. This allows the flavors to penetrate the meat.
Cook the Lamb
- Heat a tawa (flat griddle or large skillet) over medium heat. Drizzle oil onto the hot surface.
- Place the marinated lamb cubes on the tawa. Cover the tawa with a lid or a large bowl to trap the heat and ensure even cooking. Reduce the heat to low and cook for 7-8 minutes per side, turning occasionally, until the lamb is cooked through and slightly charred.
Serve
- Garnish the Lamb Tawa Tikka with roasted sesame seeds and fresh mint leaves for added flavor and visual appeal. Serve hot and enjoy!
Recipe Notes
Good To Know
- Lamb leg is naturally tender. Marinating it in the refrigerator for extended periods can actually make it tougher.
- Instant marination often results in faster cooking and more tender meat.
- If marinating for 2-3 hours, increase the cooking time accordingly.
- Cook over low heat to preserve flavor and prevent burning.
- Ensure the tawa (griddle) is properly heated to avoid sticking.
- Gram flour helps the marinade adhere to the lamb but is optional.
- Mustard oil, olive oil, rice bran oil, or any vegetable oil can be used.
- The marinade can also be served as a chutney.
Expert Tips
- For a smokier flavor, try grilling the lamb tikka over charcoal.
- If using wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- Serve the lamb tikka with a side of mint-coriander chutney and onion rings for a complete meal.
Storage Instructions
- Store leftover lamb tikka in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a pan or microwave, being careful not to overcook.
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Recipe Nutrition
Calories: 214kcalCarbohydrates: 8gProtein: 20gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 62mgSodium: 95mgPotassium: 427mgFiber: 1gSugar: 5gVitamin A: 157IUVitamin C: 3mgCalcium: 124mgIron: 2mg
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Perfect dish! Can’t wait to cook it.
This looks perfect! Thanks for posting.
I’m excited to make this at home!