• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Tikka lamb chop pops

    Add to MenuAdd to Calendar

    Source: uktv.co.ukReport recipe

    Rate this recipe:

    Ingredients Jump to Instructions ↓

    1. 3 tbsp cumin seeds

    2. 2 tbsp ground ginger

    3. 1 tbsp cloves

    4. 1 tbsp paprika

    5. 2 bay leaves

    6. 2 cloves garlic

    7. 2 tsp chilli powder

    8. 1 small cinnamon stick

    9. 2 pinches ground cardamom

    10. 1 pinches saffron

    11. 1 raw beetroot , peeled

    12. 100 g coconut milk

    13. 2 tbsp spice mix , (see above)

    14. 1 grapefruit , juice only

    15. 2 tbsp pomegranate molasses

    16. 50 ml oil

    17. 1/2 tsp salt

    18. 6 French-trimmed lamb cutlets yogurt , to serve

    Instructions Jump to Ingredients ↑

    1. Tikka lamb chop pops Method 1. For the spice mix: put all the ingredients into a spice grinder and blend to a fine powder.

    2. For the lamb: liquidise the raw beetroot in the coconut milk in a blender, then pass the mixture through a sieve.

    3. Combine the beetroot purée and 2 tablespoons of the spice mix, then add the grapefruit juice, pomegranate molasses, oil and salt. Pass it all through a sieve again.

    4. Place the lamb cutlets in a shallow dish and season generously with freshly ground black pepper. Pour the marinade over the cutlets. Wearing gloves to prevent coloured fingers, rub the marinade into the meat and leave to marinate in the fridge for at least 3 hours, or overnight.

    5. Heat a grill to high or light the barbecue. Lift the cutlets from the marinade and cook on both sides for 5 minutes for medium, or longer until done to your liking. Serve the cutlets with a spoonful of yogurt.

    Comments

    Recipe Finder © Rogue Network Solutions.
    882,796
    Send feedback