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.


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