Lamb Tikka

The meat for this meat dish must be very lean. From the whole leg of lamb cut thick succulent strips from the thigh section to reserve for lamb tikka. If you are buying lamb solely for this purpose you will require approximately 12 oz (350g) of lean meat for four persons.
Preparation and cooking time: 30 minutes (excluding marinating time).
Serves four.
12 oz (350g) lean lamb taken from the leg
1 cup of tandoori marinade
Cut lamb into thin trips about ¼ inch (0.5cm) thick and 1½ inches (4cm) wide by 2½ inches (6cm) in length (or into 16 equal pieces if this is difficult). Wash the meat and drain, squeezing out excess moisture.
Place the lamb pieces and the marinade in a bowl and mix thoroughly. Cover and refrigerate for 4-6 hours or a maximum of three days.
Preheat oven to maximum temperature.
Take the lamb pieces out of the bowl and shake off excess marinade. Arrange them on a rack in a large shallow baking tray, in a single layer.
Cook for 15-20 minutes.
Serve immediately, on a sizzler dish if preferred, with a green salad, lemon wedges, and yoghurt mint sauce (recipe page 16).
Note. If you wish to serve lamb tikka as a main course allow eight pieces of meat per person.