Peshawari Lamb Tikkas With Black Pepper And Carom Seeds

  1. Place the salt, black peppercorn, dry roasted cumin. red chilli and garlic together in a mortar and pestle and grind until fine.
  2. Mix this with the yoghurt and lime juice and add the lamb pieces. Leave to marinate from 1 hour to overnight.
  3. Using bamboo skewers, pierce through pieces of the marinated lamb.
  4. To cook, either grill on a griddle or barbeque until cooked as desired.
  5. Serve hot with naan bread and a fresh tomato salad.

boneless shoulder of lamb, natural yogurt, salt, cumin seeds, carom seeds, whole black peppercorns, lime, clove of garlic, chilli

Taken from food52.com/recipes/29033-peshawari-lamb-tikkas-with-black-pepper-and-carom-seeds (may not work)

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