Lamb Tikka

Lamb Tikka

 

Serves: 4

Prep time: 20 mins + marinating

Cooking time: 20mins

Pts per serving: 4

Total pts per recipe: 16

Freezing: not recommended

240g (8oz) lean lamb, cut in small cubes

1 onion quartered and separated into layers

For the marinade:

2 tspns lemon juice

1tspn crushed garlic

1tspn crushed ginger

150ml (1/4 pint) low fat natural yogurt

1 tspn curry powder

1tblspn rogan josh curry paste

1/4 tspn salt

To Serve:

4 mini pitta breads, warmed

Mixed undressed salad

lemon juice or lemon wedges

Mix the marinade ingredients together. Coat the lamb pieces with this sauce and leave to marinate for at least an hour

Pre heat the grill. Line the grill pan with cooking foil. Thread the lamb and onion layers alternately on to bamboo or metal skewers. Pour any leftover marinade on to the skewers

Grill under a medium heat for about 20 mins, turning regularly. Serve hot, with warmed pitta bread, mixed salad and lemon juices or wedges of lemon

Veg option: Substitute 450g (15oz) of beancurd (tofu) for the lamb. Deduct 1pt and 15 cals per serving

Cooks note: If you prefer a hotter marinade, use vindaloo curry paste instead. If you use wooden or bamboo skewers, soak them in water for an hour first, to stop them from burning during cooking.

Variations: Instead of the lamb, use 330g (11oz) of chicken or turkey and add 25 cals per serving, and subtract 1/2 pt. Or use 270g (9oz) lean pork and add 10 cals per serving or 480g (1lb) of firm white fish, and add 20 cals per serving. The pts will remain for the pork and fish.