lamb and tandoori marinade in a non-metallic bowl. Cover and leave in
the refrigerator for about 24 hours.
pieces of lamb from the marinade, reserving the marinade. Thread the
pieces of lamb on to 4 metal or presoaked wooden skewers and cook under a
preheated moderate grill for 15-20 minutes, turning them once halfway
through the cooking time.
the masala sauce. Heat the ghee in a large frying pan or wok. Add the
curry puree and stir-fry for 5 minutes. Add the tandoori paste and the
reserved marinade and stir-fry for 2 minutes. Add the tomato puree,
chopped tomatoes and pureed red pepper. Bring to simmering point and add a
little water, if necessary, to achieve a creamy textured sauce. Add the
coriander, ground almonds, cream and sugar and salt to taste.
When the lamb
tikkas are cooked, remove them from the skewers and stir them into the
masala sauce. Serve garnished with lime slices and parsley.
Cubes of lamb are marinated in a tandoori
marinade, then cooked on skewers and added to a masala sauce.