Recipe: Balti Lamb Tikka With Baby Onions, Potatoes and Tomatoes

Serve 4, preparation time: 4-12HR


Marinator:
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600g Lamb
1 unripe papaya


Unseed the papaya, blend it. Marinate papaya with lamb. Put aside for at least 3 hrs (refrigerate). Or overnite.


Spices yogurt:
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3 tbsp plain yogurt
1 tbsp ginger pulp
1 tbsp chili powder
1 tbsp garlic pulp
1/4 tbsp turmeric powder
2 tsp coriander powder (or ground coriander)
2 tsp ground cumin
A pinch of salt
2 tbsp lemon juice
chopped fresh coriander
2-3 drops of red coloring (optional)

Side:
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5 small Potatoes
10 baby onions / whole shallots
10 cherry tomatoes
Oil


Mix spice together and pour the spicy yogurt mixture over the lamb.


Heat the oil. Deep fried (medium heat) until the lamb is thoroughly cooked and tender.


Boil the potatoes till slightly tender (half cook, need to fry them together with the lamb later on)


On another karahi (deep skillet) transfer 4-5 tbsp of oil from the lambs and sauteed the onions whole. When the onion is slightly caramelized, add potatoes. When the potatoes is almost cooked, add in the lambs, and finally the tomatoes.