Lamb Tikka

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I had a dream about Lamb Tikka and that I was going to make it. I woke up full of this idea and that is how a recipe came to be.

I’m not a big fan of Indian food but I had to try this. I’m used to East Indian food and was excited to try this. The lamb tikka was a bit disappointing. The lamb was overcooked and had a weird taste. The sauce was not a sauce at all but more of a paste. It tasted awful and had a weird flavor. The naan bread was warm but was not hot, and was very dry. I would not go back to this restaurant.

In Indian restaurants, lamb tikka is a popular beginning. It’s prepared in a classic tandoor oven, which can be found in virtually every Indian restaurant on the planet. It is made using boneless lamb chunks that have been marinated in yoghurt and a spice and herb combination before being grilled in a tandoor. We don’t usually have a tandoor at home, but we can achieve that restaurant-style red and burnt color on the lamb tikka by just baking it as directed in this recipe.

The flavor of lamb tikka is greatly enhanced by marinating it. Spices, yoghurt, and lime juice are marinated in lamb chunks for 6 hours to overnight. Lamb tikka may be served as an appetizer with salad and mint sauce, or as a side dish with pulao or fried rice and raitha (mixture of onion, tomato, green chillies and yoghurt).

Time to prepare: 30 minutes (excluding marination time)

Time to cook: 20 minutes

North Indian cuisine

Medium spiciness

3–4 servings




  • The same marinade ingredients that I used for the tandoori lamb chops may be utilized for lamb tikka.
  • I crushed 10 mace blossoms, one tiny nutmeg, and 10 to 15 green cardamoms to powder for mace and nutmeg powder (jaiphal and javithri) in a blender and stored in an airtight jar.
  • You may also use a pinch of green cardamom powder instead of mace and nutmeg.
  • Depending on the intensity of your chilies and your location, add chilli powder and green chilli.
  • For the marination, use thick curd or hanging curd.
  • Cook the meat according to its size and temperature in the oven.


Ever since I had a recent experience with lamb tikka, I have been trying to cook it again. This time it was a lamb tikka masala. I made a couple slight changes to the recipe I found online. I sauteed onions in butter and garlic with the spices. I added some more spices like cardamom, coriander and cloves. I used 1 teaspoon each of garam masala, turmeric, cumin, and fennel. I ended up grilling the lamb in the end as it was a bit boring to eat searing the meat without garlic, ginger, and onion. I used this recipe for the tikka masala. I think I should have sauteed the onions. Read more about lamb tikka shashlik and let us know what you think.

Frequently Asked Questions

What is the difference between lamb and lamb tikka?

Lamb is the meat of a sheep, while lamb tikka is a dish made from ground lamb.

What is a lamb tikka kebab?

A lamb tikka kebab is a type of Indian dish made with pieces of meat and vegetables cooked in a sauce.

What is meat tikka?

Meat tikka is a dish that consists of pieces of meat marinated in yogurt and spices, then grilled.

Una is a food website blogger motivated by her love of cooking and her passion for exploring the connection between food and culture. With an enthusiasm for creating recipes that are simple, seasonal, and international, she has been able to connect with people around the world through her website. Una's recipes are inspired by her travels across Mexico, Portugal, India, Thailand, Australia and China. In each of these countries she has experienced local dishes while learning about the culture as well as gaining insight into how food can be used as a bridge between different cultures. Her recipes are often creative combinations of traditional ingredients from various different cuisines blended together to create something new.