Lamb Neck Tikka with Pistachio Cream Sauce and Coriander Chutney, Lay The Table
Lamb

Lamb Neck Tikka with Pistachio Cream Sauce and Coriander Chutney

Lamb Neck Tikka with Pistachio Cream Sauce and Coriander Chutney, Lay The Table

This is simply a stunning way to cook Indian lamb. The resulting meat ends up soft and melting and infused with garlic, ginger and spices. The pistachio cream tempers the heat. And the coriander chutney adds a zing of citrussy freshness. And another thing that is so marvellous about this recipe is that you can reserve the cooking stock to make one of the best curries Ive ever tasted but more of that on another post.

Serves 2-4

For the lamb

3 lamb neck fillets (they shrink quite a lot during cooking)
4 tbsp Greek natural yoghurt
Zest and juice of 1 lemon
3 garlic cloves, finely chopped
1 onion, finely chopped
Thumb-sized piece of ginger, peeled and finely chopped
1 tsp cayenne pepper
1 tsp cumin
1 tsp turmeric
1 tsp salt

Lamb Neck Tikka with Pistachio Cream Sauce and Coriander Chutney, Lay The Table

For the pistachio cream

1 tbsp ghee
50g pistachio nuts, shelled
Seeds from 5 cardamom pods
100ml double cream
A few strands of saffron (optional)
A little salt
1 tsp garam masala

For the coriander chutney

Bunch of coriander, including stalks
1 large red chilli, deseeded
Zest and juice of 1 lemon
Half red onion
1-2 tbsp peanuts, hazelnuts or almonds
A little salt

For the spiced chick peas

50g butter
Half onion, finely chopped
1 garlic clove, finely chopped
Zest and juice of 1 lime
Can of chick peas, drained
Handful of coriander, finely chopped
Salt, to taste

1. For the lamb, mix all the ingredients for the marinade together and thoroughly coat the lamb. Transfer to a slow cooker, add a little water, and cook on LOW  for 4-5 hours until the lamb is meltingly tender. Remove the lamb from the stock and transfer to a foil-lined roasting tin. Cook, uncovered, in a hot oven for 15 mins to char a little.

Lamb Neck Tikka with Pistachio Cream Sauce and Coriander Chutney, Lay The Table

2. For the pistachio cream, shell the nuts and mix with the cardomom seeds. Finely grind to a paste in a pestle and mortar or a food processor. Heat the ghee in a small pan and cook the nut paste for a few minutes before adding the cream. Continue to cook until the sauce becomes thick, rich and creamy. Add the saffron, garam masala and salt and cook for a further minute or so.

Lamb Neck Tikka with Pistachio Cream Sauce and Coriander Chutney, Lay The Table

3. For the chutney, put all the ingredients into a food processor and pulse a few times until everything is combined together.

Lamb Neck Tikka with Pistachio Cream Sauce and Coriander Chutney, Lay The Table

4. For the chick peas, melt the butter and gently cook the onions and garlic until soft, approx. 5 mins. Add the chick peeas and cook for 2 mins. Roughly mash with a potato masher. Add the coriander and salt and mix through.

Lamb Neck Tikka with Pistachio Cream Sauce and Coriander Chutney, Lay The Table

5. Remove the lamb from the oven and chop into thick tikkas.

Lamb Neck Tikka with Pistachio Cream Sauce and Coriander Chutney, Lay The Table
Lamb Neck Tikka with Pistachio Cream Sauce and Coriander Chutney, Lay The Table

6. Serve on warm tortilla wraps with a dollop of the cream and a spoonful of chutney.

Lamb Neck Tikka with Pistachio Cream Sauce and Coriander Chutney, Lay The Table
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About

Hi, I am Norbert Lacle former internacional chef and vice president of AB Universal LLC. I have found that cooking calms me down and relaxes me (at least mostly, sometimes it drives me crazy!) And that it even makes me happy and satisfied from time to time.

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