Spicy Lamb Tikka

One of the best ways of tenderizing meat is to marinate it in papaya, which must be unripe or it will lend its sweetness to what should be a savory dish. Papaya, or paw-paw, is readily available from most of the larger supermarkets.

Recipe: (Serves 4)

675 g/1.5 lb lean lamb, cubed
1 unripe papaya
3 tablespoons natural (plain) yogurt
1 teaspoon ginger pulp
1 teaspoon chili powder
1 teaspoon garlic pulp
1/4 teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon salt
2 tablespoons lemon juice
1 tablespoon chopped fresh coriander (cilantro), plus extra to garnish
1/4 teaspoon red food coloring
300 ml/0.5 pint/1.25 cups corn oil
Lemon wedges
Onion rings

Method:

1) Place the lamb in a large mixing bowl. Peel the papaya, cut in half and scoop out the seeds. Cut the flesh into cubes and blend in a food processor or blender until it is pulped, adding about 1 tablespoon water if necessary.

2) Pour 2 tablespoons of the papaya pulp over the lamb cubes and rub it in well with your fingers. Set to one side for at least 3 hours.

3) Meanwhile, mix together the yogurt, ginger, chili powder, garlic, turmeric, ground coriander, ground cumin, salt, lemon juice, fresh coriander (cilantro), red food coloring and 2 tablespoons of the oil, and set to one side.

4) Pour the spicy yogurt mixture over the lamb and mix together well.

5) Heat the remaining oil in a deep round-bottomed frying pan (skillet) or a wok. Lower the heat slightly and add the lamb cubes, a few at a time.

6) Deep-fry each batch for 5-7 minutes or until the lamb is thoroughly cooked and tender. Keep the cooked pieces warm while the remainder is being fried.

7) Transfer to a serving dish and garnish with lemon wedges, onion rings and fresh coriander. Serve with Raita and freshly baked Naan if available.

Note: A good-quality meat tenderizer, available from supermarkets, can be used in place of the papaya. However, the meat will need a longer marinating time and should ideally be left to tenderize overnight.