Summer

Peshawari Lamb Tikkas with black pepper and carom seeds

June 17, 2014
Author Notes

Barbecued meat is the norm in North Pakistan, flavours are simple, pepper being the only really heat added - it's all about the pure taste of the meat, grilling, and simplicity of cooking techniques. —Sumayya Usmani

  • Serves 4
Ingredients
  • 250 grams boneless shoulder of lamb, cut into bite-size cubes
  • 5 tablespoons natural yogurt
  • 1/2 teaspoon sea salt
  • 1 teaspoon dry roasted cumin seeds
  • 1/2 teaspoon carom seeds
  • 1 teaspoon whole black peppercorns
  • 1/2 lime, juiced
  • 1/2 clove of garlic
  • 1 small dried chilli (optional, if you want a bit more of a kick)
In This Recipe
Directions
  1. Place the salt, black peppercorn, dry roasted cumin. red chilli and garlic together in a mortar and pestle and grind until fine.
  2. Mix this with the yoghurt and lime juice and add the lamb pieces. Leave to marinate from 1 hour to overnight.
  3. Using bamboo skewers, pierce through pieces of the marinated lamb.
  4. To cook, either grill on a griddle or barbeque until cooked as desired.
  5. Serve hot with naan bread and a fresh tomato salad.

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Sumayya is a food writer and cookery teacher who grew up in Pakistan, but has now found home in Glasgow. Sumayya is passionate about sharing the flavours of her homeland with a view to highlight Pakistani cuisine as a distinct one. The author or two cookbooks: Summers Under The Tamarind Tree (Frances Lincoln) and Mountain Berries and Desert Spice (Frances Lincoln, out April 2017), her writing reminisces about food and memories growing up in Pakistan. She writes for many publications, appears on television, and co-presents BBC Kitchen Cafe weekly, on BBC Radio Scotland.