Peshawari Lamb Tikkas with black pepper and carom seeds

By Sumayya Usmani
June 17, 2014
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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

  • 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)
  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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