Ingredients

• 2 Kg- Lamb (chops or pieces for BBQ, if using sirloin cut into pieces so you can put on skewers)
• 5 Cups -Yogurt
• 3 tbsp -Patak's Tikka Paste
• 2 tbsp -Garam masala
• 7 Green Chillies chopped
• 4 tbsp -Garlic and Ginger paste
• 3 tbsp- Mint Chutney
• 3 tbsp -Fennel seeds
• 2 tbsp- BBQ sauce
• 2 tbsp- Turmeric
• 1 cup- Coriander, chopped finely
• 1 tbsp- Jeera powder
• 1 tbsp- Coriander powder
• 1 large red Onion - cut in thin slices
• 1 Lemon

How to Make Grilled Lamb Tikka with red onions

• Take all the above ingredients except the red onion and mix them up thoroughly with the meat, marinate for minimum 24 hours.
• Next day, barbecue the meat on low flames. If the meat is in pieces, put them on skewers.
• While the lamb cooks on the barbecue, baste it with the marinade. Once done to a point you want, take off skewer and put in a frying pan with 2 tbsp of olive oil.
• Let the pieces simmer for a few minutes on the stove.
• Add the red onion, let it simmer for 1 minute and squeeze some lemon juice on to it. Transfer to dish and serve.