Name: Beef tikkas
Yield: Serves 4-6
Cuisine: India
Ingredients: 1/2 tsp garam masala; 1 large onion, thinly sliced, plus 1 medium onion, chopped; salt; 1 tsp cumin seeds; 1 tsp salt; 900 g rump steak, cut into 3cm cubes; 1 tsp fennel seeds; 1 tbsp ground almonds; 120 ml vegetable oil, plus 1 tbsp; 1 tbsp grated root ginger; 2-3 green chillies, deseeded if you like, roughly chopped; juice of 1 lemon; 3 tbsp mustard oil; 1 tbsp grated garlic; 1 tsp ground coriander; 4-6 tbsp yogurt; 1-2 tsp freshly ground black pepper

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Reza's Indian Spice

By Reza Mahammad

Published 2012

About

The term tikka simply means boneless pieces of meat, traditionally cooked in a tandoor oven. Tandoori dishes are marinated for several hours, so the flavours penetrate the meat and break down the fibres, meaning it doesn’t take long to cook. You still get an amazing richness of flavour even from a brief cooking time. This is great cooked on a barbecue as well. Mustard oil has a very intense flavour, but just leave it out if you can’t find it. I like to mix mustard oil with vegetable oil, in