Smoked Lamb Tikka Marinade

Name: Lamm Tikka Räuchermarinade
Total time: 3 h
Ingredients: 120 g Naturjoghurt (10% Fett); 10 g Garam Masala; 8 g Kashmiri Chilipulver; 10 g Ingwerpaste; 10 g Knoblauchpaste; 15 g Meersalz; 15 ml Zitronensaft

MarinadeLambHot SmokingMedium3-4 hrs72-75 °C150-170 °CHickory + Cherry

A yogurt-based Indian marinade with intense spices that gives the lamb a vibrant red color and deep smoky flavor. The yogurt tenderizes the meat and creates a wonderful crust when smoking. Typical of tandoori dishes, here adapted for the smoker.

Ingredients(for 1 kg)

Plain yogurt (10% fat)120 g

Garam masala10 g

Kashmiri chili powder8 g

Ginger paste10 g

Garlic paste10 g

Sea salt15 g

Lemon juice15 ml

Instructions

Prepare marinade

10 minutes

Mix yogurt with all spices, ginger and garlic paste, and lemon juice into a smooth marinade. Add the lamb pieces and refrigerate for at least 8 hours.

Smoking

3-4 hours

Heat the smoker to 150-170 °C and add hickory and cherry wood. Place the marinated meat on the grate and smoke until a core temperature of 72-75 °C is reached.

Glaze and finish

10 minutes

In the last 10 minutes, raise the temperature to 200 °C to create the typical charred tikka crust. Serve with fresh cilantro and lemon wedges.

Pro Tip

Add some tandoori paste from the Asian grocery store to intensify the typical vibrant red color.

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