Licence to grill

Licence to grill

Down foodpath

Licence to grill

Being a hard-core non-vegetarian, I love trying out different preparations with meat. I also have my fair share of seafood. The dishes have to be fresh, spicy and perfect to bring that smile on my face.  It’s not my first time in the culinary field though. I am a businessman now, but I worked as a faculty at the Oberoi Centre of Learning for many years. I decided to quit that job and become a businessman.

I received my Masters in business and started my own pastry shop called ‘Painted Platters’.

Though I love all kinds of food preparation, the slow cooked meats, just the way my mother makes, is my favourite. It takes very long to prepare but it is definitely worth the wait. However, my wife found it quite annoying to use this method though.

The thing with meats is it has to be kept at a certain temperature. Unless and until you have the right temperature, no matter how much you cook or marinate it, you will not get the melt-in-your-mouth feeling. It’s probably my love for meats that keeps me motivated to work out as well.
I ensure that I run and cycle as often as I can to enjoy my food thoroughly. I actually notice the difference when I fast during Easter. That’s when I have a lot more ‘dal’ and other protein dishes to keep me going.

The recipe I share today is that of ‘Spiced Lamb Tikkis’ which is a Western recipe. However, with a mix of Indian spices and few other marinades, it can be prepared easily.

Since we do love our spice, adding black pepper is an interesting way to enjoy the dish. It’s easy, simple and just perfect for a gathering.

Joe Manavalan
(As told to Anila Kurian)

Recipe: Spiced Lamb Tikkis


Lamb mince: 800 gm

Onions: 40 gm

Ginger, chopped: 15 gm

Garlic, chopped: 8 cloves

Green chillies, chopped and deseeded: 1 tsp

Coriander, freshly chopped: 2 ½ tsp

Egg: 2

Grated processed  cheese: 4 tbsp

Anardana powder: 1 tsp

Black pepper: Less than 1 tsp

Mint powder: ½ tsp

Green cardamom powder: ½ tsp

Black cardamom powder: ¼ tsp

Cinnamon powder: ¼ tsp

Clove powder: ¼ tsp

Nutmeg powder: ¼ tsp

Salt to taste

Ghee or oil (to fry)

Mince the lamb meat when it is chilled (at 8 degree celsius) and keep aside.

In a bowl, mix all the above ingredients except eggs and processed cheese.

It is advisable to make your own dry roasted spice grounds for enhanced flavours.

Break the eggs into a bowl and whisk it up so that it gets loosened up and is ready to easily mix into the mince.

Add all the ingredients in together and then gently mix it all up.

Shape the mince into small tikkis or patties and then rest them for a while.

Warm a griddle or a ‘tava’. Pour some ghee or oil into it and maintain a low flame.

Place the ‘tikkis’ one by one into the ghee and allow to cook on one side.

Then turn them over once the side is golden brown in colour. It should form a crust too.

Once you turn it over, wait patiently till the other side gets crusty and golden brown

Remove and place on a kitchen paper towel so that all the excess oil drains out. Serve hot.