Topic: Garlic Chili Lamb Tikka

[fried]

Just a couple of notes to make, not sure if this is the right place, might be better in Lamb Tikka.

Just before the holidays I made up a batch of Lamb Tikka specifically for use in curries. I bought what is called in France 'gigot d'agneau' which is the leg but sliced across the bone. it's very tender and is usually eaten 'pink'.

I marinated up a kilo and a half but only had room to cook a kilo. I used my usual technique; 5 mins per side under a hot grill then do the edges with a blow torch, keeping the chunks fairly big.

I cooked GCLT the first day using half the cooked lamb, it was lovely and tender. I then froze two packs of Tikka (one cooked, one just marinaded).

I then used the frozen and cooked Tikka in a recipe (can't remember which one), again lovely and tender.

However when I came back from holiday and defrosted the lamb tikka I had marinaded, cooked it exactly as before the result was disappointing chewy lamb.

Be warned!