{"id":294,"date":"2026-07-21T18:37:03","date_gmt":"2026-07-21T18:37:03","guid":{"rendered":"https:\/\/papadam.es\/?post_type=product&p=294"},"modified":"2026-10-22T01:55:05","modified_gmt":"2026-10-22T01:55:05","slug":"lamb-tikka","status":"publish","type":"product","link":"https:\/\/papadam.es\/es\/producto\/lamb-tikka\/","title":{"rendered":"Cordero tikka"},"content":{"rendered":"
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\ud83e\udd5b Dairy<\/span>\ud83c\udf2d Mustard<\/span><\/div>\n

Our Lamb Tikka starter features boneless pieces of lamb marinated in spiced yoghurt with garlic and ginger, then cooked in the tandoor, our traditional clay oven. The intense heat chars the edges lightly while keeping the meat tender and juicy. Served with fresh salad and a wedge of lemon, it’s a smoky, flavour-packed way to open the meal.<\/p>\n<\/section>\n

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Goes great with<\/h2>\n
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\"Cucumber<\/div>\n
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Cucumber Raitha 3,05 \u20ac<\/span><\/div>\n

Cool raitha against the smoky char.<\/p>\n<\/p><\/div>\n

+ Add<\/a>\n <\/div>\n<\/p><\/div>\n

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\"Chutney\"<\/div>\n
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Chutney 2,65 \u20ac<\/span><\/div>\n

A touch of sweet and tangy with every bite.<\/p>\n<\/p><\/div>\n

+ Add<\/a>\n <\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n<\/section>\n

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A dish with a story<\/h2>\n
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Origins<\/div>\n

Tikka means ‘pieces’ \u2014 small chunks of marinated meat cooked over fire, a technique brought to India by Central Asian cooks.<\/p>\n<\/p><\/div>\n

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Regional tradition<\/div>\n

The tandoor oven made tikka famous in Punjab, where it remains a street and restaurant staple.<\/p>\n<\/p><\/div>\n

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Modern dish<\/div>\n

Lamb tikka is now a favourite starter on Indian menus the world over.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n

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\u26a0\ufe0f A little amateur historian’s disclaimer<\/div>\n

The tandoor itself is ancient \u2014 clay ovens have been found at Indus Valley sites thousands of years old.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/section>\n

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Frequently asked questions<\/h2>\n
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\nIs it spicy?+<\/span><\/summary>\n

It is well spiced but not hot.<\/p>\n<\/details>\n

\nHow is it cooked?+<\/span><\/summary>\n

In the tandoor, a very hot clay oven, after marinating in spiced yoghurt.<\/p>\n<\/details>\n

\nIs it the same as the tandoori Lamb Tikka?+<\/span><\/summary>\n

It’s the same recipe in a smaller starter portion.<\/p>\n<\/details><\/div>\n<\/p><\/div>\n<\/section>\n<\/div>\n