• 4 Level Tbsp Paprika
• 2 Garlic Cloves (crushed/minced)
• 1 Tbsp Rapeseed Oil
• 2 Tbsp Lemon Juice
• 3 Small Cloves
• 1 Tbsp Tomato Puree
• 1 Tbsp Chilli Sauce

Preparation:
Place all of the marinade ingredients chilli sauce, lemon juice, tomato puree, rapeseed oil, cloves, garlic and paprika into a small bowl and mix well. Cut the meat into bite sized chunks, you can chop off any excess fat from the meat as you do this. Pour the marinade mixture onto the lamb. Rub into the meat with your fingers. Cover with plastic wrap and place into the fridge for 4-5 hours.
Place onto four metal skewers on a baking tray. Place the tomatoes and peppers/capsicums around the lamb Tikka. Sprinkle the lamb tikka kebabs with salt and pepper. Cover with tin foil and place into a pre heated oven at 180C for 20-30 minutes or until the lamb is cooked through. Once your lamb tikka kebabs are cooked you will notice some water in your baking tin.
Place the fried onions onto a plate and add the lamb tikka and roasted vegetables.
Serve with basmati rice and pour the vegetable and lamb tikka juices over the rice and meat if desired.

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