A blend of sweet spices from the region of the North West frontier

Afghan Malai Tikkka Essential to the central Asian influenced cuisine of the north west frontier, this tandoori paste uses sweet spices and is blended with yogurt and cream to marinate skewers of meat cooked at high temperatures. Our version works equally well with vegetarian options like cauliflower and mushrooms.

Inspiration from an Indian Kitchen  

Tandoori Afghan Lamb Chops

 1. In a bowl, whisk together 50g (1tbsp) Afghan Tikka Tandoori Paste, 1tbsp chickpea flour, 1tbsp yoghurt, 1tbsp fresh cream, 20ml oil and salt.

 2. Add 500gms lamb chops and turn to coat, cover and marinate overnight.  

 3. Heat a BBQ grill and cook over moderate heat turning once. Or cook in preheated oven at 200c.

4.Serve on a bed of rice with raita and Mango Chutney.  

 To spice up, add extra ginger, garlic and chilli at Step 1 Also great with chicken, beef, pork, paneer, vegetables or tofu.

Ingredients Onion, Olive Oil, Poppy Seed, Garlic, Ginger, Lemon Juice, Sultanas, Tamarind, Salt, Herbs & Spices

‘Made in Australia from at least 80% Australian ingredients’

  Refrigerate after opening .