Bhed Tikka Recipe

Bhed Tikka
Spiced Lamb Bites
Submitted By: Taz

    One of the best natural meat tenderizers is Green (Un-Ripe) Papaya. Papaya contains the enzyme papain which breaks down the connective tissues of meats it comes in contact with and is found in most store bought meat tenderizers. Both ripe and un-ripe papaya contain this enzyme and can be used however, the use of ripe papaya lends its sweetness to what should be a savory dish so is rarely used in traditional Indian or Middle Eastern meat recipes.


1 ½ lb Lean Lamb (Bhed) - cut into 1 -1 ½ inch cubes
1 Green Papaya (Papeeta)
2 cloves Fresh Garlic (Leh-sun) – grated into a paste
½ inch piece Fresh Ginger (Adrak) – grated into a paste
3 Tbs Plain Yogurt (Dahi)
2 Tbs Lemon Juice (Nimbu Ras)
1 Tbs Fresh Coriander Leaves (Dhania Patta) - finely chopped
2 tsp Ground Coriander (Dhania)
1 tsp Red Chile Powder (Lal Mirchi)
1 tsp Ground Cumin (Jeera)
1 tsp Kosher Salt (Namak) or to taste
¼ tsp Turmeric Powder (Haldi)
2 Tbs Peanut or Canola Oil + 2 Cups Peanut or Canola Oil for frying
¼ tsp Powdered Red food Coloring

  1. Cut the papaya in half and scoop out the seeds (save the seeds for other uses) - Remove the skin and cut the papaya flesh into cubes
  2. Transfer cubed papaya flesh to a food processor or blender and process into a smooth purée add a little bit of water if necessary (This makes quite a bit of papaya purée - Place in an airtight container and store in the refrigerator for up to 2 weeks to use as needed)
  3. Place cubed lamb in a medium, non-reactive bowl - Add 2 Tbs of papaya purée and massage into the meat - Cover and place in refrigerator for 3-8 hours
  4. In a medium, non-reactive bowl, whisk together all of the remaining ingredients (minus oil for frying) until thoroughly combined and smooth
  5. Add marinated lamb to this mixture and mix well until well coated - Set aside until oil is ready
  6. Heat fry oil in a deep pan to between 350 and 375ºF *
  7. Once oil is at temp, add pieces of lamb a few at a time and allow to deep fry for 5-7 minutes or until cooked trough - Remove to a draining rack and keep warm until remainder is cooked
  8. Transfer to a serving dish and garnish with some finely chopped fresh coriander leaves - Serve with lemon wedges, cucumber slices, tomato slices, red onion slices, and plain basmati rice or naan
*Can place on skewers and grill for 5-7 minutes to a side or place in oven suspended over a broiler pan at highest temp for 15-20 minutes until cooked through

Share by: