The name Tandoori comes from the tandoor, a round clay oven popular in India. The marinade for tandoori uses yogurt and heavy spices.
- Cook Time
- Prep Time
- 3 tablespoons nondairy yogurt
- 3 tablespoons tandoori powder (below)
- 1 tablespoon lemon juice
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- 1 pound boneless leg of lamb
- 5 tablespoons each ground coriander and cumin
- 3 tablespoons turmeric
- 2 tablespoons smoked paprika
- 2 teaspoons each ginger powder and garlic powder
- 1 tablespoon garam masala
- 1 teaspoon each nutmeg and cayenne powder
- 1/2 teaspoon cinnamon
- 1 seedless English cucumber, peeled
- 1 cup nondairy, unsweetened yogurt
- 1 teaspoon cumin
- 1/2 teaspoon ground black pepper
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
1. Mix yogurt, tandoori powder, lemon juice, oil, salt and pepper into a paste.
2. Cut the lamb into 1” cubes. Combine the lamb and marinade in a bowl, cover with plastic wrap, and put in the refrigerator for at least one hour, but over night if possible.
3. Heat grill to high. Thread the meat onto the skewers of your choice and grill, turning often. Cook to an internal temperature of 130° to 140° for medium-rare, or 140° to 150° for medium.
4. Serve with Naan Bread and Cucumber Raita (recipe below).
Combine all the ingredients and keep in an airtight container.
1. Grate the cucumber with the fine holes of a box grater. Put the pulp in a towel and twist tightly to squeeze out all the water.
2. Place the cucumber pulp in a bowl and add all the other ingredients. Mix until uniform.
3. Refrigerate overnight.