The name Tandoori comes from the tandoor, a round clay oven popular in India. The marinade for tandoori uses yogurt and heavy spices.
Tandoori Lamb
Servings
4 Servings
Ingredients
- 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
Instructions
- Mix yogurt, tandoori powder, lemon juice, oil, salt and pepper into a paste.
- 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.
- 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.
- Serve with Naan Bread and Cucumber Raita (recipe below).
- Tandoori Powder
- Combine all the ingredients and keep in an airtight container.
- Cucumber Raita
- 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.
- Place the cucumber pulp in a bowl and add all the other ingredients. Mix until uniform.
- Refrigerate overnight.
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