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Tandoori Lamb

Tandoori Lamb

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour
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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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