Lamb tandoori is a delicious and flavorful dish that originates from the Indian subcontinent, specifically from the Punjab region. It’s typically made by marinating lamb pieces in a blend of spices and yogurt, then cooking them in a tandoor, which is a traditional clay oven. However, if you don’t have a tandoor, you can still make a delicious version of lamb tandoori using your oven or grill. Here’s a recipe along with details:
Ingredients:
For the Marinade:
- 1 kg (about 2.2 lbs) lamb, cut into pieces (you can use any cuts like shoulder, leg, or chops)
- 1 cup plain yogurt (Greek yogurt works well)
- 4 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 tablespoons lemon juice
- 2 tablespoons Tandoori masala (you can find this in Indian grocery stores or make your own blend using spices like cumin, coriander, paprika, turmeric, etc.)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon Kashmiri red chili powder (adjust to taste for spiciness)
- 1/2 teaspoon ground black pepper
- Salt to taste
- 2 tablespoons vegetable oil
For Garnish:
- Sliced onions
- Lemon wedges
- Chopped cilantro (coriander leaves)
Instructions:
- Prepare the Marinade: In a large mixing bowl, combine the yogurt, minced garlic, grated ginger, lemon juice, tandoori masala, ground cumin, ground coriander, Kashmiri red chili powder, ground black pepper, salt, and vegetable oil. Mix everything well until you have a smooth marinade.
- Marinate the Lamb: Add the lamb pieces to the marinade, making sure they are well coated. Cover the bowl and let it marinate in the refrigerator for at least 4 hours, or preferably overnight. This allows the flavors to penetrate the meat.
- Preheat the Oven or Grill: If using an oven, preheat it to 200°C (400°F). If using a grill, prepare it for medium-high heat.
- Skewer the Lamb: If you’re using skewers, thread the marinated lamb pieces onto them. If not, you can place the pieces directly on a baking tray lined with aluminum foil.
- Cook the Lamb: If using an oven, place the skewers or baking tray in the preheated oven and cook for about 20-25 minutes, or until the lamb is cooked through and has a nice charred exterior. If using a grill, grill the lamb skewers for about 10-15 minutes, turning occasionally, until cooked to your desired level of doneness.
- Serve: Once the lamb tandoori is cooked, remove it from the oven or grill. Garnish with sliced onions, lemon wedges, and chopped cilantro. Serve hot with naan bread, rice, or your favorite side dishes.
Enjoy your delicious homemade lamb tandoori!
