Lamb Tandoori Recipes

GRILLED "TANDOORI" LAMB

Steps:

• Whisk yogurt, lemon juice, onion, garlic, ginger, garam masala, paprika, cumin, turmeric, and cayenne pepper together in a bowl until combined.
• Toss lamb and salt into marinade; mix until lamb pieces are coated evenly. Cover mixture with plastic wrap and refrigerate overnight, or at least 4 hours.
• Skewer lamb pieces so they barely touch. Wipe off excess marinade with a paper towel. Brush with vegetable oil and sprinkle with salt.
• Preheat grill for medium heat and lightly oil the grate.
• Grill skewers on medium heat until lamb springs back to the touch, about 5 to 7 minutes on each side.
• Garnish with red onions, lemon wedges, and chopped cilantro as desired.

LAMB MEATBALLS OVER TANDOORI NAAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix bread crumbs, garlic powder, paprika, 1/4 teaspoon mint, dried basil, and parsley together in a large bowl. Add ground lamb, egg, onion, garlic, olive oil, salt, and pepper; mix until evenly distributed. Form ground lamb into 1-inch balls and arrange in a single layer on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip meatballs and continue cooking until cooked through, about 10 minutes more. Remove meatballs from oven and reduce oven temperature to 350 degrees F (175 degrees C).
• Pour tomato sauce into a saucepan over low heat; add capers, fresh basil, 1/4 teaspoon mint, salt, and pepper. Cook sauce, stirring occasionally, until heated through and flavors have blended, 5 to 10 minutes.
• Place naan bread on a baking sheet. Spoon tomato sauce and meatballs on the naan; cover with Muenster cheese slices.
• Bake in the oven until cheese is melted, 5 to 10 minutes.

INDIAN TANDOORI SPICED LEG OF LAMB

Steps:

• In a bowl combine yogurt with ALL remaining ingredients (except the leg of lamb) whisk to blend well.
• Place the leg of lamb in rack in a roasting pan.
• Coat the leg with yogurt mixture all over.
• Cover the lamb with plastic wrap (do not use foil to cover the lamb).
• Refrigerate for 24 hours.
• Set oven to 375 degrees.
• Roast the lamb uncovered for about 1-1/2 hours (for medium-rare cook until temperature reads 125F on a meat thermometer, make certain that the thermometer does not touch the bone).
• Let rest for 15 minutes before serving.
• Delicious!

TANDOORI LAMB WRAP

Steps:

• Put all the yogurt, onion, ginger, garlic, cilantro, garam masala, cumin, coriander, salt, fennel seeds, chile powder, pepper, oil, and lemon juice into a food processor and blend until smooth. Pour the mixture into a large bowl and stir in the lamb cubes. Mix well to coat the lamb cubes. Cover the bowl and leave to marinate in the refrigerator for as long as possible, preferably overnight. Remove the bowl from the refrigerator and let it come to room temperature an hour before cooking.
• Preheat the grill to medium heat or preheat the oven to 400 degrees F.
• Thread the lamb cubes onto the skewers leaving a space between each piece and place under the grill. Cook for around 5 to 6 minutes, turning halfway through cooking, or until tender. Alternatively, cook in an oven for 8 minutes. Baste the skewers with the melted butter and cook for another minute or 2 for slightly pink meat, or longer if you prefer the lamb well done.
• Divide the lamb pieces into five equal portions and place each portion in the center of a warmed tortilla. Top with a handful of the sliced vegetables and a spoonful of chutney. Roll up and serve.