Tandoori Lamb

Ingredients

Lamb leg

1kg, cut into pieces

Yogurt

1 cup

Ginger

1 tablespoon, finely grated

Lemon juice

3 tablespoons

Tandoori masala

2 tablespoons

Turmeric powder

1 teaspoon

Cumin powder

1 teaspoon

Coriander powder

1 teaspoon

Red chili powder

1 teaspoon

Salt

to taste

Vegetable oil

2 tablespoons

Fresh cilantro

handful, for garnish

Lemon wedges

to serve

Instructions

1. In a large bowl, mix together the yogurt, finely grated ginger, lemon juice, tandoori masala, turmeric powder, cumin powder, coriander powder, red chili powder, and salt. This forms your aromatic marinade.
2. Add the lamb pieces to the marinade, ensuring each piece is well-coated in the mixture. Cover the bowl and refrigerate for a minimum of 2 hours. For a more intense flavor, marinate the lamb overnight.
3. When ready to cook, preheat your oven to 400°F (200°C).
4. Thread the marinated lamb pieces onto skewers and arrange on a baking tray lined with aluminum foil.
5. Brush the lamb generously with vegetable oil. This helps retain moisture and adds a beautiful sheen to the cooked meat.
6. Bake in the preheated oven for about 25-30 minutes, or until the lamb is cooked to your liking. For a more charred finish, broil for the last 2-3 minutes.
7. Once cooked, remove from the oven and let the lamb rest to allow the juices to redistribute.
8. Garnish the cooked lamb with fresh cilantro and serve with lemon wedges, adding a citrusy zest to balance the heat.
9. Enjoy the royal, authentic flavors of Tandoori Lamb!