Teresa's Recipes
Tandoori Lamb
Step into the royal kitchens of India with this exemplary Tandoori Lamb recipe, a dish that captures the essence of centuries-old culinary traditions. Savour the succulent lamb pieces, marinated in a velvety blend of yogurt and a symphony of aromatic Indian spices. Once cooked to perfection in a traditional Tandoor or modern oven, the lamb takes on a smoky charm, becoming a delightful amalgamation of flavors. Each bite is a celebration of heritage, inviting you to relish the rich, spicy, and smoky nuances of Indian cuisine.
Ingredients
- 1kg, cut into pieces Lamb leg
- 1 cup Yogurt
- 1 tablespoon, finely grated Ginger
- 3 tablespoons Lemon juice
- 2 tablespoons Tandoori masala
- 1 teaspoon Turmeric powder
- 1 teaspoon Cumin powder
- 1 teaspoon Coriander powder
- 1 teaspoon Red chili powder
- to taste Salt
- 2 tablespoons Vegetable oil
- handful, for garnish Fresh cilantro
- to serve Lemon wedges
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 2 hours 15 minutes
- Cook Time: 30 minutes
- Calories: 650
- Fat: 30g
- Carbs: 10g
- Protein: 80g
- Sodium: 200mg
- Sugar: 5g
Instructions
- 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.
- 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.
- When ready to cook, preheat your oven to 400°F (200°C).
- Thread the marinated lamb pieces onto skewers and arrange on a baking tray lined with aluminum foil.
- Brush the lamb generously with vegetable oil. This helps retain moisture and adds a beautiful sheen to the cooked meat.
- 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.
- Once cooked, remove from the oven and let the lamb rest to allow the juices to redistribute.
- Garnish the cooked lamb with fresh cilantro and serve with lemon wedges, adding a citrusy zest to balance the heat.
- Enjoy the royal, authentic flavors of Tandoori Lamb!
Tips
- For the most authentic flavor, cook the marinated lamb in a traditional Tandoor if you have access to one. If not, a regular oven or grill will do just fine. If you find the heat a bit too much, pair the Tandoori Lamb with a cooling side of cucumber raita or serve with fluffy basmati rice.