GRILLED "TANDOORI" LAMB
Here, 'tandoori' refers to the yogurt-based, aromatically spiced marinade that can be used on grilled, broiled, or baked meat. You can adjust the spices to your own personal preferences. Serve with flatbread or rice and cilantro chutney.
Provided by Chef John
Categories World Cuisine Recipes Asian Indian
Time 4h35m
Yield 10
Number Of Ingredients 17
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.
Nutrition Facts : Calories 194.4 calories, Carbohydrate 8.9 g, Cholesterol 58.4 mg, Fat 11.8 g, Fiber 2.4 g, Protein 15.7 g, SaturatedFat 5.2 g, Sodium 430.4 mg, Sugar 2.8 g
LAMB TANDOORI HOAGIES
Provided by Food Network
Categories main-dish
Time P1DT50m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Mix all ingredients together, except lamb and baguette. Place lamb cubes in the yogurt marinade and marinate for 24 to 48 hours in refrigerator. To make the raita, mix all ingredients together and let sit in refrigerator for a couple of hours so flavors can develop. Once lamb has marinated, skewer the lamb pieces and grill over coals and soaked oak or hickory wood chips, making sure to cook them slowly to get to an internal temperature of 145 degrees F. Slice open a baguette, slather it with raita, and stuff with grilled lamb. Eat hoagie with ice cold beer.
TANDOORI LAMB WRAP
These wraps are the perfect grab-and-go meal. You can also use seasoned yogurt and some fresh chopped cilantro and mint instead of the chutney.
Provided by Food Network
Time 12h20m
Yield 5 servings
Number Of Ingredients 21
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.
INDIAN TANDOORI SPICED LEG OF LAMB
This is easy to make just marinate the leg of lamb and then roast. I have to say that this is better if made on a rotisserie and cooked over low heat on the barbecue. This must be marinated for 24 hours in the spice mixture. If you are a lover of Indian food, then this is a recipe you will love.
Provided by Kittencalrecipezazz
Categories Lamb/Sheep
Time P1DT1h30m
Yield 6 serving(s)
Number Of Ingredients 17
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!
Nutrition Facts : Calories 949, Fat 62.9, SaturatedFat 27.2, Cholesterol 309.2, Sodium 1054.2, Carbohydrate 4.5, Fiber 0.6, Sugar 2.2, Protein 86.1
More about "lamb tandoori recipes"
LUSCIOUS TANDOORI LAMB CHOPS RECIPE - SUVIR SARAN
From foodandwine.com
5/5 Total Time 1 hr 10 minsAuthor Suvir Saran
- Using a paring knife, cut a few 1/4-inch-deep slashes in each lamb chop. In a large bowl, whisk the yogurt with the heavy cream, lemon juice, ginger, garlic, malt vinegar, garam masala, cumin, paprika, cayenne, mace, nutmeg and 1 teaspoon of salt. Transfer the lamb chops to the marinade and turn to coat, then cover and refrigerate overnight.
- Add the oil to the marinade and toss with the lamb chops. Remove the chops from the marinade and let stand at room temperature for 30 minutes.
- Light a grill. Season the chops with salt and grill over moderately high heat for 8 minutes, turning once, until well browned. Brush both sides of the chops with the melted butter and grill for another 2 minutes per side for medium-rare.
LAMB TANDOORI RECIPE | SAINSBURY`S MAGAZINE
From sainsburysmagazine.co.uk
5/5 (142)Category StarterCuisine IndianTotal Time 30 mins
- First, make the tandoori spice blend. Gently toast 3 tbsp coriander seeds, 2 tbsp cumin seeds, 1 tsp black peppercorns, ¾ tsp whole cloves, the seeds from 1 tsp green cardamom pods, 1 small black cardamom pod (optional), 1 cinnamon stick or piece of cassia bark, and ½ a blade of mace in a dry frying pan for a few minutes, until fragrant. Tip into a spice grinder or mortar and whizz or bash with a pestle to a fine powder. Stir in ½ tsp grated nu tmeg, 1 tsp ground turmeric, ½-1 tsp hot chilli powder and 5 tsp paprika. Store in an airtight container for 3 months.
- Blend the yogurt, oil, vinegar, ginger and garlic together until smooth. Stir in some seasoning and 3 1/2 tbsp of tandoori spice mix.
- Cut the lamb into 4cm-thick slices. Poke the pieces all over with the tip of a knife and place in the marinade. Mix well so all the pieces are coated. Cover and place in the fridge for as long as possible, ideally overnight. Bring back to room temperature before starting, and skewer onto 4 metal skewers.
- Preheat the grill to its highest setting. Put the skewers on a foil-lined baking tray and cook for 10-15 minutes, turning halfway. The lamb should be well cooked but soft, and a little charred.
TANDOORI LAMB RECIPE - GREAT BRITISH CHEFS
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TANDOORI GRILLED LAMB CHOPS - HOME. MADE. INTEREST.
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TANDOORI LEG OF LAMB RECIPE - STEVEN RAICHLEN - FOOD
From foodandwine.com
5/5 (1)Total Time 2 hrs 45 mins
- In a large roasting pan, mix 1/2 cup of the lemon juice with 2 teaspoons of salt. Place the lamb in the pan and coat well with the lemon juice. Let the lamb stand in the juice for 30 minutes, then drain.
- In a large bowl, mix the yogurt with the oil, garlic, ginger, dry mustard, cumin, nutmeg, cardamom, black pepper, cinnamon, turmeric and cayenne. Stir in 2 teaspoons of salt and the remaining 2 tablespoons of lemon juice. With a small knife, make 1-inch-deep slits all over the lamb. Coat the lamb thoroughly with the marinade, pushing it into the slits. Cover and refrigerate for at least 6 hours or overnight.
- Light a charcoal grill. Remove the leg of lamb from the marinade, leaving on a thick layer. Move the hot coals to one side of the grill and place a drip pan opposite the coals. Set the lamb over the drip pan, cover the grill and cook until glazed and an instant-read thermometer registers 140° for medium, about 2 hours.
- Line a platter with the onions and sprinkle with the cilantro. Place the leg of lamb on top, brush it with the melted butter and let rest for 15 minutes. Carve the lamb into slices and serve with the lemon wedges.
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