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
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
TANDOORI LAMB SKEWERS WITH CRUNCHY SLAW & RAITA
Flavourful lamb and superhealthy slaw will see you well on your way to your five-a-day and out of the kitchen in 20 minutes
Provided by Good Food team
Categories Dinner, Main course
Time 20m
Number Of Ingredients 11
Steps:
- In a medium bowl, combine 2 tbsp of yogurt with the tandoori paste. Add lamb, mixing to coat all the pieces. Make raita with the remaining yogurt, 1 tbsp of the chopped coriander and some seasoning, then set aside. For the slaw, mix together all of the vegetables and the remaining coriander in a large bowl, then stir in the lime juice, oil and mustard seeds.
- Heat the grill to high. Divide the lamb between 4 skewers, grill for 3-4 mins each side, until lightly charred and cooked through. Serve with the slaw, raita and warmed chapatis.
Nutrition Facts : Calories 441 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 16 grams sugar, Fiber 8 grams fiber, Protein 30 grams protein, Sodium 1.14 milligram of sodium
LAMB TANDOORI
Provided by Food Network
Categories main-dish
Time 1h17m
Yield 6 to 8 servings
Number Of Ingredients 34
Steps:
- To prepare the marinade: in a food processor, using a metal blade, combine the yogurt, cumin seeds, coriander seeds, black pepper, salt, honey, Garam Masala, and Green Aromatics. Process until well blended. Add the cilantro leaves and continue to process until pureed and well blended.
- Arrange the lamb chops in a non-reactive pan. Pour prepared marinade to coat both sides of the chops. Marinate overnight in the refrigerator. Season the lamb chops with salt and pepper. Cook over hot grill to desired doneness. Serve with Cilantro Mint Chutney.
- In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
- Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.
- In a food processor, combine the garlic, ginger, and chile flakes and process to a fine mince. With the machine running, add peanut oil in a steady stream. Turn off the machine and scrape the sides with a rubber spatula. Add the scallions and process until well blended.
- In a blender, combine the coconut milk, garlic, yogurt, honey, and Garam Masala. Process until well blended. Add the cilantro and mint leaves and process to until herbs are pureed (mixture will turn to green color). Season with salt, pepper, and sugar. to taste. Keep refrigerated until needed.
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.
GRILLED TANDOORI LAMB
Provided by Mark Bittman
Categories Lamb Low/No Sugar Backyard BBQ Dinner Meat Summer Grill/Barbecue Bon Appétit Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 6 servings
Number Of Ingredients 13
Steps:
- Spray grill rack with nonstick spray; prepare barbecue (medium-high heat). Grill lamb 25 minutes for medium-rare (internal temperature at the thickest part of meat should be 125°F). Let lamb rest 5 minutes before slicing.
TANDOORI-SPICED LEG OF LAMB
Steps:
- Combine yogurt, lime juice, garlic, lime peel, ginger, salt, paprika, coriander, cumin, turmeric, cardamom, dry mustard, cayenne pepper, fenugreek, cloves, and cinnamon in small bowl; whisk to blend. Place leg of lamb on rack set in large roasting pan. Coat leg of lamb with yogurt mixture. Cover lamb loosely with plastic wrap or tent with aluminum foil (do not allow aluminum foil to touch coating) and refrigerate overnight.
- Preheat oven to 375°F. Roast leg of lamb uncovered until thermometer inserted into thickest part of meat (not touching bone) registers 125°F for medium-rare, about 1 hour 35 minutes. Let lamb rest 15 minutes before serving.
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- 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.
TANDOORI LEG OF LAMB RECIPE - STEVEN RAICHLEN | FOOD & …
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- 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.
LAMB TANDOORI: EASY AND DELICIOUS | QUICK AND TASTY FOOD
From quickandtastyfood.com
- Place the meat in a bowl and cover with cold water. Rest for half an hour so the little bones and/or blood in the meat comes out.
TANDOORI LAMB TIKKA RECIPE BY DAN TOOMBS THE CURRY GUY.
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- Rub the garlic and ginger paste, green chilli paste, lime juice and salt into the meat and marinate for 20 minutes.
- Cover the lamb meat cubes with the marinade and allow to marinate overnight or up to 72 hours. The longer the better but you could get away with just one hour.
TANDOORI LAMB CUTLETS - ANOTHERFOODBLOGGER
From anotherfoodblogger.com
- Place cumin, coriander, turmeric, cinnamon & chili flakes into a saucepan on low heat for a couple mins - this helps to release flavours
- Mix 3 tbsp tandoori paste with 1 tbsp yoghurt. Coat the lamb cutlets in the paste and marinade in the fridge for minimum 1 hour but overnight if possible
- Mix all ingredients together and put to side ready to use. Can be made in advance but the longer you leave it the herbs will lose their vibrancy
GRILLED TANDOORI LAMB CHOPS - UNTOLD RECIPES BY NOSHEEN
From untoldrecipesbynosheen.com
- If you're making your own blend per this recipe, dry roast the whole spices in a nonstick pan for 30-60 seconds (just till you can smell a nutty aroma). Be careful not to burn them.
- I buy my lamb rack from Sams Club and they're usually trimmed but I do need to seperate the chops. I have a sharp cleaver I use for this. You can usually feel and find the space between the bones and slice through easily. If you have a good butcher you rely on then you can get them to cut and clean the chops for you. I leave a little bit of fat on the chops, as this usually melts on the grill and gives the meat great moisture and flavor.
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LAMB TANDOORI RECIPE - SAINSBURY'S MAGAZINE
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- 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.
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