Tandoori lamb
6 servings
70 minutes
Tandoori lamb is the essence of Indian cuisine, infused with the aromas of spices and richness of flavors. This recipe is rooted in the traditions of cooking meat in a clay tandoor oven, where spices reveal their depth to create a rich taste. Tender ribs are marinated in a yogurt mixture with garam masala, cumin, garlic, ginger, and spicy notes of cardamom and nutmeg. Thanks to long marination, the meat becomes incredibly juicy, while grilling gives it a crispy crust. This dish is perfect for celebrations and friendly gatherings, especially when paired with fragrant basmati rice and naan bread. Tandoori lamb is not just food; it's a journey into the world of Indian aromas and gastronomic delight.
1
Place the ribs in a deep baking dish. In a pan, sauté cumin and garam masala for thirty seconds, then cool. Grind into powder. Blend garlic and ginger, add cumin and garam masala, yogurt, vinegar, cayenne pepper, cardamom, coloring, nutmeg, salt, pepper, and lemon juice. Pour over the ribs and refrigerate overnight.
- Lamb ribs: 900 g
- Cumin: 1 tablespoon
- Garam masala: 1 tablespoon
- Garlic: 8 cloves
- Fresh ginger: 20 g
- Malt vinegar: 60 ml
- Greek yoghurt: 125 ml
- Cayenne pepper: 3 teaspoons
- Red food colouring: 1.5 teaspoon
- Ground cardamom: 2 teaspoons
- Nutmeg: 1 teaspoon
- Lemon: 1 piece
- Salt: to taste
- Ground black pepper: to taste
2
Preheat the grill. Grill the ribs on both sides for twenty minutes. Let cool slightly and drizzle with melted butter.
- Lamb ribs: 900 g
- Butter: to taste