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British Indian Restaurant Recipes - Starters & Side Dishes => Starters & Side Dishes => Tandoori and Tikka => Topic started by: coogan on July 08, 2011, 01:30 PM
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Tandoori Lamb
This recipe makes enough for 11 good size portions.
A 3 kilo whole leg of lamb boned and cut into bite size pieces. Put the lamb pieces into a large bowl add two tablespoons of salt and the juice from one large lemon. Give the whole lot a good mix, cover and then leave for about 20 mins whilst you prepare the marinade.
Marinade
300 mls yoghurt
2 inch ginger peeled and chopped
3 cloves garlic peeled and chopped
1 tbsp ground black cumin
1 tbsp ground coriander
1 tbsp paprika
1 tbsp tandoori masala
1 tbsp garam masala
2 tbsp mint sauce in vinegar
3 fresh chilies
Place all the marinade ingredients into a blender, blitz until smooth and mix with the lamb pieces, cover and leave to marinate for 3 to 4 days. Rinse of the excess marinade mixture from the lamb and pat dry with kitchen paper. Toss in mustard oil and paprika. Load on to skewers. Cook in fired up nipoori/ tandoor for 6-8 mins.
coogan 2011