Best Lamb Tandoori Hoagies Recipes

GRILLED "TANDOORI" LAMB

Grilled

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

Ingredients

1 cup plain yogurt
½ cup lemon juice
¼ cup finely minced onion
2 cloves crushed garlic
1 tablespoon freshly grated ginger
2 teaspoons garam masala
2 teaspoons paprika
1 teaspoon ground cumin
½ teaspoon turmeric powder
½ teaspoon cayenne pepper
2 pounds boneless lamb shoulder, cut into 2 inch pieces
2 teaspoons kosher salt, divided
1 tablespoon vegetable oil
½ cup chopped cilantro
4 small fresh lemon wedges
1 medium red onion, sliced
spicy cilantro chutney

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

Lamb Tandoori image

Provided by Food Network

Categories main-dish

Time 1h17m

Yield 6 to 8 servings

Number Of Ingredients 34

Ingredients

2 cups yogurt
1/2 tablespoon cumin seeds, toasted and cracked
1/2 tablespoon coriander seeds, toasted and cracked
1/2 tablespoon ground black pepper
1/2 tablespoon salt
2 tablespoons honey
2 teaspoons Garam Masala, recipe follows
1/4 cup Green Aromatics, recipe follows
1/2 cup cilantro leaves
2 racks of lamb, trimmed, cut into chops (or 16 lamb chops)
Cilantro Mint Chutney, recipe follows
1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
4 (3-inch) cinnamon sticks
1/4 cup dried red chiles
1/2 tablespoon freshly grated nutmeg
1 cup chopped garlic
1/2 cup chopped ginger
1 teaspoon red chile flakes
1/4 cup peanut oil
1 cup chopped scallions
6 ounces coconut milk
3 cloves garlic
4 ounces yogurt
1 ounce honey
1 tablespoon Garam Masala
2 cups cilantro leaves
1 1/2 cups mint leaves
Salt
Black pepper
Sugar

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.

GRILLED TANDOORI-STYLE LAMB SKEWERS

Grilled Tandoori-Style Lamb Skewers image

Provided by Food Network

Time 1h35m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

1 teaspoon cumin powder
1 teaspoon garam masala
Seeds from 3 cardamom pods (1/2 teaspoon ground in mortar and pestle)
1 teaspoon onion powder
3 tablespoons bottled minced garlic or 8 cloves minced
1 cup plain yogurt
2 tablespoons sweet paprika
3 tablespoons Indian curry powder
1/2 cup chopped cilantro leaves, plus leaves for garnish
2 teaspoons kosher salt or Hawaiian sea salt
2 teaspoons cracked black pepper
1 pound boneless leg of lamb, trimmed and cut into 1-inch cubes
4 to 5 scallions, cut into 1-inch pieces
Basmati rice with cilantro (or orzo with spinach and butter), for serving
Lime wedges and a side of raita (yogurt sauce with vegetables), for serving

Steps:

Heat the cumin, garam masala and cardamom in a dry pan, over low heat, until fragrant, about 1 to 2 minutes. Add the onion powder and garlic then transfer the mixture to a bowl. Add the yogurt, paprika, curry powder, cilantro, salt and pepper.
Thread 4 cubes of lamb on each skewer, alternating with scallion pieces and leaving about 1/3 of the skewer as a handle. Arrange them in a shallow glass baking dish and pour the yogurt mixture over them, (turn to coat if needed). Allow to marinate for 1 hour to overnight, in the refrigerator. Brush the grill with an oiled paper towel and preheat it to medium-high. Arrange the skewers at angle for nice grill marks and grill 3 to 4 minutes per side for medium-rare, 5 to 6 minutes per side for medium. Transfer the skewers to a serving platter and garnish with lime wedges and cilantro.
Serve with basmati rice with cilantro or orzo with spinach and butter and a side of raita (yogurt sauce with vegetables), if desired.

TANDOORI LAMB WRAP

Tandoori Lamb Wrap image

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

Ingredients

5 ounces Greek-style yogurt
1/2 small onion, roughly chopped
1 (1-inch) piece fresh ginger, peeled and chopped
1 clove garlic, peeled and chopped
2 tablespoons fresh cilantro leaves
2 teaspoons garam masala
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt
1/2 teaspoon ground fennel seeds
1/2 teaspoon red chile powder
1/4 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
2 teaspoons fresh lemon juice
1 pound lamb (leg meat is ideal), bones removed, cut into 1-inch cubes and pierced with a fork
2 tablespoons melted butter, for basting
5 ready-made flour tortillas, wrapped in foil and placed in the oven for the last 5 minutes of cooking
1/2 onion, finely sliced
2 tomatoes, finely sliced
1 Little Gem lettuce or romaine lettuce, finely sliced
3 1/2 ounces Green chutney, mixed with 3 tablespoons yogurt, to serve

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.