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
GRILLED TANDOORI-STYLE LAMB SKEWERS
Provided by Food Network
Time 1h35m
Yield 4 to 6 servings
Number Of Ingredients 15
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-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.
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.
MIXED GRILL OF SAUSAGE, CHICKEN AND LAMB WITH TANDOORI FLAVORINGS
The Indian-flavored main course uses one basic spice rub. Half is rubbed on the lamb chops, and the other half is mixed with yogurt to marinate the chicken. If you want the chicken, lamb and sausage to come off the grill at the same time, stagger them, starting with the chicken, then the lamb and finally the pre-steamed sausages, which simply need to be browned. Grill in batches for a larger crowd, cooking all the drumsticks, then all the sausages and finally the chops. The drumsticks are fine at room temperature, but the sausage and chops should be at least warm.
Provided by USA WEEKEND columnist Pam Anderson
Categories World Cuisine Recipes Asian Indian
Yield 8
Number Of Ingredients 12
Steps:
- Place sausage and 1/2 cup water in a large (12-inch) skillet. Cover and bring to a simmer. Steam until sausage loses its raw color throughout, about 8 minutes. Drain and set aside.
- In a medium bowl, mix oil, cumin, curry powder, garlic powder, ginger, salt and cayenne. Scrape half the spice mixture into another medium bowl. Add lamb chops to one bowl; toss to coat well. Stir yogurt and vinegar into other bowl; add chicken legs and toss to coat well. Set both aside to marinate.
- About 30 minutes before serving, fully preheat gas grill (10 to 15 minutes with all burners on high). Use a wire brush to clean grill rack, then use tongs to wipe an oil-soaked rag over rack. Close lid and return grill to temperature. Make sure to have water close by to extinguish any flare-ups.
- Staggering meat additions so they all get done about the same time, place chicken on grill; close lid and grill-roast for a total of 20 minutes - 8 minutes on the first side, 8 minutes on the second side and 4 minutes longer, turning as needed toward the end to ensure doneness. Add lamb; grill-roast for a total of 8 minutes - 4 minutes on the first side and 4 minutes on the second side. Add sausage and grill-roast for a total of 4 minutes - 2 minutes on the first side and 2 minutes on the second side.
- Arrange on a large platter and serve warm with couscous.
Nutrition Facts : Calories 743 calories, Carbohydrate 4.7 g, Cholesterol 214.2 mg, Fat 52.5 g, Fiber 0.6 g, Protein 59.8 g, SaturatedFat 17 g, Sodium 1093 mg, Sugar 1.3 g
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.
GRILLED TANDOORI -YOGURT MARINATED LAMB SHOULDER WITH GRILLED ONIONS AND GREEN BEANS
Provided by Guy Fieri
Categories main-dish
Time 7h45m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Toast the coriander and the cumin in a saute pan over medium heat until the spices become fragrant and just begin to smoke, 2 minutes. Set the spices aside to cool and then blend them in a spice grinder.
- Combine the yogurt, lime, cumin, coriander, paprika, ginger, cinnamon, turmeric, cayenne, sugar, salt, and pepper in a medium bowl.
- Poke the lamb several times with a fork and place in a large resealable plastic bag with the garlic and the onions and pour in the yogurt mixture. Move the lamb around in the bag to coat completely and place in the refrigerator to marinate for 4 to 6 hours.
- Remove the lamb and the onions from the marinade and let sit at room temperature for about 20 minutes. Discard the marinade. Heat the grill to high, sear all sides of the lamb and adjust grill to indirect heat, about 350 degrees F. Grill the lamb for about 45 minutes per side for medium. When the lamb is cooked, remove it to a platter to rest for 15 minutes before cutting.
- Add the onions and the lime halves to the grill and cook until caramelized and tender, about 10 minutes. Remove the onions and the limes from the grill and set aside.
- Bring a large pot of salted water to a boil over high heat, add the green beans and cook for 2 minutes. Remove from the pot to an ice bath to stop the cooking. Drain on a paper towels. Heat a large skillet over low heat and add the ghee and the green beans and allow to cook through. Squeeze the juice of 1/2 a grilled lime over the top, toss to coat and transfer to a platter. Garnish with the sesame seeds.
- Slice the lamb and plate with the green beans and onions. Garnish with the remaining grilled limes.
GRILLED TANDOORI LAMB CHOPS AND GREEN BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high and lightly oil the grates. Mix the tandoori marinade and 1 tablespoon yogurt in a small bowl. Season the lamb chops with salt and pepper. Rub all over with the yogurt mixture. Let sit at room temperature, 10 minutes.
- Meanwhile, mix the remaining 1/4 cup yogurt with 1 tablespoon water, the cilantro, grated garlic, lemon juice, 2 pinches of salt and a grind of pepper in a small bowl.
- Toss the green beans, tomatoes, vegetable oil, sliced garlic, cumin seeds, 1 teaspoon salt and a few grinds of pepper in a large bowl. Spread out the vegetables on a large sheet of heavy-duty foil. Bring the short ends of the foil together and fold to seal; fold in the sides to form a packet.
- Place the packet on the grill and cook until the vegetables are lightly charred and the tomatoes start to burst, about 10 minutes. Grill the lamb chops 2 to 3 minutes per side for medium doneness. Divide the lamb and vegetables among plates. Top with cilantro and serve with the yogurt sauce.
Nutrition Facts : Calories 410, Fat 28 grams, SaturatedFat 9 grams, Cholesterol 98 milligrams, Sodium 959 milligrams, Carbohydrate 13 grams, Fiber 4 grams, Protein 28 grams, Sugar 6 grams
GRILLED TANDOORI LAMB MEATBALLS
These tasty meat skewers can be cooked indoors under the broiler but are best on the grill! From the Meatball Cookbook Bible....
Provided by loof751
Categories Meatballs
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mince the garlic and chop the scallions.
- Combine the yogurt, egg, garlic, scallions, paprika, coriander, cumin, sugar, ginger, cinnamon, cayenne, and breadcrumbs and mix well. Add the lamb and salt as desired and mix well.
- Divide mixture into 8-12 portions and form each into a sausage shape. Insert a metal or bamboo (presoaked) skewer into each sausage so that the tip is almost to the end of the meat.
- Grill or broil for 6-8 minutes, turning gently to cook all sides.
Nutrition Facts : Calories 521.1, Fat 37.1, SaturatedFat 15.8, Cholesterol 154.1, Sodium 221.3, Carbohydrate 17.4, Fiber 2.8, Sugar 4.1, Protein 29.2
TANDOORI-STYLE WHOLE LEG OF LAMB
Provided by John Willoughby
Categories dinner, main course
Time 4h
Yield 10 servings
Number Of Ingredients 14
Steps:
- Trim any excess fat from the lamb. With a mallet or heavy frying pan, pound the lamb at its thickest points until it is uniformly about 3 inches thick. Sprinkle with salt and pepper to taste and set aside.
- In a medium bowl combine the rest of the ingredients and mix well. Rub the lamb all over with this mixture, place it in a roasting pan, cover it with plastic wrap and refrigerate for 1 to 3 hours.
- When you are ready to cook, build a fire to one side of a covered grill, using enough coals to fill a shoe box. When the flames have died down and the coals are covered with grey ash, spread one-third of them on the empty side of the grill. Place the lamb on the grill directly over the coals and cook for about 15 minutes a side for medium rare. If the lamb begins to overcook on the exterior or if you have flare-ups while cooking, move the lamb to the cooler part of the fire and continue cooking.
- When a meat thermometer in the center of the lamb registers 124 degrees, remove the meat from the grill, allow it to rest for about 15 minutes, slice thin and serve.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 17 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 11 grams, Sodium 553 milligrams, Sugar 1 gram, TransFat 0 grams
TANDOORI SPICED LAMB CHOPS
This recipe can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 4
Steps:
- Preheat broiler and lightly brush a shallow baking pan with oil.
- Pat lamb chops dry and spread with tandoori paste. Season chops with pepper. In baking pan broil chops 3 to 4 inches from heat 6 minutes for medium.
- Serve lamb chops with salad.
TANDOORI LEG OF LAMB RECIPE - (5/5)
Provided by á-29965
Number Of Ingredients 19
Steps:
- 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.
TANDOORI LAMB BALLS
Steps:
- Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
- Combine the ground lamb, bread crumbs, eggs, cilantro, lemon juice, tandoori spice mix, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
- Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
- Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
- Allow the meatballs to cool for 5 minutes in the baking dish before serving.
- Tandoori Spice Mix
- Mix together the ginger, cumin, coriander, paprika, turmeric, and cayenne in a bowl. This spice mix will keep in an airtight container for up to 6 months.
TANDOORI LAMB KEBABS WITH RAITA AND COUSCOUS
Yummy tandoori kebabs served over couscous and toped with raita. It is also very easy to prepare and does not take that long apart from the marinating time.
Provided by The Flying Chef
Categories Lamb/Sheep
Time 35m
Yield 4-5 serving(s)
Number Of Ingredients 19
Steps:
- Prep time does not include marinating time.
- Chop lamb into about 1 inch cubes, combine paste, yogurt and lemon juice, add lamb and marinate several hours or overnight.
- Either thread lamb on metal skewers or if using wooden skewers make sure they are soaked for 20-30 Min's in water to prevent burning during cooking.
- Cook lamb on BBQ or grill 4-6 inches from heat until cooked as desired. (approx 5-10 Min's a side, medium rare-medium well).
- Raita.
- In a medium size bowl combine yogurt, cucumber, mint and mint sauce mix well and refrigerate until needed.
- Couscous.
- If using quick cooking sachets I add 1 teaspoon of chicken stock powder to the water, bring to boil and add the sachets for a couple of minutes. Remove from pan and add couscous to a large bowl and fluff. If using another type of couscous prepare according to packet.
- Add both peppers, red and green onions, mint and parsley combine well.
- Combine vinegar, lemon juice and olive oil in screw top jar shake well. Pour over couscous and mix well.
- To serve place couscous on plate top with kebab and drizzle with raita.
Nutrition Facts : Calories 1005.5, Fat 67.6, SaturatedFat 27.4, Cholesterol 162.6, Sodium 176.8, Carbohydrate 53.5, Fiber 4.5, Sugar 8.6, Protein 44.5
GRILLED TANDOORI LAMB
Steps:
- 1. Combine all of the rub ingredients in a bowl. 2. Add olive oil to the rub to make a paste. 3. Rub the paste onto the lamb chops or lamb pieces. 4. Marinade for at least 2 hours. 5. If using lamb pieces, place them on skewers with vegetables in between, like onions, mushroom, bell pepper, zuccini, yellow squash, cherry tomoatoes. Make sure that the meat and vegetables are up against each other so that they hold each other in place. 6. Grill or broil the lamb chops or skewers to desired doneness.
LAMB MEATBALLS OVER TANDOORI NAAN
I love making lamb meatballs; the combination of mint and lamb make for a very exciting flavor profile. These meatballs are combined with a hearty prepared tomato sauce and then served over tandoori naan with melted cheese to create a delicious dish.
Provided by jdwuscg
Categories World Cuisine Recipes Asian Indian
Time 50m
Yield 4
Number Of Ingredients 19
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
- Mix bread crumbs, garlic powder, paprika, 1/4 teaspoon mint, dried basil, and parsley together in a large bowl. Add ground lamb, egg, onion, garlic, olive oil, salt, and pepper; mix until evenly distributed. Form ground lamb into 1-inch balls and arrange in a single layer on the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Flip meatballs and continue cooking until cooked through, about 10 minutes more. Remove meatballs from oven and reduce oven temperature to 350 degrees F (175 degrees C).
- Pour tomato sauce into a saucepan over low heat; add capers, fresh basil, 1/4 teaspoon mint, salt, and pepper. Cook sauce, stirring occasionally, until heated through and flavors have blended, 5 to 10 minutes.
- Place naan bread on a baking sheet. Spoon tomato sauce and meatballs on the naan; cover with Muenster cheese slices.
- Bake in the oven until cheese is melted, 5 to 10 minutes.
Nutrition Facts : Calories 771.2 calories, Carbohydrate 61 g, Cholesterol 186.8 mg, Fat 38 g, Fiber 11.1 g, Protein 47.9 g, SaturatedFat 17.7 g, Sodium 1884.7 mg, Sugar 10.6 g
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
TANDOORI LEG OF LAMB LCBO
Steps:
- Put lamb in baking dish or roasting pan. Combine rest of ingredients. Brush on lamb and marinate for 4 hrs or overnite in fridge. Roast in 400 degree oven for abt 35-45 minutes or until juices are just pink.
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.
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