Lamb Tandoori
Serves: 6
Hosea Feil
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
53
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
110 g
Yogurt3 tbsps
Cumin Seed3 tbsps
Coriander Seed1 tbsp
Ground Black Pepper1
Salt30 g
Honey1 tbsp
Garam Masala2 cups
Cilantro Leaves1 tbsp
Black Peppercorn1 tbsp
Whole Cloves1 tbsp
Cardamom Seed1 cup
Red Chile (dried)1 tbsp
Nutmeg (freshly grated)3 cloves
Garlic1 cup
Ginger (chopped)1 cup
Peanut Oil1 cup
Scallions (chopped)170 g
Coconut Milk1
SugarDirections:
1
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
2
Process until well blended
3
Add the cilantro leaves and continue to process until pureed and well blended
4
Arrange the lamb chops in a non-reactive pan
5
Pour prepared marinade to coat both sides of the chops
6
Marinate overnight in the refrigerator
7
Season the lamb chops with salt and pepper
8
Cook over hot grill to desired doneness
9
Serve with Cilantro Mint Chutney
10
In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles
11
Over medium heat, cook just until slightly toasted, stirring constantly
12
Turn off heat and stir in the grated nutmeg
13
Transfer to a food processor and grind to a fine powder
14
Pass through a fine strainer
15
Allow to cool to room temperature
16
Store in an airtight jar
17
Use as needed
18
In a food processor, combine the garlic, ginger, and chile flakes and process to a fine mince
19
With the machine running, add peanut oil in a steady stream
20
Turn off the machine and scrape the sides with a rubber spatula
21
Add the scallions and process until well blended
22
Yield: about 1 1/2 cups In a blender, combine the coconut milk, garlic, yogurt, honey, and Garam Masala
23
Process until well blended
24
Add the cilantro and mint leaves and process to until herbs are pureed (mixture will turn to green color)
25
Season with salt, pepper, and sugar
26
To taste
27
Keep refrigerated until needed
28
Yield: 1 2/3 cups