Grilled Tandoori Lamb Recipes

GRILLED TANDOORI-STYLE LAMB SKEWERS

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.

GRILLED "TANDOORI" LAMB

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.

GRILLED TANDOORI -YOGURT MARINATED LAMB SHOULDER WITH GRILLED ONIONS AND GREEN BEANS

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 MEATBALLS

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.