Tandoori Lamb on the BBQ

2010-03-05

When Heather and I were in Saudi Arabia we had an Indian house-boy that was a chef in his own right. From time to time he would make us Tandoori chicken on the BBQ.  After a few of these he talked us into having a Tandoor oven constructed so that he could do other recipes. We enjoyed his great tandooi lamb and chicken until we returned to Canada and he went to work at the US Embassy as the second chef. The Tandoori Lamb recipe here is not quite like his but is a good imitation without having to construct a tandoori oven. The smoke comes from the wood plank instead of the charcoal in the oven.

Here are the ingredients you will need for the recipe. The full recipe can be found here.

LAMB
1/3 lbs boneless leg of lamb,
1/4 cup tandoori paste
1/4 cup full-fat yogurt
1 tsp finely grated fresh ginger
1/2 lime rind, grated
1/2 lime, juiced
1 Cedar plank 8X14X1 inches
Peanut or Canola oil
1 1/2 cups sliced onion
garlic cloves sliced crosswise
RICE AND SAUCE
2 cups Indian basmati rice
2 cups water
1 cup full-fat yogurt
1 tsp tandoori paste
1/2 lime grated
1 small garlic clove, minced
1/4 tsp salt
several fresh coriander sprigs

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