Friday, July 14, 2017

Grilled “Tandoori” Lamb – Hold the Tandoor

Since I didn’t cook this marvelous meat in a tandoor oven, it’s not actually tandoori lamb, which will save some of you the time letting me know all the other ways it isn’t the real deal. Accepting that, these days “tandoori” simply refers to the yogurt based, aromatically spiced marinade, whether you grill, broil, or bake the meat.

As usual, please adjust the spice amounts to your tastes, since you know you much better than I do. These should get you close to your friendly neighborhood Indian joint, but still, play around. If you want to add some veggies between the pieces of meat, go ahead, but I have more success cooking them separately.

I really like lamb sirloin, and see it in the stores more often these days, but like I said in the video, leg of lamb, or a shoulder roast, are also very nice for this. If you feel like splurging, you can do lamb chops, but for those, 4 to 6 hours is plenty of time in the marinade. But, no matter which cut you use, or animal for that matter, I really do hope you give this a try soon. Enjoy!


Marinade Ingredients for 2 to 3 pounds of lamb
2 to 3 pounds lamb sirloin, cut into about 1 1/2 to 2-inch chunks
1 cup plain yogurt
2 teaspoons kosher salt, plus more pre-grilling
1 big juicy lemon, juiced
1/4 cup grated or very finely minced onion
2 cloves crushed garlic
1 tablespoon grated ginger
2 generous teaspoons garam masala (click here to make your own)
1/2 teaspoon cayenne pepper
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
2 teaspoon paprika
1 tablespoon vegetable oil
chopped cilantro
fresh lemon
grilled onions
flatbread or rice
spicy cilantro chutney (I don’t have a recipe, but here’s one)

11 comments:

Mariusz Kowaliński said...

Chef John, how would you cook these in the oven? What internal temperature should I shoot for?

Zinal Gandhi said...

Hi chef,

Greetings from India,I am huge fan of yours and say "oh I love him" almost every day. you nailed the marinade, it pairs well with Paneer i.e cottage cheese and mushrooms or any other veggies.For the corainder chutney this is how most Indians make it.
One mid size corainder bunch.
Handful of mint leaves ( optional but they add good flavour).
A handful of peanuts for consistency.
(Can use bread if allergic to nuts)
3-4 green chillies.(depending on how spicy you want it)
One pod of garlic
Lemon juice for acidity
Pinch of pepper powder and salt to taste.
Blend everything in a mixture with ice( helps maintain the green color) till smooth.
Adjust the taste. If it's too spicy add more lemon juice or yogurt to balance.

You can also add spring onion greens for a wonderful variation.

Really hope you do try the chutney and let me know how it turns out.

As my husband says... I do love you more than him...

Lord bless you million times over.

Thank you for bringing a smile to my face.

And as always Enjoy.:).

Eric A. Stach said...

Chef John: You should upgrade your Egg! The cast iron grates are better than the grate that comes with it.
biggreenegg.com/product/cast-iron-cooking-grids/
And as always ... Enjoy!

Food Junkie said...

Looks amazing.

Julie Lee said...

Please make Coronation Chicken!

Colton Bybee said...

You should do pazole soon Chef John!

Will Oliver said...

Yesterday I made this with chicken. It was wonderful. It was as if I had been kicked in the mouth by a very flavorful chicken.

Angela said...

This looks fantastic!

Vijay Sadhu said...

Chef John Love your recipes! Could you please do a bone in leg of lamb?

greenturtle said...

Chef John, I have a question about your brick grill that you call "temporary". Why is it only "temporary"? is it because the bricks wear out? also, can you use "paver" bricks or do the bricks have to be masonry building bricks?

Smita Sadhu said...

Chef John
Please do a bone in leg of lamb!