Tandoori Gosht

Thursday, 29 January 2009

Grilled Spiced Lamb with Yogurt Dipping Sauce Even without a tandoor,  the super-hot clay oven used extensively in Northern India, it’s possible to make a really flavorful meal for a crowd. If smaller portions of lamb shoulder or leg are available, the recipe can be scaled down accordingly.    (Makes 12 servings) For the Lamb: 1 leg of lamb, boned, about 4 pounds For the Marinade: 1/3  cup  plain yogurt 6 garlic cloves, grated through a micro plane grater 1/2 ounce fresh ginger, grated through a micro plane grater 2 tablespoons lemon juice from 1 small lemon 2 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon ground turmeric 1 teaspoon cayenne pepper 1/2  teaspoon  ground cinnamon Raita as an accompaniment 1.) Pre-soak 6 sturdy bamboo skewers in cold water for at least one hour. Divide the leg of lamb into individual muscles and cut into 36 pieces, free of any sinew or gristle. Skewer the trimmed lamb chunks on bamboo skewers. 2.) Combine all the ingredients for the marinade in a shallow baking dish and roll the skewered lamb in the marinade to coat the meat and vegetables. Let the lamb marinate for at least one hour at room temperature or for several hours refrigerated. 3.) Preheat a charcoal or gas grill and grill the “kebabs” until they are well browned on the outside and about 110 degrees F on the inside, about 5 minutes on each side. 4.) Serve the lamb hot with basmati rice and Cucumber raita.