Grilled “Tandoori” Lamb – Hold the Tandoor

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Since I did not cook this wonderful meat in a tandoor furnace,
This is not actually the tandoori lamb that will save you a little time to let me know
all other ways, this is not the real deal. By accepting this, these days
"Tandoori" simply refers to marinade-based yoghurt, flavored,
whether for grilling, grilling or cooking meat.

As usual, adjust the amounts of spices to your tastes,
since you know him much better than I do. These should bring you closer to your
a neighboring friendly neighborhood, but still play. If you want to add
vegetables between the pieces of meat, go for it, but I have more success
cook them separately.

I really like the sirloin of lamb, and I see it in stores more
often these days, but as I said in the video, a leg of lamb or shoulder
roast, are also very pleasant for this. If you want to make the mouth, you can make the lamb
chops, but for these, 4 to 6 hours has a lot of time in the marinade. But, no matter what you cut, or an animal for
Whatever it is, I sincerely hope that you will try soon. Enjoy it!

Marinade Ingredients for 2 to 3 pounds of lamb

2 to 3 pounds of lamb sirloin, cut into about 1 1/2 to 2 inches
pieces

1 cup of plain yoghurt

2 teaspoons of kosher salt, plus more pre-grilling

1 large juicy lemon juiced

1/4 cup shredded or very finely chopped onion

2 cloves of garlic crushed

1 tablespoon of grated ginger

1/2 teaspoon of Cayenne pepper

1 teaspoon of cumin powder

1/2 teaspoon of turmeric powder

2 teaspoons of paprika

1 tablespoon of vegetable oil

chopped coriander

fresh lemon

grilled onions

flat bread or rice

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