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Tandoori Lamb Plate
Created by: Howcan Team
Ingredients
- 2 lbs of lamb shoulder, cut into 1-inch cubes
- 1 cup of plain yogurt
- 2 tablespoons of tandoori masala
- 1 tablespoon of ginger paste
- 1 tablespoon of garlic paste
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of cayenne pepper
- 1/2 teaspoon of turmeric
- 2 tablespoons of lemon juice
- Salt to taste
- 2 cups of basmati rice
- 4 cups of water
- 1 cucumber, grated
- 1 cup of plain yogurt
- 1/4 cup of chopped fresh mint
- 1/4 cup of chopped fresh cilantro
- Salt and pepper to taste
Instructions
- In a large bowl, combine 1 cup of yogurt, 2 tablespoons of tandoori masala, ginger paste, garlic paste, ground cumin, ground coriander, cayenne pepper, turmeric, lemon juice, and salt to taste.
- Add the cubed lamb to the marinade, making sure each piece is well coated. Cover and refrigerate for at least 4 hours, or overnight for best results.
- Preheat the grill to medium-high heat. Thread the marinated lamb onto skewers and grill for 10-12 minutes, turning occasionally, until the lamb is cooked to your desired doneness.
- While the lamb is grilling, rinse the basmati rice under cold water until the water runs clear. In a large pot, bring 4 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is tender and the water is absorbed.
- In a medium bowl, combine the grated cucumber, 1 cup of yogurt, chopped mint, chopped cilantro, and salt and pepper to taste. Mix well to make the cucumber raita.
- Serve the tandoori lamb skewers on a bed of fragrant basmati rice, with a side of cucumber raita. Enjoy!
The Tandoori Lamb Plate is a classic Indian dish that originated in the Punjab region. It features tender pieces of marinated lamb, seasoned with a blend of aromatic spices such as cumin, coriander, and garam masala, and then cooked in a traditional tandoor oven. The dish is believed to have been popularized by the famous Moti Mahal restaurant in Delhi, where it was first created by the legendary chef Kundan Lal Gujral. Today, the best versions of this dish can be found in authentic Indian restaurants, where skilled chefs use high-quality lamb and masterful spice blends to create a flavorful and succulent Tandoori Lamb Plate. The key to a perfect Tandoori Lamb Plate lies in the marination process, where the lamb is infused with yogurt, ginger, garlic, and a medley of spices, resulting in a dish that is both tender and bursting with bold flavors. For a unique twist, some chefs also incorporate regional variations, such as using Kashmiri chili for a fiery kick or adding a touch of saffron for a luxurious touch. Whether enjoyed with naan bread, fragrant basmati rice, or accompanied by cooling raita, the Tandoori Lamb Plate continues to be a beloved and iconic dish in Indian cuisine.
90 min
4
450 calories
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