Tandoori Leg of Lamb

Name: Tandoori Leg of Lamb
Cook time: 120 min
Total time: 120 min
Yield: 6 servings
Ingredients: 4 to 6 tbsp Natural yoghurt; 6 clove Garlic; 1 heap tspn Kashmir chilli powder; 4 heap tspn Sweet paprika powder; 2 heap tspn Cumin powder; 1 whole Lemon juice; 2 tsp Salt; 1 heap tspn Green cardamom powder; 1 drizzle Honey; 2 tsp turmeric

This recipe works brilliantly on a whole roast chicken or any meat. For a vegetarian version, put it on paneer and put it under the grill. But this is your basic tandoori marinade. It can go straight on and straight in the oven.

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Tandoori Leg of Lamb

This recipe works brilliantly on a whole roast chicken or any meat. For a vegetarian version, put it on paneer and put it under the grill. But this is your basic tandoori marinade. It can go straight on and straight in the oven.

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Ingredients

Method

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Step 1

Combine 4 to 6 tablespoons of any natural yoghurt, the equivalent of 6 cloves of garlic in any form, one heaping teaspoon of Kashmir chilli powder (optional), four heaping teaspoons of sweet paprika powder (not smoked) as an alternative, two heaping teaspoons of cumin powder, the juice of a whole lemon, 2 teaspoons of salt, and 1 heaping teaspoon of green cardamom powder (or substitute with coriander powder or garam masala if that's what you have). Mix well to form a marinade.

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For

4 to 6

tbsp

Natural yoghurt

clove

Garlic, any form

heap tspn

Kashmir chilli powder, optional

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PETER A

a month ago

Today, August 16th, decided to make this again. With a tweak. I have decided to try cooking in my PitBoss Austin XL pellet grill and smoker Traeger Apple blend pellets. Pre heated to 400c, then allowed to cool to 150c before putting lamb on the top rack over a water bath. Aim is 5hrs at 150, then reverse sear at the end. No idea if it will work

Nisha

a month ago

gosh good luck and let me know

PETER A

a month ago

Rested at the end for 50 minutes in greaseproof paper and foil. Absolutely superb, moist, full of flavour and extra smokiness from the apple wood pellets.

PETER A

3 months ago

I made a couple of tweaks. I used shank end of mutton, and instead of using paprika to pimp up the red I used 1 tsp of beetroot powder. Marinated 24 hours. 3 hours covered at 150c, then 25 minutes uncovered and honey drizzle at 200c. Absolutely delicious, and pulled apart easily.

Gerry C

3 months ago

It was excellent 👌. We all loved it.

Adrian M

5 months ago

Made this tonight with your turmeric roast potatoes and the celebration cabbage. Knocked up a Bombay gravy and it was a great Indian Sunday lunch .

Gerry C

5 months ago

The video mentions adding two teaspoons of turmeric. But it isn’t listed in the ingredients.

Nisha

5 months ago

Cant thank you enough- amended

Jane Taylor

7 months ago

A simple marinade. Left it in the fridge for 48 hours before cooking. It was star of the show. Everyone loved it. So much nicer than any tandoori I’ve tried before. No heat just a beautiful flavour

Nisha

7 months ago

fabulous xx

Deborah C

8 months ago

Hi what would you serve this with?

Nisha

8 months ago

I would serve with a dahl and fried rice and maybe some green beans

Deborah C

8 months ago

Thank you