Tandoori Lamb

Tandoori Lamb is a succulent and flavorful dish marinated in a blend of aromatic spices and yogurt, giving it a vibrant color and smoky flavor. This gluten-free Indian BBQ delight is perfect for a cozy dinner or a festive gathering.

Ingredients

• Lamb shoulder - 300 grams, cubed
• Plain yogurt - 150 grams
• Lemon juice - 2 tablespoons
• Garlic - 4 cloves, minced
• Ginger - 1 tablespoon, grated
• Ground cumin - 1 teaspoon
• Ground coriander - 1 teaspoon
• Garam masala - 1 teaspoon
• Turmeric powder - 1/2 teaspoon
• Red chili powder - 1 teaspoon
• Salt - 1 teaspoon
• Black pepper - 1/2 teaspoon
• Vegetable oil - 2 tablespoons
• Fresh cilantro - for garnish
• Lemon wedges - for serving

Steps

1. In a mixing bowl, combine the plain yogurt, lemon juice, minced garlic, grated ginger, ground cumin, ground coriander, garam masala, turmeric powder, red chili powder, salt, and black pepper to create the marinade.
2. Add the cubed lamb shoulder to the marinade, ensuring all pieces are well coated. Cover and refrigerate for at least 30 minutes, preferably 2 hours for better flavor.
3. Preheat the grill or oven to 200 degrees Celsius (400 degrees Fahrenheit).
4. Skewer the marinated lamb pieces onto metal or soaked wooden skewers.
5. Brush the skewered lamb with vegetable oil to prevent sticking.
6. Place the skewers on the grill or in the oven and cook for about 15-20 minutes, turning occasionally until the lamb is cooked through and has a nice char.
7. Remove from heat and let the lamb rest for 5 minutes before serving.
8. Garnish with fresh cilantro and serve with lemon wedges on the side.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 8 g
• Fiber: 0 g
• Sugar: 4 g
• Sodium: 600 mg
• Cholesterol: 90 mg
• Total Fat: 22 g
• Saturated Fat: 8 g
• Unsaturated Fat: 14 g
• Water: 0.2 L

Health Benefits

• High in protein, supporting muscle growth and repair.
• Contains spices like turmeric and ginger which have anti-inflammatory properties.

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