Tandoori Leg of Lamb Spicy Roast - 3
Tandoori Leg of Lamb, Spicy 3
Beaker Stone
With inspiration from Mamta's recipe Tandoori Leg of Lamb, Spicy Roast - 1, I have successfully cooked a roast leg of lamb in a proper Tandoor for the first time. The Tandoor was bought from Spices of India. The lamb came out really well and here it is.
Serves 6
Ingredients
1 leg of lamb
10 dried, Birds eye chillies, whole (adjust to taste)
1 large onion
4 cloves of garlic
1 inch piece of ginger
1 tbsp. coriander powder
1 tbsp. chat masala
1tsp. cumin powder
1 tsp. chilli powder
1 tbsp. fresh mint
1 sprig of rosemary
2 bay leaves
6 peppercorns
1 tsp. salt
2 tbsp. chickpea flour
2 tbsp. ghee
1 lime roughly chopped+ half the rind
100 ml. natural yoghurt
Instructions
Make ten deep slits into lamb all over. Insert 1 dried chilli in each slit.
Make as Mamta's instructions in Tandoori Leg of Lamb, Spicy Roast - 1 up to stage 6:
Place all ingredients except yoghurt in a blender and puree.
Add yoghurt and mix well.
Taste and adjust spices. Remember that it has to lend it's spices and salt to 2 kg. of meat, so it has to taste a little over-spiced at this stage.
Spread this mix over the lamb, ensuring that some goes into the slits.
Leave to marinade at least overnight, for best results. Mamta leaves it for up to 36 hours.
Now wrap the leg completely in aluminium foil.
Feed three Tandoor skewers (long, metal) skewers) through the leg, to form a tripod at base.
Place inside a very hot tandoor for 45 minutes. Take it out.
Remove and unwrap foil. Be careful, skewers get really hot.
Place the leg back into the tandoor for a further 30 minutes to crisp up.
Remove from tandoor and leave to rest for 20 minutes, while you eat a popodoms or three!
Carve and enjoy with your chosen side dish! I made some Tanoori Roti.
