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IN THE KITCHEN: Spicy and Tangy Tandoori Lamb

Spicy and Tangy Tandoori Lamb
Spicy and Tangy Tandoori Lamb

Lamb chops would be my first choice but steaks or lamb neck fillets are good too.

Ingredients  for 4

  • 8 Lamb chops, 4 Neck fillets or 4 Lamb steaks
  • 1 TSP Cumin powder
  • 1 TSP Coriander powder
  • ½ TSP Chilli powder
  • 1 TSP Turmeric powder
  • 1 TSP Curry powder
  • 1 TSP Smoked Paprika powder
  • 1 TSP Garam Masalla or Chinese five spice powder
  • 2 TBSP Ginger puree
  • 2 TBSP Garlic Puree
  • 100ml White wine vinegar
  • 100ml Sunflower oil
  • ½ TSP Sea Salt

Method

Prick the lamb with a fork a few times to help the marinade to penetrate. Mix everything else together and pour over the lamb in a food tub and mix in well. Leave for one hour in the fridge.

Preheat the oven to its highest setting. Shake off the excess marinade and roast the lamb in the oven until well browned. Turn once or twice. Leave to rest for a couple of minutes then serve with mint yogurt and onion salad. Garnish with fresh coriander.

Gavin McArdell

www.CurryFrenzy.com

 

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