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Most self-respecting Indian restaurants have tandoori chicken on their menu. Tandoori means cooked in a tandoor , which is a traditional clay oven.
I must admit that I have not tried grilling lamb, it is usually chicken, fish, scampi and vegetables. Now after my culinary trip to southern India, where it was served at one of the hotels, I was inspired to try. If you prefer another type of red meat, it can be used. Remember to adjust the cooking time.
Since kje (kid goat) was available, I used it as well. It should be juicier meat. The family's feedback was that it could have been stronger, so you could add more paste. Serving suggestions for this dish are both roti , naan and rice depending on what you like. Raita is very natural, since there is not much sauce in the dish itself. If you want more gravy, add more yogurt or a thinner version of yogurt, for example natural yogurt. Remember that the dish will be a little milder, use 800 grams of meat in such a case.
TANDOORI LAMB
1 kg of goat meat
½ lemon
2 dl Turkish yogurt
1 red onion, diced
1 glass of Nirus tandoori paste
3 tablespoons fresh coriander
Procedure:
- Make a few cuts in the pieces of meat with a sharp knife and marinate for ½ hour in lemon juice. Leave at room temperature.
- Mix in the rest of the ingredients and marinate for 4-5 hours, preferably overnight in the refrigerator.
- Bake for 35-40 minutes in the oven at 225 degrees, preferably using foil in the baking dish.
Served with onion rings soaked in lemon and a sprinkle of fresh coriander.
