For cocktail parties, this dish of lamb cooked in tandoor oven or clay tandoori oven is frequently served. Tikka refers to little chunks of marinated beef. So you may either use lamb chops or lamb cubes/pieces. It can be offered as a buffet item, alongside a salad, with vegetables prepared in the West, or as a component of an Indian meal. Any form of skewered meat, fish, or large, unpeeled prawns can be marinated using this technique.
- Butterflied leg of lamb weighing one and a half pounds, chopped into 1 inch pieces, with fat removed.
- 2 onions, cut one; reserve the other for a garnish at a later time.
- Peeled and cut fresh ginger, measuring three inches long.
- 4 shallots or 3 garlic cloves, peeled and chopped
- Lemon juice, ⅓ cup
- ¼ teaspoon ground coriander
- 1 teaspoon cumin, ground
- Garam masala, 1 teaspoon
- Ground turmeric, 1 teaspoon
- Ground Mace,14 teaspoon
- Ground cinnamon, 1/4 teaspoon
- Ground nutmeg, 1/4 teaspoon
- 14 teaspoon of ground cloves
- Olive oil, one cup
- 2.5 teaspoons of salt
- freshly ground pepper, 1/4 tsp.
- Cayenne or 1/2 to 1 tsp.
- Kashmiri chili (I use 1 tsp)
- Orange food coloring, 1/2 tsp.
DIRECTIONS FOR MARINATING
- In a food processor or blender, combine the finely chopped shallots, garlic, ginger, and 4 tablespoons of lemon juice. To make a smooth paste, blend it at a high speed.
- In a sizable bowl with a non-metallic interior, add the paste.
- Combine after adding each additional item.
- To fit the lamb on the grilling skewers, cut it into 1-inch pieces.
- Make small jabs with a knife into the chopped portions of the lamb chunks. This will ensure that the meat is well coated with the marinade. Take your cut-up lamb and add it to the marinate paste.
- Make sure all the paste is thoroughly massaged into the flesh by giving it a small massage in that area.
- Put your container in the refrigerator with the lid on and let it chill for a day or overnight. While the meat cubes are soaking in the marinade paste, flip them over many times.
- The second onion should be peeled and sliced into very thin rings. Place the rings in ice water, cover them, and chill.
- Slide the meat portions onto the oiled tandoor skewers or grilling skewers, then rebaste them. For a stopper to prevent the meat from sliding off the skewers while cooking, use a cut-up piece of raw potato. Prior to grilling, allow the meat to dry on the grilling skewers for 10 to 15 minutes.
- Light your tandoor oven or clay tandoori oven when you’re ready to cook! Although tandoor morni’s tandoors can also be used with coal in an area like mine that is prone to wildfire, we prefer to use propane.
- When you add the skewers, the tandoor oven or clay tandoori oven should be heated to about 480 degrees.
- Reach in and turn the skewers every few minutes while cooking for 10 minutes with the cover adjusted for appropriate temperature regulation.
- After 10 minutes, remove the grilling skewers and place them upright, and baste them with the marinade again.
- After that, leave them hanging for around five minutes. Replace them in the tandoor oven or clay tandoori oven depending on how you like your lamb,
- Continue cooking under cover for a further 5 to 8 minutes.
- Take the grilling skewers out when the lamb has been roasted.
- With the help of the cold, thin onion rings, remove the meat off the skewers and serve it.
If you want to buy a commercial or domestic tandoor oven or clay tandoori oven in Canada or USA, reach out to us at tandoor morni and shop now by visiting tandoormorni.ca/shop right away to make an order for a Tandoor. We assure 100% satisfaction on your purchase.
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