Tandoori Lamb with Cumin Sauce
Recipe developed by Lauren Purcell &
2 pounds boneless leg of lamb, 1/2teaspoon turmeric
Anne Purcell Grissinger
trimmed of fat and cut into 1/2 teaspoon ground cardamom
1-inch cubes (you will have 1/2 teaspoon salt
about 60 pieces) 1 garlic clove, minced
MARINADE CUMIN SAUCE
2 cups plain yogurt 3/4 cup sour cream
2 tablespoons ground coriander 3/4 cup plain yogurt
2 tablespoons paprika 1 tablespoon fresh lemon juice
2 tablespoons fresh lemon juice 1 teaspoon ground cumin
1 1/2 tablespoons ground cumin salt and pepper to taste
1 1/2 tablespoons ground ginger
1. Combine all marinade ingredients in a bowl and mix thoroughly.
Add lamb, stirring to fully coat each cube. Cover and refrigerate overnight.
2. Prepare Cumin Sauce: Mix all ingredients together in a bowl. ( This can be
made 2 days ahead and refrigerated, covered.)
3. Preheat the broiler.
4. Remove lamb from the marinade and gently pat off extra marinade with
paper towels. Transfer to a lightly oiled broiler pan and broil for 3 minutes.
Turn the cubes over and broil for another 2 minutes. The lamb should be
slightly pink in the center. Transfer lamb to a plate or cutting board and
sprinkle with salt.
5. To serve as a main course: Thread 4-5 pieces of lamb onto a skewer and serve
each guest 2 skewers with Cumin Sauce on the side. To serve as appetizers:
Place sauce in a bowl in the center of a platter. Arrange lamb around it and
provide toothpicks. Makes 6 main-course or 20 appetizer servings.