Saturday, April 23, 2011

Tandoori Lamb Sandwiches With Raita

2 cups yogurt, drained
1/4 cup lemon juice
1 1/2 T minced ginger
6 cloves garlic, minced
4 jalapeno peppers, chopped
4 bay leaves
1 1/2 T paprika
1 1/2 T ground cumin
1 1/2 T ground coriander
1 1/2 T turmeric
2 T salt
2 T black pepper
1 1/2 T ground cardamom seeds
1 T chili powder
2 pounds boneless leg of lamb, cut into 1-inch cubes

baguette or whole wheat pitas, warmed or grilled

Ingredients for raita:
1 cucumber, peeled, seeded and shredded
1 onion, finely diced
1 to 2 cloves garlic, crushed
1 tomato, diced
2 cups yogurt
1 teaspoon salt
2 teaspoons roasted cumin seeds

Preparing the lamb:
Mix all ingredients together, except lamb and baguette. Place lamb cubes in the yogurt marinade and marinate for 24 to 48 hours in refrigerator.

Once lamb has marinated, skewer the lamb pieces and grill over coals and soaked oak or hickory wood chips, making sure to cook them slowly to get to an internal temperature of 145 degrees F. Slice open a baguette or pita, slather it with raita, and stuff with grilled lamb.

* * * * * *

Preparing the raita:
Mix all ingredients together and let sit in refrigerator for a couple of hours so flavors can develop.

Serves 6 to 8


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