Lamb Tandoori

Recipe courtesy Wolfgang Puck, 2002

Show: Wolfgang PuckEpisode: Wolfgang Feeds A Charity

Rated: 5 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
40 min
Level:
--
Yield:
6 to 8 servings

Times:

Prep: 25 min
Inactive Prep: 12 min
Cook: 40 min
Total:: 1 hr 17 min

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Ingredients

Marinade:

2 cups yogurt
1/2 tablespoon cumin seeds, toasted and cracked
1/2 tablespoon coriander seeds, toasted and cracked
1/2 tablespoon ground black pepper
1/2 tablespoon salt
2 tablespoons honey
2 teaspoons Garam Masala, recipe follows
1/4 cup Green Aromatics, recipe follows
1/2 cup cilantro leaves
2 racks of lamb, trimmed, cut into chops (or 16 lamb chops)
Cilantro Mint Chutney, recipe follows

Directions

To prepare the marinade: in a food processor, using a metal blade, combine the yogurt, cumin seeds, coriander seeds, black pepper, salt, honey, Garam Masala, and Green Aromatics. Process until well blended. Add the cilantro leaves and continue to process until pureed and well blended.

Arrange the lamb chops in a non-reactive pan. Pour prepared marinade to coat both sides of the chops. Marinate overnight in the refrigerator. Season the lamb chops with salt and pepper. Cook over hot grill to desired doneness. Serve with Cilantro Mint Chutney.

Garam Masala:

1 tablespoon black peppercorns
1/2 tablespoon whole cloves
1 tablespoon plus 1/2 teaspoon cardamom seeds
3 tablespoons cumin seeds
3 tablespoons coriander seeds
4 (3-inch) cinnamon sticks
1/4 cup dried red chiles
1/2 tablespoon freshly grated nutmeg

In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.

Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.

Green aromatics:

1 cup chopped garlic
1/2 cup chopped ginger
1 teaspoon red chile flakes
1/4 cup peanut oil
1 cup chopped scallions

In a food processor, combine the garlic, ginger, and chile flakes and process to a fine mince. With the machine running, add peanut oil in a steady stream. Turn off the machine and scrape the sides with a rubber spatula. Add the scallions and process until well blended.

Yield: about 1 1/2 cups

Cilantro Mint Chutney:

6 ounces coconut milk
3 cloves garlic
4 ounces yogurt
1 ounce honey
1 tablespoon Garam Masala
2 cups cilantro leaves
1 1/2 cups mint leaves
Salt
Black pepper
Sugar

In a blender, combine the coconut milk, garlic, yogurt, honey, and Garam Masala. Process until well blended. Add the cilantro and mint leaves and process to until herbs are pureed (mixture will turn to green color). Season with salt, pepper, and sugar. to taste. Keep refrigerated until needed.

Yield: 1 2/3 cups

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Comments & Reviews

recipe Lamb Tandoori
Anonymous 04-17-2006
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A bit of work but worth it.
Rated: 5 stars out of 5

Don't often eat lamb, but love tandoori type spices. Made a few adjustments to the ingredients. The spouse can't abide... cilantro, so I omitted it from the marinade. I did make the yogurt chutney with the cilantro. Used store-purchased ground spices in quantities indicated to save on prep time. Made the green aromatics but halved that recipe since the main recipe only called for 1/4 cup of it. Marinated the lamb loin chops overnight. It came out terrific and the spouse loved it. I didn't miss the cilantro in the marinade since I had the yogurt chutney. Made the rosemary roasted potatoes that someone else suggested and added a veggie. All in all, worth the prep effort for a wonderful Easter menu.Read more
recipe Lamb Tandoori
b seattle, WA 03-06-2006
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Interesting... and pretty easy,
Rated: 5 stars out of 5

There are a lot of steps to creating this meal; but the results are worth it. I've made it twice now, and once accidentally... purchased vanilla yogurt. It was suprisingly good, and will continue to "substitute" it from now on.Read more
recipe Lamb Tandoori
John Rocky Mount, VA 07-08-2005
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good stuff
Rated: 4 stars out of 5

Easy to prep and not bad in the efficeincy department either
recipe Lamb Tandoori
Tony Des Moines, WA 03-23-2005
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Elegant BBQ !!
Rated: 5 stars out of 5

I made this dish last year for a small group of friends. My friends are still raving about it, one year later, even though I... have entertained frequently since then. I remember serving it with rosemary roasted potatoes and an elegant green soup within which I swirled an aromatic oil, then topped with a dollop of yogurt. These accompaniments were also recipes by Wolfgang Puck. So "Fire Up The Barby" and prepare to have a Feast!! Your guests will beg for your next party!Read more
recipe Lamb Tandoori
JOSEPH healdsburg, CA 07-28-2004
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Grill Gourmand's Challenge
Rated: 5 stars out of 5

Wowza! Whole bunch of stuff going on here. Doing it right requires a lot of work but if you want to expand your grilling... horizons, this is a must-try. Wait for a special occasion (significant other's birthday?) and give yourself lots of time. And don't forget the wine - a fruity, spicy red Zinfandel would be an ideal match.Read more