Recipe courtesy of Wolfgang Puck

Lamb Tandoori

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  • Total: 1 hr 17 min
  • Prep: 25 min
  • Inactive: 12 min
  • Cook: 40 min
  • Yield: 6 to 8 servings
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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

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

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

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


Black pepper



  1. 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.
  2. 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. 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.
  2. 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:

Yield: about 1 1/2 cups
  1. 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.

Cilantro Mint Chutney:

Yield: 1 2/3 cups
  1. 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.