Tandoori Lamb Shanks
Here's a very manageable way to forever change up your weeknight dinners! All you'll need are some lamb shanks or lamb chops of your choice, some of our award-winning Tandoori Rub and a few other basics. There are so many easy ways to use this gourmet spice blend, that you'll quickly be establishing a Tandoori Tuesday tradition... along with some chilled beer of course!
Category: Recipes for Mrs Balbir Singh's Spice Blends
- Lamb Shanks or Lamb Chops
Ingredients for the marinade (For Every 600-700g or 1.5 lb of Lamb)
- 4 tsp (15g) Mrs Balbir Singh's Tandoori Rub*
- 3-5 tbsp Natural or Greek-Style Yoghurt
- 1 tbsp Garlic Paste (or finely chopped/grated fresh garlic)
- 1 tbsp Ginger Paste (or finely chopped/grated fresh ginger)
- 1 tbsp Fresh Lemon or Lime Juice
- A pinch of Natural Tomato Colouring (or Tomato Puree) - optional
- 1 tsp Ghee (or preferred oil)
- 1 tsp Salt, or to taste
*spice blend measurement above is level measuring spoons
Ingredients for sprinkling on the lamb
- Fresh Coriander (Cilantro) Leaves, chopped
- Fresh Red Chillies (chopped, and deseeded if you prefer it milder)
Step 1: prepare the lamb
Leave the lamb at room temperature for 20 minutes, then prick the lamb shanks or chops a few times.
Step 2: make the marinade
Mix or grind the above-mentioned marinade ingredients all together until fully blended. Place the lamb into this bowl making sure it is fully coating with the marinade. Leave in the fridge with cling film for preferably at least one hour. The longer the better and if desired this can be done the day before or in the morning in the day and left in the fridge until it's time to cook.
Step 3: grill the lamb
Preferably remove the bowl from of the fridge about 10-20 mins before cooking. Place the lamb on parchment paper or non-stick foil and grill under the grill or boiler if cooking indoors until cooked and slightly charred. Depending on your grill, how high you set the heat and whether you are using lamb shanks or chops this should take somewhere between 20-35 minutes, turning once half-way through. You can also do this stage in a high heat oven, of at least 200-250 degrees C.
Alternatively, you can, of course, cook this over an indoor or outdoor bbq grill.
Step 4: serving suggestion
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Mrs Balbir Singh
Award-winning godmother of Indian home cooking, and author of Mrs Balbir Singh's Indian Cookery, as featured in "The Best Indian Cookbooks Ever, as Judged by the Experts" - The Telegraph (UK)