Tandoori Spiced Iamb Recipe
Ingredients
| Lean steaks | 4 Large | |
| Lemon | 1 , quartered | |
| Garlic | 2 Clove (5gm), crushed (For the marinade) | |
| Onion | 1 Small, quartered (For the marinade) | |
| 2.5 cm cube fresh ginger, grated | ||
| Ground cumin | 2 Teaspoon (For the marinade) | |
| Ground coriander | 2 Teaspoon (For the marinade) | |
| Garam masala | 1 Teaspoon (For the marinade) | |
| Cayenne pepper | 1/2 Teaspoon (For the marinade) | |
| Lime juice | 2 Tablespoon (For the marinade) | |
| 4 tablespoons plain low-fat yogurt | ||
Directions
Put all the ingredients for the marinade in a food-processor and whizz until smooth.
Remove any fat from the lamb steaks, then coat them with the marinade.
You can keep them marinating in the fridge for a day to develop a more intense flavour, if you have time.
When you are ready to cook the lamb, preheat the oven to 200°C/400°F/gas mark 6.
Put the lamb on a baking tray and cook in the oven for 30 minutes turning twice.
Serve each steak with a wedge of lemon.
Remove any fat from the lamb steaks, then coat them with the marinade.
You can keep them marinating in the fridge for a day to develop a more intense flavour, if you have time.
When you are ready to cook the lamb, preheat the oven to 200°C/400°F/gas mark 6.
Put the lamb on a baking tray and cook in the oven for 30 minutes turning twice.
Serve each steak with a wedge of lemon.
Chef
