Tandoori Lamb with Hell’s Fury Hot Sauce and Raita

Tandoori Lamb with Hell’s Fury Hot Sauce and Raita

barbecuebible.com

This tandoori leg of lamb recipe starts with an aromatic marinade, then smoked for one and a half hours. Tender, juicy, and fragrant.

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Cooking tools:

  • Food processor
  • Grill
  • Drip pan
  • Baking dish
  • Zip-top bag
  • Spatula
  • Paring knife
  • Butcher's twine
  • Pastry brush
  • Serving platter
  • Cutting board
  • Chef's knife
  • Measuring cup
  • Measuring spoon
  • Grater
  • Mixing bowl
  • Saucepan
  • Oven mitt
  • Plate
  • Kitchen timer
  • Instant-read thermometer
  • Aluminum foil
  • Tongs
  • Grill grate brush
  • Kitchen towel

Ingredients

  • 4 cloves garlic, rough chopped
  • 1 2-inch piece of fresh ginger, peeled and rough chopped
  • 1-1/2 inches turmeric root, peeled and grated, or 1 tablespoon ground turmeric
  • 3 jalapenos, rough chopped (for milder tandoori, remove the seeds)
  • 1 tablespoon coarse salt
  • 2 teaspoons mustard powder or 1 tablespoon Dijon mustard
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground mace or nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 2 cups plain Greek-style whole milk yogurt
  • 1 boneless leg of lamb, about 5 pounds, tied with butcher’s string
  • 1 cup (2 sticks) melted salted butter for basting
  • 1 small sweet onion, thinly sliced
  • Cilantro sprigs
  • 8 lemon wedges, for serving
  • Hell’s Fury Hot Sauce (see recipe), for serving
  • Raita (see recipe), for serving
  • Naan, for serving (pre-packaged)

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