I recently prepared this dish for a private party, and it would be great to make for friends or as a Boxing Day roast.
My version of Tandoori lamb is very westernised, but it’s a fun and exciting recipe.
It can be prepared a few days in advance, and it actually takes on more flavour when this is done. The dish can also be served with many different and simple garnishes, such as a fresh onion salad or yogurt dressing and warm pitta bread.
The name refers to the way it’s cooked, which should be in a tandoor. A tandoor is a young clay or metal oven, and it traditionally has a wood or charcoal fire at the base. This exposes the food to fire throughout cooking.
The heat in these ovens can reach up to 480 degrees Celsius, and it’s common for them to be lit for very long periods of time.
The first known examples of them come from Pakistan, and I understand that most people won’t have them in the kitchen. For this recipe, we use a traditional oven in its place.
I have chosen to use a shoulder of lamb in the dish, but you can use goat, which would bring a real depth of flavour to the dish.
I also have a quick update about what’s going on at Restaurant 27.
The cheese trolley seems to be going down very well with everyone, and I would like to say thank you to Claudiu, our resident cheese expert. We’ve also brought scallops back to the menu, along with the 30-hour belly of pork.
Kevin Bingham is the chef patron of Restaurant 27 at Southsea. Call (023) 9287 6272.
TANDOORI SHOULDER OF LAMB
Large mixing bowl
Carving knife and fork
One (on the bone) shoulder of lamb
500ml natural yogurt
A small bunch of coriander (finely chopped)
2oz peeled and finely chopped fresh ginger
1tsp garam marsala
1tsp curry powder
Six cardamon pods
1tbsp tomato puree
Fresh chopped chillies (optional, and to individual taste)
1. In a bowl, place the yogurt and all other ingredients (including chillies). Mix together.
2. Put on the gloves and add the lamb. Coat with the spice and yogurt mixture.
3. Cover with cling film and leave to stand in the fridge for 24 hours (can be left for longer if required).
4. When ready to cook, pre-heat the oven to gas mark four.
5. Place the lamb into a roasting tray and cook for 45 minutes at gas mark four.
6. Turn down the oven to gas mark two, and cook for a further three hours.
7. When ready, remove it from the oven and leave to rest for 45 minutes. This should allow enough time to prepare an onion salad, or warm your pitta breads and possibly make a yogurt dressing.
8. To serve, shred the lamb and serve with your chosen accompaniments.