Tandoori Style Lambchops
Yield: 4 servings

A tandoor is a fire-hot vertical charcoal oven used in Eastern Indian cooking. Traditional tandoori dishes are marinated in an aromatic spicy yogurt sauce and then cooked in the tandoor. This western version is grilled on a charcoal grill or broiled in a high heat oven to mimic the signature taste of a traditional tandoori dish.

INDIAN FORMULA
1 tablespoon coriander
2 teaspoons cumin
2 teaspoons garam masala
1 1/2 teaspoons turmeric
1/8-1/4 teaspoon cayenne
1 tablespoon garlic-ginger paste (see note)

LAMB
1 teaspoon salt
1 cup plain yogurt
1/4 cup chopped cilantro
8 lamb chops, preferably from the loin or rib

Blend the Indian Formula ingredients with the salt, yogurt and cilantro in a large bowl.

Add the meat, spreading the thick marinade onto the lamb chops, coating all sides. Marinate in the refrigerator for at least 3-4 hours, up to 8 hours for tender meat, and up to 24 hours for tougher cuts.

Fire up a charcoal grill or heat the broiler, placing the rack in the center of the oven. Grill or broil 3-4 minutes on each side for medium-rare, adding 1-2 minutes each side for medium done.

Note: Garlic-Ginger Paste - This is a simple handy seasoning for a variety of Eastern dishes. You can measure tablespoonfuls into little zip-lock bags or pour the paste into ice cube holders for easy "grab and go" use.

10 cloves garlic
1 1/2-inch piece ginger
water
touch of lemon juice (to keep from coloring)

Blend the garlic and ginger in a food processor or blender until pureed, adding a little water to help it blend. Squeeze in the lemon juice. Store in the refrigerator for several days, or freeze for several months.

©2006 Copyright Alison Anton - All rights reserved.