Tandoori Lamb with Tomato-Onion Salsa
⏳ Time
1 hour 10 minutes
🥕 Ingredients
8
🍽️ Servings
6
Description
Tandoori Lamb with Tomato-Onion Salsa
Ingredients
- Tagine Spice Mix - 2.1 oz
- Yogurt powder - 8.8 oz
- Meyer Lemon Juice - 3 tablespoons
- Lamb Shoulder - 16 pieces
- Tomatoes - 6 pieces
- Sugar - 1 teaspoon
- Spanish onions - 1 head
- Olive Oil - 2 tablespoons
Step by Step guide
Step 1
In a large bowl, mix the tandoori spice mix, yogurt, and 1 tablespoon of lemon juice. Trim excess fat from the meat and place it in the marinade, mixing well. Cover and refrigerate for 4 hours or overnight.
Step 2
For the tomato-onion salsa, chop the tomatoes into small wedges, slice the onion very thinly, and mix with the remaining lemon juice, sugar, and olive oil. Add salt to taste.
Step 3
Preheat the grill. Cook the meat for 10 minutes, basting with the marinade, then flip and cook for another 8 minutes. Wrap in foil and let rest for 5 minutes. Serve the meat with the tomato salsa and potato salad.
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