⭐️ Cooking In Tandoor Ovens Is An Adventure Inspired By Taste ⭐️

Ingredients:

  • Salt – 1 tablespoon
  • Cinnamon Powder – 2 teaspoons
  • White Pepper – 2 teaspoons
  • Nutmeg – 1 teaspoon
  • Ginger Powder – 1 tablespoon
  • Garlic Powder – 1 tablespoon
  • Garam Masala – 1 tablespoon
  • Cumin Powder – 1 tablespoon
  • Paprika – 2 tablespoons
  • Mustard Oil – 2 tablespoon
  • Finely Chopped Mint – 2 tablespoons
  • Garlic Paste – 2 tablespoons
  • Kasoori Methi – 1 tablespoon
  • Finely Chopped Green Chili – 1 inch
  • Breadcrumbs – 2 tablespoons
  • Gram Flour – 2 tablespoons
  • Onion Paste – 1 tablespoon
  • Ground Organic Lamb – 16 oz Large
  • Eggs – 2
  • Serves 4-6 people

Instructions Prepare Add Salt to Ground Lamb Mix Lamb into a paste. Add oil to bowl Add spices to oil and mix well. Add garlic paste, onion paste, mint, green chili, eggs, gram flour, breadcrumbs, and kasoori methi and mix well. Mix marinade and lamb together. Cook Tandoor About 1 hour before cooking, start up tandoor Get temperature up to between 750° – 850° F (Point IR Gun at middle of clay) Lamb Apply lamb mixture to thick square/rectangle skewer by hand, squeezing thoroughly to stick mixture onto skewer (separate fingers by 1/2 inch, make indents 4 fingers at a time at an angle of 45 degrees). Add lemon wedge or half onion at bottom of the skewer to stop meat from falling off and protect bottom of meat from burning. Place in tandoor at at angle and cook for about 8-11minutes, then turning the skewer and cooking for another 5 minutes or so Serve Add strings of pickled red onion, lemon wedge, or other garnish options on plate Slowly de-skewer lamb gently onto plate. Add fresh lemon juice to taste. Let sit for 2 minutes.

Enjoy!