Tandoori Lamb using Mr Huda’s Tandoori Marinade Paste

Tandoori Lamb – Serves 4

500g lamb or beef cut into medium pieces,
6 tsp of Mr Huda’s Tandoori Marinade Paste,
2 tbsp natural yoghurt,
Fresh coriander (if available).

Tandoori Lamb – Serves 4

Tandoori: chunks of meat, fish or vegetables marinated in spices and yoghurt, then skewered and cooked in a tandoor, under a grill or on a barbecue.
Tandoori dishes are often served as a starter or as part of a mixed grill.
This particular dish has to be left to marinate for at least 1 hour or even longer in the fridge (covered) before cooking.

1st stage
1. Put the lamb/beef in a bowl.
2. Add the required amount of Mr Huda’s Tandoori Marinade Paste and yoghurt with a drizzle of oil.
3. Mix well in to the lamb (use disposable glove when mixing, as to prevent staining your hand).
4. Leave to marinate in the fridge

2nd Stage:
Cook the meat as you prefer, leave some excess marinade for basting throughout the cooking time.

Once cooked garnish with coriander and then serve with salad, lemon wedges and Mr Huda’s mint yoghurt dip.

TIPS: If you want authentic “charred” spots on the chicken, keep the dish under the hot grill for a few minutes longer. To make it milder or spicier simply adjust the paste & yoghurt.