Here is another small plate I did for a dinner recently.  I love lamb and I love Indian food.   I don't have a tandoor oven and chances are you don't either.  But you can marinate and season meats that give the same flavor as the tandoori chicken that you would order in your favorite Indian restaurant.  There is a local butcher that fabricates the lamb shanks like Osso Bucco and I just love this cut because of the versatility it allows. You can simple ask your local butcher to do the same.  Once the shanks are cooked you really aren't left with a huge piece of meat so it is great for an appetizer or just a small entree.  Or if you like me preparing multiple dishes/courses it serves as a great meat course.

Tandoori Lamb

12 Lamb "osso bucco" shanks

1 cup of tandoori paste

2 oz of fresh ginger sliced

1 onion chopped

6 garlic cloves chopped large

1 jalapeno sliced

2 tomatoes chopped

1 carrot cut in half

3 tbsp of tandoori spice mix (specialty spice) 

2 tbsp of ground cumin

1 tbsp of curry powder

5 cups of chicken stock

1 cup of Greek yogurt

3 tbsp of olive oil or ghee

Salt and Pepper

Mint Yogurt

2 tbsp of chopped mint

1 cup of Greek yogurt

1 lime juiced

Salt and pepper

For the mint yogurt mix all the ingredients together, season with salt and pepper.  Refrigerate until ready to use.

For the Lamb season with salt and pepper.  Add the lamb to a medium hot braising pan with olive oil (ghee).  Sear on the first side for 4 minutes and then flip over.  Then add ginger, garlic, jalapeno, onion, carrot, tandoori spice mix, curry, and cumin.  Cook for 3 minutes and then add the tomatoes, tandoori paste, and chicken stock.  Bring the pot to a boil and turn down to a simmer.  Cover and cook for about 2 hours.  Add the yogurt and cook for another 20 minutes until the meat is fork tender.  The braising liquid  would be a great sauce that can be thickened or use as a jus.  For this purpose I just let the lamb soak in the braising liquid until I was ready to serve.

To serve simply plate the lamb and add a spoonful of yogurt sauce on top.  Garnish with a little mint and serve.   

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