Lamb tandoori hoagies

  • For the lamb tandoori
  • 500ml natural yoghurt, drained
  • 60ml lemon juice
  • 25g finely-chopped or grated ginger
  • 6 cloves garlic, crushed
  • 4 jalapeno peppers, chopped
  • 4 bay leaves
  • 25g paprika
  • 25g ground cumin
  • 25g ground coriander
  • 25g turmeric
  • 30g salt
  • 30g black pepper
  • 25g ground cardamom seeds
  • 15g chilli powder
  • 1kg boneless leg of lamb, cut into 2.5cm cubes
  • French baguette
  • For the raita
  • 1 cucumber, peeled, seeded, shredded
  • 1 onion, finely diced
  • 1 to 2 cloves garlic, crushed
  • 1 tomato, diced
  • 500ml natural yoghurt
  • 1 tsp salt
  • 2 tsps roasted cumin seeds

For the lamb tandoori:

1) Mix all of the ingredients together, except the lamb and baguette. Place the lamb cubes in the yoghurt marinade and marinate for 24 to 48 hours in a refrigerator.

2) Once the lamb has marinated, thread the pieces onto a skewer and barbecue over coals and soaked oak or hickory wood chips, making sure to cook them slowly to get to an internal temperature of 65°C.

3) Slice open a baguette, slather it with raita and stuff with the barbecued lamb.

4) Eat the hoagie with ice cold beer.

For the raita:

1) Mix all of the ingredients together and let sit in the refrigerator for a couple of hours so the flavours can develop.

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