Lamb tandoori

Lamb Tandoori is a popular dish originating from the Indian subcontinent. It is named after the tandoor, a cylindrical clay or metal oven used in cooking and baking in India, Pakistan, Afghanistan, the Balkans, the Middle East, and Central Asia.

History

The history of Lamb Tandoori is deeply rooted in the culinary traditions of the Indian subcontinent. The use of the tandoor is documented in the works of the ancient Indian scholar Charaka, who wrote the Charaka Samhita, a foundational text of Ayurveda.

Preparation

The preparation of Lamb Tandoori involves marinating the lamb in a mixture of yogurt and spices such as turmeric, cumin, coriander, garam masala, and chili powder. The marinated lamb is then skewered and cooked in the tandoor at high temperatures. The result is a dish that is juicy on the inside and charred on the outside.

Serving

Lamb Tandoori is traditionally served with naan (a type of Indian bread), basmati rice, and a side of raita (a yogurt-based condiment). It is often garnished with fresh cilantro and slices of lemon or lime.

Variations

While Lamb Tandoori is a classic dish, there are many variations. Some recipes may include additional ingredients such as garlic, ginger, and fenugreek. There are also regional variations, such as the Punjabi version which often includes mustard oil in the marinade.

See also

• Tandoori chicken
• Indian cuisine
• Pakistani cuisine
• Afghan cuisine

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