Indian Style Meat Marinade Recipes

INDIAN YOGURT MARINADE

Steps:

• Toast 1 tablespoon plus 1 teaspoon coriander seeds, 1 teaspoon fennel seeds, 2 teaspoons mustard seeds, and 2 green cardamom pods in a dry skillet over medium heat until they darken slightly and become fragrant, about 1 1/2 minutes. Grind to a fine powder in a spice grinder (or clean coffee grinder), then puree in a blender with 6 coarsely chopped garlic cloves, 2 teaspoons coarse salt, finely grated zest and juice of 2 limes, 4 coarsely chopped small fresh chiles (about 2 tablespoons), 1 coarsely chopped medium white onion (about 1 cup), and 1/2 cup plain yogurt to form a smooth paste. Transfer to a nonreactive dish. Makes enough for 1 pound of meat. Refrigerate until ready to use, up to 3 days.

INDIAN YOGURT MARINADE

Steps:

• Mix all the ingredients together and use as required.

INDIAN YOGURT MARINADE

Steps:

• Toast coriander seeds, fennel seeds, mustard seeds, and cardamom pods in a dry skillet over medium heat until they darken slightly and become fragrant, about 1 1/2 minutes. Grind to a fine powder in a spice grinder (or clean coffee grinder).
• Transfer to a blender, along with garlic, salt, lime zest and juice, chiles, onion, and yogurt. Blend to form a smooth paste.
• Transfer to a nonreactive dish. Refrigerate until ready to use, up to 3 days.

BEST EVER BEEF MARINADE

Steps:

• Whisk vegetable oil, soy sauce, lemon juice, Worcestershire sauce, Dijon mustard, and garlic. Season with salt and pepper.

MEAT MARINADE

Steps:

• Use a flat container large enough to hold meat in a single layer. Combine oil, soy sauce, Worcestershire sauce, mustard and lemon juice. Season with garlic powder, onion powder, salt and pepper. Place meat in the marinade and turn to coat both sides.
• Cover and refrigerate for at least 2 hours, shaking or turning meat occasionally.

INDIAN SPICED BARBECUED LAMB

Steps:

• Using a hand blender or mini food processor, whizz marinade ingredients to a smooth paste, then season with salt. Lay the lamb in a ceramic dish and coat with the marinade. Cover in cling film and leave to marinate in the fridge for at least 4 hrs or preferably overnight.
• If you are using a charcoal barbecue, wait for the coals to become white and glowing (light the barbecue about an hour before you want to cook the lamb). If using a gas barbecue, cook the lamb over medium heat. Lift lamb out of the marinade and barbecue, flesh-side down, for about 25 mins. Flip it over and give the fat side about 15 mins. When the lamb has a dark brown crust and is cooked to your liking, leave it to rest on a board for 15 mins. (If the weather forces you indoors, the lamb can be roasted at 220C/200C fan/gas 7 for about an hour for pink meat; the breads can be cooked on a very hot griddle).
• To serve, carve the lamb into thick slices and scatter with the coriander and some of the Pickled red onion (see below). Serve the remaining onion in a dish alongside the raita and breads (see recipes, below).

INDIAN STYLE MEAT MARINADE

Steps:

• Mix ingredients well and place in large resealable bag. Add meat.
• Squish meat around in marinade to coat well. Marinate for 4 to 24 hours. The longer the tastier!
• A tip from me: Leave bag slightly open. Fill sink with enough water to cover bag. With the open side of bag up, gently place in water. You will notice that all of the air will be squeezed out of the bag. When the water is nearing the top of the bag, seal the bag. Take out of sink, pat the bag dry and place in refrigerator. Let it marinate! :).