Tandoori Lamb Balls Recipes

LAMB MEATBALLS OVER TANDOORI NAAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix bread crumbs, garlic powder, paprika, 1/4 teaspoon mint, dried basil, and parsley together in a large bowl. Add ground lamb, egg, onion, garlic, olive oil, salt, and pepper; mix until evenly distributed. Form ground lamb into 1-inch balls and arrange in a single layer on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip meatballs and continue cooking until cooked through, about 10 minutes more. Remove meatballs from oven and reduce oven temperature to 350 degrees F (175 degrees C).
• Pour tomato sauce into a saucepan over low heat; add capers, fresh basil, 1/4 teaspoon mint, salt, and pepper. Cook sauce, stirring occasionally, until heated through and flavors have blended, 5 to 10 minutes.
• Place naan bread on a baking sheet. Spoon tomato sauce and meatballs on the naan; cover with Muenster cheese slices.
• Bake in the oven until cheese is melted, 5 to 10 minutes.

LAMB TANDOORI HOAGIES

Steps:

• Mix all ingredients together, except lamb and baguette. Place lamb cubes in the yogurt marinade and marinate for 24 to 48 hours in refrigerator. To make the raita, mix all ingredients together and let sit in refrigerator for a couple of hours so flavors can develop. Once lamb has marinated, skewer the lamb pieces and grill over coals and soaked oak or hickory wood chips, making sure to cook them slowly to get to an internal temperature of 145 degrees F. Slice open a baguette, slather it with raita, and stuff with grilled lamb. Eat hoagie with ice cold beer.

LAMB TANDOORI

Steps:

• To prepare the marinade: in a food processor, using a metal blade, combine the yogurt, cumin seeds, coriander seeds, black pepper, salt, honey, Garam Masala, and Green Aromatics. Process until well blended. Add the cilantro leaves and continue to process until pureed and well blended.
• Arrange the lamb chops in a non-reactive pan. Pour prepared marinade to coat both sides of the chops. Marinate overnight in the refrigerator. Season the lamb chops with salt and pepper. Cook over hot grill to desired doneness. Serve with Cilantro Mint Chutney.
• In a large saute pan, combine the black peppercorns, cloves, cardamom seeds, cumin seeds, coriander seeds, cinnamon sticks, and dried red chiles. Over medium heat, cook just until slightly toasted, stirring constantly. Turn off heat and stir in the grated nutmeg.
• Transfer to a food processor and grind to a fine powder. Pass through a fine strainer. Allow to cool to room temperature. Store in an airtight jar. Use as needed.
• In a food processor, combine the garlic, ginger, and chile flakes and process to a fine mince. With the machine running, add peanut oil in a steady stream. Turn off the machine and scrape the sides with a rubber spatula. Add the scallions and process until well blended.
• In a blender, combine the coconut milk, garlic, yogurt, honey, and Garam Masala. Process until well blended. Add the cilantro and mint leaves and process to until herbs are pureed (mixture will turn to green color). Season with salt, pepper, and sugar. to taste. Keep refrigerated until needed.

GRILLED TANDOORI LAMB MEATBALLS

Steps:

• Mince the garlic and chop the scallions.
• Combine the yogurt, egg, garlic, scallions, paprika, coriander, cumin, sugar, ginger, cinnamon, cayenne, and breadcrumbs and mix well. Add the lamb and salt as desired and mix well.
• Divide mixture into 8-12 portions and form each into a sausage shape. Insert a metal or bamboo (presoaked) skewer into each sausage so that the tip is almost to the end of the meat.
• Grill or broil for 6-8 minutes, turning gently to cook all sides.

TANDOORI LAMB BALLS

Steps:

• Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
• Combine the ground lamb, bread crumbs, eggs, cilantro, lemon juice, tandoori spice mix, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
• Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
• Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
• Allow the meatballs to cool for 5 minutes in the baking dish before serving.
• Tandoori Spice Mix
• Mix together the ginger, cumin, coriander, paprika, turmeric, and cayenne in a bowl. This spice mix will keep in an airtight container for up to 6 months.

LAMB MEATBALLS OVER TANDOORI NAAN

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet.
• Mix bread crumbs, garlic powder, paprika, 1/4 teaspoon mint, dried basil, and parsley together in a large bowl. Add ground lamb, egg, onion, garlic, olive oil, salt, and pepper; mix until evenly distributed. Form ground lamb into 1-inch balls and arrange in a single layer on the prepared baking sheet.
• Bake in the preheated oven for 15 minutes. Flip meatballs and continue cooking until cooked through, about 10 minutes more. Remove meatballs from oven and reduce oven temperature to 350 degrees F (175 degrees C).
• Pour tomato sauce into a saucepan over low heat; add capers, fresh basil, 1/4 teaspoon mint, salt, and pepper. Cook sauce, stirring occasionally, until heated through and flavors have blended, 5 to 10 minutes.
• Place naan bread on a baking sheet. Spoon tomato sauce and meatballs on the naan; cover with Muenster cheese slices.
• Bake in the oven until cheese is melted, 5 to 10 minutes.