Tandoori Lamb with Herbed Yoghurt
Some serious personality is happening on this episode of My Market Kitchen as we see what the regional NSW town of Mudgee has to offer!
Matt Sinclair shows us how to make his home made tandoori paste to add to his Tandoori Lamb with Herbed Yoghurt recipe.
As this dish is full of fiery, intense and punchy spices and flavours, Wine Selectors Adam Walls suggests the Logan Weemala Tempranillo 2019 and Gilbert Rouge Shiraz Sangiovese Petit Verdot 2018 for a perfect wine match.
You can tune in at 3:30PM weekdays on Channel 10 - start cooking!
1.5kg butterflied lamb leg
6-8 pita bread/flatbread
1 red onion, thinly sliced
1 cos lettuce
200gm Natural Yoghurt
1/3 cup fresh coriander, chopped
1/3 cup fresh mint leaves, chopped
1 clove garlic, grated finely
Zest and juice of 1 lemon
2 Tbsp grated ginger
6 cloves garlic, grated
1 Tbsp tomato paste
1 Tbsp smoked paprika
2 tsp chilli powder
2 tsp ground turmeric
1 tsp ground cumin
1 tsp ground coriander
1 tsp garam masala
½ tsp ground cardamom
2 Tbsp brown sugar
2 Tbsp lemon juice
1 Tbsp Olive oil
Pinch Sea salt
1. Combine tandoori paste ingredients in a non-reactive bowl and adjust seasoning to taste. This can be jarred and refrigerated for up to 1 month.
2. Flatten the lamb leg onto a baking tray and evenly coat and massage with tandoori paste. Cover with foil and marinade in the refrigerator for a minimum of 1 hour, or ideally overnight. Remove the lamb 30 minutes before cooking to bring up to temperature.
3. Combine the herbed yoghurt ingredients in a bowl and mix together. Adjust seasoning as required. Set aside.
4. Heat a BBQ griddle or hotplate on high, approximately 180-200C. BBQ the butterflied lamb leg for approximately 10-12 minutes on each side until cooked to desired amount (medium is recommended for this recipe). The lamb will be nicely charred in spots. Remove onto a chopping board and cover with foil to rest for at least 10 minutes.
5. In the meantime, lightly oil the flatbread and place on the bbq to heat through, approximately 2-3 minutes.
6. Carve the lamb in to 1cm-strips and serve inside the warmed flatbreads with red onion, lettuce and a generous dollop of herbed yoghurt.