Tandoori Lamb with Cumin Dipping Sauce


Tandoori Lamb with Cumin Dipping Sauce

One of us (we’ll never tell who) is notorious for not reading to the end of a recipe and then finding out in the middle that it requires that something marinate overnight. So consider this a heads-up: The lamb needs to marinate overnight. The cool cumin dipping sauce is the perfect complement to the rich, savory taste of the lamb.


Ingredients Directions

For the lamb

2 cups plain yogurt
2 tablespoons ground coriander
2 tablespoons paprika
2 tablespoons fresh lemon juice
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground ginger
1/2 teaspoon turmeric
1/2 teaspoon ground cardamom
1/2 teaspoon salt
1 garlic clove, minced
2 pounds boneless leg of lamb, trimmed of fat and cut into 1-inch cubes
vegetable oil, for oiling the pan

For the dipping sauce

3/4 cup sour cream
3/4 cup plain yogurt
1 tablespoon fresh lemon juice
1 teaspoon ground cumin
salt and pepper

Marinate the lamb

Combine everything except the lamb in a bowl and blend thoroughly. Add the lamb, stirring to fully coat each cube. Cover and refrigerate overnight.

Prepare the dipping sauce

Mix all the ingredients together. Add salt and pepper to taste.

Preheat the broiler. Remove the lamb from the marinade and gently pat off extra marinade with paper towels. Transfer to a lightly oiled broiler pan and broil 3 minutes. Turn the cubes over and broil another 2 minutes. The lamb should be slightly pink in the center. Transfer the lamb to a plate or cutting board and sprinkle with salt.

Makes about 60 pieces.

LOW EFFORT Arrange the lamb on a platter and provide toothpicks for guests to make their own “instant skewers.” Offer the cumin dipping sauce on the side.
MO’ EFFORT Cut naan (Indian flatbread) or another flatbread, such as pita, into small rectangles or wedges and serve with the dipping sauce alongside so guests can create miniature sandwiches.

Make-Ahead Factor

Both the marinade and the dipping sauce can be made 2 days ahead and kept covered and refrigerated. The lamb is best broiled close to party time and served warm. However, in our small apartment, using the broiler tends to raise the room temperature, so we broil before the party starts and then warm the lamb in a 400°F oven for about 5 minutes.

From Cocktail Parties, Straight Up! Easy Hors D'oeuvres, Delicious Drinks and Inspired Ideas for Entertaining with Style by Lauren and Anne Purcell.