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.
For the lamb
2 cups plain yogurt
For the dipping sauce
3/4 cup sour cream
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.
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.