Tandoori Beef or Lamb
Serves 6
Time 2 hr 15 min
Simple and delicious, tandoori is a good introduction to Indian cuisine. Its bright red color suggests a slightly spicy flavor. We use paprika to create the traditional color and combine with classic Indian spices to bring out the full flavor of beef or lamb. A less-visible ingredient in this lively dish is yogurt, which acts as the tenderizing agent.
Special Diets:
Ingredients
- 1 cup yogurt
- 2 tablespoons canola oil
- 1 tablespoon finely chopped garlic
- 2 teaspoons finely chopped fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 2 teaspoons paprika
- 1/2 teaspoon fine sea salt
- 2 pounds boneless beef steak (such as sirloin) or boneless lamb
Method
Put yogurt, oil, garlic, ginger, coriander, cumin, cayenne, cinnamon, turmeric, paprika and salt into a large bowl and whisk together to combine.
Add beef or lamb, toss to coat, cover and refrigerate for 2 to 4 hours. (Do not leave in marinade longer than 4 hours as the acidity in the yogurt will over-tenderize the meat.)
Preheat grill.
Remove meat and discard marinade.
Grill beef or lamb, turning once, until desired doneness.
Transfer to plates and serve.
Nutritional Info:
Per serving: 220 calories (80 from fat), 9g total fat, 3g saturated fat, 60mg cholesterol, 170mg sodium, 2g carbohydrates (0g dietary fiber, 1g sugar), 31g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 1 cup yogurt
- 2 tablespoons canola oil
- 1 tablespoon finely chopped garlic
- 2 teaspoons finely chopped fresh ginger
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 2 teaspoons paprika
- 1/2 teaspoon fine sea salt
- 2 pounds boneless beef steak (such as sirloin) or boneless lamb