“Lamb Tandoori” refers to a flavorful and aromatic dish made with marinated lamb that is cooked in a tandoor, a traditional cylindrical clay oven commonly used in South Asian and Middle Eastern cuisines. Tandoori cooking imparts a distinct smoky flavor and tender texture to the meat. Here’s Lamb Tandoori recipe you can make at home;
If there are any feathers on the lamb arm, burn them.
Thin out some of the fats on the top and edges of the lamb arm according to your preference.
Make shallow cuts with a knife on the fatty top of the lamb arm.
In a small bowl, mix ½ cup of olive oil, crushed 2 cloves of garlic, 3 teaspoons of salt, 2 teaspoons of black pepper, and 1 teaspoon of thyme.
Pour the mixture over the lamb arm and massage it into the meat with your hands.
To wrap the lamb arm, wet and squeeze the greased papers in long pieces that will be 3 layers thick.
Spread the papers on the counter, creating a wide area, and place the lamb arm in the middle, tightly wrap it.
Spread aluminum foils of the same width on the counter and cover the lamb arm wrapped in the foil. Place the seam of the foil upwards and add another layer of foil to the seam.
After tightly wrapping the lamb arm, place it on the oven rack with the greased part facing down and the seam on top.
Place a small tray or bowl with hot water on the bottom of the preheated oven and fill it. You can add more water if it runs out during cooking.
Place the lamb arm in the oven. After 2.5 hours at 200 degrees, reduce the oven temperature to 120 degrees and cook for 1 more hour.
Carefully remove the cooked lamb arm from the oven and separate the meat from the bones using tongs.
If you want the lamb meat to be more browned, place the meat pieces in a baking dish, drizzle the remaining juices over them, and broil them in a high-temperature oven for about 5 minutes.
You can serve your cooked lamb arm with rice, roasted potatoes, mashed potatoes, or flatbread if desired. Enjoy your meal.
