Lamb Tandoori With Pureed Cauliflower.
- Ready In:
- 1hr
- Ingredients:
- 21
- Serves:
-
4
ingredients
- 3 1⁄2 lbs lamb shoulder blade steaks, bone in
- 1 tablespoon whole coriander seed
- 1 tablespoon whole cumin seed
- 3 cups plain yogurt
- 1 lime, juice and zest of
- 2 tablespoons smoked paprika
- 2 teaspoons ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1 teaspoon turmeric
- 1 teaspoon cayenne pepper
- 1 tablespoon sugar
- 1 tablespoon kosher salt
- 1 tablespoon fresh ground black pepper
- 3 tablespoons minced garlic
- 2 onions, thick horizontal slices
- 3 limes, cut in half
- 1 head cauliflower, trimmed at base, green leaves removed
- 1⁄4 cup heavy cream
- salt and pepper
- nutmeg, freshly grated
- 1 1⁄4 cups cilantro leaves, roughly chopped
directions
- Toast the coriander and the cumin in a saute pan over medium heat until the spices become fragrant and just begin to smoke, 2 minutes. Allow to cool and then grind them in a coffee grinder that you have dedicated for grinding spices only.
- Combine the yogurt, lime juice and zest, cumin, coriander, paprika, ginger, cinnamon, turmeric, cayenne, sugar, salt and pepper, and garlic in a gallon sized zip-lock plastic bag.
- Pierce lamb steaks several times with a fork and then place in marinade, along with the onion slices and lime halves.
- Marinate at room temp for 4 hours, or refrigerate if marinating for a longer period of time.
- While lamb is marinating, prepare the pureed cauliflower. In a large covered saucepan, Steam a whole head of cauliflower in 1 inch of boiling water until crisp tender.
- Drain to remove as much moisture as possible.
- While still hot from steaming, puree in food processor, adding cream, and salt and pepper to taste and a few grates of whole nutmeg. Add in 1/4 cup of cilantro leaves and pulse until cilantro is just distributed throughout the cauliflower. Keep warm.
- Remove the lamb, onions, and lime halves from the bag and discard the marinade.
- Grill lamb over high heat until medium rare. Remove to a platter and tent with foil.
- Reduce heat to medium, then grill onion slices and lime halves until onions are tender and have caramelized.
- Plate the lamb steaks with onion slices, and sprinkle with remaining cilantro and juice from the charred limes. Serve pureed cauliflower on the side.
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RECIPE SUBMITTED BY
French Terrine
Walla Walla, Washington