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Tandoori Lamb Shish By Anthony Dumble


Tandoori lamb shish


Leg of lamb meat sliced of the bone

200ml natural yogurt

1/2 teaspoon salt

1 teaspoon chilli powder

1 teaspoon garlic and ginger paste

1//2 teaspoon Garamond masala powder

1 teaspoon smoked paprika

3 teaspoon lemon juice

1/2 teaspoon cumin powder

1 teaspoon Fenugreek leaves

Beetroot juice for colouring


Add the lemon garlic and salt too the lamb mix together well leave for 30 minutes to help tender rise the lamb

Mix all the ingredients together

And marinate the lamb leave over night 24 hours better

Best cooked on charcoal bbq while cooking bast with butter cook till the lamb reaches 120f for lovely succulent lamb


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