A TREMENDOUS RECIPE THAT BRINGS YOU TO HEAVEN! WHOLE LAMB COOKED IN TANDOOR

whole lamb

💰Cheaper: goat

Goat is often more affordable and has a similar flavor profile.

yogurt

🥗Healthier: Greek yogurt

Greek yogurt offers a thicker texture and higher protein.

red chili powder

🥗Healthier: paprika

Paprika provides color without the heat.

butter

🥗Healthier: ghee

Ghee adds a richer flavor and is lactose-free.

Marinate the whole lamb in yogurt, ginger, garlic, lemon juice, and spices for at least 12 hours in the refrigerator.

Preheat the tandoor oven until it reaches a high temperature (around 500°F/260°C).

Skewer the marinated lamb onto a large spit or skewer suitable for the tandoor.

Insert the skewered lamb into the tandoor, ensuring it is secure and balanced.

Cook the lamb for approximately 2-3 hours, turning occasionally for even cooking.

Check the internal temperature of the lamb, ensuring it reaches at least 145°F (63°C) for medium-rare.

Baste the lamb with oil or butter every 30 minutes to keep it moist.

Remove the lamb from the tandoor and let it rest for 15-20 minutes before carving.

Carve the lamb into portions and serve with fresh herbs, onions, and green chilies.

Cooking Techniques

Spice Level:

Allergens