Tandoor-Roasted Boiled Leg of Lamb

Amit Singh

Sat, 22 Oct 2011 19:27:38 GMT

Great Stuff, I have this book and swear by it... best recepies for Indian Tandoor... Thanks for sharing...

Rohit

Tue, 23 Aug 2011 11:19:07 GMT

Hi, I don"t have a tandoor but have a roemertopf and conventional oven. Can you let me know the what should be the temperature of the oven (fan forced) and approximately how long does the lamb should be in. I know you have given the temperature of 25/45 degree but some pointers as to the minimum time it needs to be in. Thanks!

venu osuri

Fri, 5 Aug 2011 03:35:58 GMT

Hi!

Really good recipe. I tried it and really liked it. where do you purchase the rotisserie pitchfork? I"ve tried looking for it online and in stores with no luck.

thanks,

venu
PS I live in the US.

Jo

Sun, 1 May 2011 00:17:05 GMT

I tried this using a hot oven and it served the purpose very well, partly because my oven can reach a very high temperature. The meat was amazingly tender. I used a few slices the next day to have it with spinach and mushroom in pitta bread. We (my neighbour and me) thought it was rather wonderful.

fx

Sun, 27 Jun 2010 08:46:29 GMT

Hear, hear, indeed that"s the way of doing it, much better than the horrible ghee we find in shops.

Shawm

Sun, 20 Jun 2010 05:02:52 GMT

Why buy ghee when clarifying butter is so easy? Take a stick or two of unsalted butter and melt in a small saucean. Heat gently until the milk solids far to the bottom. Pour or spoon off the clarified butter from the milk solids when it stops bubbling.

Akmal Wasim

Wed, 2 Sep 2009 15:56:41 GMT

Thank you Ranjit. This is the best recipe for the skewered raan. Closest to the original recipes. The recipe is surely from a connoisseur.

fx

Wed, 2 Sep 2009 10:54:22 GMT

Good luck!

saurabh arora

Sun, 30 Aug 2009 09:16:30 GMT

Amazing just cant wait to try out this thing. and u know what i am off to the Market to buy the meat right away when i will be through it, i will get u the response of every body in my family

fx

Sun, 14 Dec 2008 05:47:44 GMT

Thanks, I just ordered The Curry Secret, looks like a great book! I am really glad you tried this recipe, only few readers have a tandoor so it"s very conforting to see it worked for you too!

PBS

Thu, 11 Dec 2008 16:04:01 GMT

I prepared the lamb exactly per the recipe and cooked it in my tandoor that I have installed in my back garden. I had 12 guests over for a wonderful outside party and can confirm that the lamb is superb!!! One other simple trick for lamb is to marinate it in balsamic vinergette and tandoor bite size kababs - great especially the next day. For other equally great Indian recipes may I recommend the Curry Secret. If you have problems getting rice just right the book has the "secret". People now rave over my rice.

fx

Tue, 26 Feb 2008 00:31:31 GMT

RL il vous faut chercher une �picerie indienne, qui ne vende que des produits pour les indiens, et leur demander des "mehti leaves". Je n"habite pas � Paris mais en Suisse.

RL

Sun, 24 Feb 2008 11:26:42 GMT

Moi aussi j"ai achet� du ghee � Paris ("Khanum", je crois) mais il sentait affreux, on dirait le vomi... La marque "KTC" est beaucoup mieux. A propos, o� est-ce que vous achetez des feuilles de methi � Paris? J"en ai cherch� au passage Brady et faubourg St-Denis mais je suis rentr� bredouille...

fx

Wed, 23 Jan 2008 09:49:17 GMT

A fair question. The tandoor bring ultra high heat to create an almost charred crust on the leg of lamb. The meat can withstand this heat for only 15 minutes tops before burning. That"s the kind of heat you need. Fortunately, there are several ways you can achieve that without a tandoor. 1) Use a very, very hot domestic oven. 2) Same using a roemertopf inside your oven and putting the skewered leg of lamb inside the heated clay pot inside the oven. Then the heat stored in the clay pot will compensate the heat absorbed by the relatively colder meat, much like in a wood-fired bread oven. 3) Finally, use a charcoal grill with very hot coals and position the leg of lamb right above the coals, with some device the catch the drippings that would otherwise cause a flare-up.
You need this for this recipe to work. Let me know if you do this and good luck!

Lp

Tue, 22 Jan 2008 15:28:28 GMT

Hi fx I don"t have a tandoor how do I prepare it in the oven?

parshu.naryanan

Thu, 14 Jun 2007 13:02:42 GMT

Hi fx, my friend javed"s mum make whole leg of lamb (I should say leg of goat) in this painstaking way: She rubs the "raan" (leg)with spices and salt, and then ginger garlic yogurt paste - and she keeps pricking it with a fork for nearly two hours pouring over the yogurt marinade all the time. After that it"s ready for going into the oven or tandoor and when its out, it"s done and delicate right to the bone. Javed"s wife says this is his mum"s punishment by fate for having begotten an evil son like him.:-)

fx

Mon, 4 Jun 2007 10:26:05 GMT

Thank you for your comments! Boiling the meat is a nice way to pre-cook it. Tenderizing with a marinade really changes the texture of the meat and can give a pre-chewed feeling, so the boiling is a really attractive alternation to a long marination. As for clarified butter you are very right, Jo-Jo, I should make my own rather than purchasing the rancid crap sold in some groceries. But good oil is not a bad substitute!

jo jo eat 2 love

Fri, 1 Jun 2007 19:05:32 GMT

WOW! looks fantastic, I"m surprised though that with your skill that you don"t clarify your own butter.

parshu.narayanan

Thu, 31 May 2007 04:40:28 GMT

Ha, ha, there are Tandoori chickens and there are Tandori chickens, as they say. My dad tells me when old-time Hollywood actress Lauren Bacall ordered the famous dish in India in the 50s-60s she was surprised when they brought her "three red skeletons" But the peppery ones we buy from stalls near highway liquor shops in Punjab (an Indian State) when we drive down to the hills (Himalayas) for weekends from Delhi are truly outstanding, especially with icy Indian beer - btw fx has a killer recipe for TC on this blog.

BK

Tue, 29 May 2007 22:18:34 GMT

I never knew that meats have to be boiled before being sent into the hellfire of the tandoor!No wonder the tandoor chickens I ate in my country are so disgustingly dry and hard like paper!