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Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes
Anjum is a British-Indian cook with a passion for healthy food and incredible Indian flavours. She has written eight colourful cookery books showcasing authentic and vibrant Indian dishes
Marinate up to 24 hours ahead, or freeze the lamb in its marinade for up to 1 month. Defrost in the fridge overnight.
Blend the yogurt, oil, vinegar, ginger and garlic together until smooth. Stir in some seasoning and 3 1/2 tbsp of tandoori spice mix.
Cut the lamb into 4cm-thick slices. Poke the pieces all over with the tip of a knife and place in the marinade. Mix well so all the pieces are coated. Cover and place in the fridge for as long as possible, ideally overnight. Bring back to room temperature before starting, and skewer onto 4 metal skewers.
Remove from the grill, wrap in foil and rest for 5 minutes. Serve on a platter with lemon wedges, with a cucumber and mint raita and coriander on the side. Serve with chapatis or naan, if you like.
Tandoori food is one of my favourite things to eat. The tandoor is a barrel-shaped, coal-fired oven. Traditionally used in the North of India to cook breads, tandooris are now best known for producing succulent barbecued meats. You can still enjoy grilled or baked tandoori-style food without the oven and the starting place is a good spice mix.
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