City Palate

THE WINE & BEER ISSUE -May June 2018

Tandoori Beef or Lamb
Tandoori_Beef_or_Lamb

March/April 2018

From Julie Van Rosendaal

Virtually all meats benefit from some time spent with an intense blend of spices – yogurt makes an ideal carrier, tenderizing the meat while infusing it with flavour.

1 c. plain full-fat yogurt

1/2 bunch cilantro, including stems

4-5 garlic cloves, peeled

2 T. garam masala

1 T. grated ginger

2 green onions

juice of a lime (or 2 T.)

salt to taste

2 lb. stewing beef or lamb shoulder, cut into cubes

In a blender or the bowl of a food processor, combine the yogurt, cilantro, garlic, garam masala, ginger, green onions, lime juice and a big pinch of salt. Pulse until well blended. Scrape into a bowl or large plastic freezer bag, add the beef or lamb and toss to coat well. Cover or seal and refrigerate for at least 2 hours, or overnight.

When you’re ready to cook, preheat the grill to medium-high and soak a small handful of bamboo skewers. Thread the meat onto the skewers, shaking off any excess marinade. Grill for 3-4 minutes per side, turning often so that they cook evenly. Alternatively, cook them on a parchment-lined baking sheet in the oven at 450°F, turning once or twice for 7-8 minutes or until the meat is cooked through. Serves 4-6.


Meat