Name: Grilled or Roast Lamb with Spices (Tandoori Raan)
Prep time: 1 h
Total time: 1 h
Yield: Makes 6 or more servings
Cuisine: Indian
Ingredients: 2 small dried chiles or 2 teaspoons hot red pepper flakes, or to taste, optional; 1 tablespoon cumin seeds; 1 teaspoon fennel seeds; One 1-inch piece fresh ginger, peeled and roughly chopped; 6 cloves; 1 teaspoon cardamom seeds (if you have pods, crush them to extract seeds), preferably black; 4 garlic cloves, peeled; 1 large onion, peeled; 1 cinnamon stick; 6 black peppercorns; Salt to taste; One 3- to 4-pound butterflied leg of lamb

Preparation info

Makes
6
or more servings

Difficulty
Medium
Ready in
1 hr

Appears in

The Best Recipes in the World

By Mark Bittman

Published 2005

About

In India, it should be noted, much “mutton” is actually goat, and—except in the most expensive restaurants or wealthiest homes—this spice mixture would be used on meat that would later be braised in a yogurt sauce, much like the one for the meatballs. But with our relatively young, tender lamb, you can just rub the meat with the spices and grill. (If you refrigerate for an hour or a day, the taste will be somewhat improved, but it’s not imperative.) I