Tandoori Spiced Iamb
|Lean lamb steaks||4 Large (350 Gram)|
|Lemon||1 , quartered|
|Garlic||2 Clove (10 gm), crushed|
|Onion||1 Small, quartered|
|Ginger||1 , grated|
|Ground cumin||2 Teaspoon|
|Ground coriander||2 Teaspoon|
|Garam masala||1 Teaspoon|
|Cayenne pepper||1⁄2 Teaspoon|
|Lime juice||2 Tablespoon|
|Plain low fat yogurt||4 Tablespoon|
Put all the ingredients for the marinade in a food-processor and whizz until smooth.
Remove any fat from the lamb steaks, then coat them with the marinade.
You can keep them marinating in the fridge for a day to develop a more intense flavour, if you have time.
When you are ready to cook the lamb, preheat the oven to 200°C/400°F/gas mark 6.
Put the lamb on a baking tray and cook in the oven for 30 minutes turning twice.
Serve each steak with a wedge of lemon.