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Tandoori spice rub and tandoori grilled lamb steaks

By April 28, 2017 , ,

While this recipe sounds simple enough, the effort is in the making of the spice rub. For years I was using a ready made packet mix, which was all well and good. But since I started making my own spice rubs, I decided it was time to tackle a tandoori one too.


This has a lot of whole spices in it and requires some elbow grease in the way of grinding the spices, but yields fresh results. It did take a while to get the rub exactly the way I wanted it, but the hard work won out in the end.

This rub goes well with lamb, goat, chicken and fish, it is pretty versatile. 
When grilling directly on the BBQ, I tend to use onion, garlic, turmeric and ginger powders, rather than fresh in the rub, as the fresh will char very easily because of the sugar content. 
If cooking indirectly or roasting, I replace the dried versions with grated fresh versions. 

Whole spices
5g yellow mustard seeds
5g cumin seeds
5g coriander seeds
5g cinnamon stick
1 star anise
2 bay leaves
Half a whole nutmeg
4 cloves
10g methi (fenugreek) leaves
4 green cardamon pods
1 black cardamon pods
1 blade of mace
15g paprika
5g black pepper
2g chilli flakes
5g celery salt

Place all the whole spices in a cast iron or heavy bottomed frying pan and toast on a medium heat for 10 minutes
Allow to cool and transfer to a mortar and pestle or coffee grinder and grind to a fine powder

Powdered spices for direct cooking 
5g turmeric powder 
5g onion powder 
5g garlic powder 
5g ginger powder 

Or fresh spices when roasting and indirect cooking
5g turmeric root, peeled and grated
1 small red onion grated
2 cloves garlic grated
5g ginger root peeled and grated

To finish the rub
Add the powdered or fresh spices (depending on how you are cooking your end product) to the freshly ground spices and mix together well
This will keep for up to 2 months in an airtight container in a cupboard if using all dried ingredients 
It will keep for up to 2 weeks if using fresh ingredients in a jar in the fridge

Grilled lamb steaks

Serves 2 people
6 lamb steaks or lamb chops if you prefer
30g spice rub
10ml oil
70ml greek yoghurt
Juice of half a lemon
1g maldon sea salt

Mix the rub with the yoghurt and rub over the steaks, 
Place the steaks for 6-12 hours in the fridge
Allow the steaks to come up to room temp before cooking
Season with salt and lemon juice
Oil the steaks before putting on the BBQ
Set your BBQ up for direct grilling at 250c
Cook the steaks for 1- 2 minutes each side, I like mine rare, if you prefer yours a little more well done then cook a little longer

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