Best 11 Lamb Cubes In Spicy Yogurt Marinade Recipes

LAMB CUBES IN SPICY YOGURT MARINADE

Steps:

• Combine all ingredients except the meat in a medium bowl.
• Place the meat in a shallow glass or ceramic dish in one layer.
• Pour marinade over and turn meat to coat well.
• Marinate at room temperature for at least 2 hours.
• Drain meat.
• Thread on 6 skewers and grill 10 to 12 minutes, turning to cook all sides.

MARINATED LAMB KEBABS WITH A CHILE-YOGURT SAUCE

Steps:

• To prepare the kebabs, skewer the lamb pieces alternating with the onions into 6 large metal skewers. Place the kebabs in a large baking dish. In a small bowl, whisk together the garlic, orange zest and juice, mint, and oil. Pour the marinade over the kebabs and refrigerate for at least 30 minutes, or up to 2 hours.
• While the lamb is marinating, prepare the yogurt sauce. Whisk together the yogurt, garlic, cumin, and chile powder in a bowl. Season, to taste, with salt and pepper. Refrigerate until you are ready to serve.
• To grill the kebabs, oil the grill and prepare a hot fire. If you are using a gas grill, preheat on high. If you are using a charcoal grill, let the coals burn until they are covered with gray ash. The fire is hot when you can hold your hand over the grill for no longer than 5 seconds. Remove the lamb from the marinade and drain very well. Place the skewers on the grill and grill, turning once or twice, for 6 to 8 minutes for medium doneness.
• Place the skewers on a serving platter, and garnish with mint sprigs. Serve warm, with the sauce on the side.

LAMB CHOPS WITH MINT-YOGURT MARINADE

Steps:

• Whisk 1 cup plain whole-milk yogurt in a bowl. Add 1 1/2 teaspoons crumbled dried mint and 2 tablespoons grated onion. Mash 1 garlic clove into a paste with 1/2 teaspoon kosher salt; add to the yogurt along with 1/2 teaspoon pepper, 1 teaspoon lemon juice and a pinch of cayenne pepper. Season 8 frenched lamb rib chops with salt and pepper; marinate in the yogurt sauce for 1 to 4 hours. Preheat a grill to medium-high on one side and place a drip pan under the cooler side. Lightly oil the grate. Grill the chops over direct heat until marked, 3 to 4 minutes per side. Move to the cooler side of the grill; cover and cook until the meat reaches 120 for medium-rare, 15 minutes. Let rest 10 minutes.

GRILLED LEG OF LAMB WITH SPICY LIME YOGURT SAUCE

Steps:

• Pat lamb dry with paper towels and place it on a rimmed baking sheet. In a bowl, combine oil, herbs, orange zest and juice, the minced garlic cloves, salt and pepper. Rub mixture all over lamb. Cover with plastic wrap and let marinate at room temperature for 2 hours, or overnight in the refrigerator.
• Meanwhile, prepare the sauce: Place all ingredients in a blender and blend until smooth. Taste and add more salt if you like.
• Heat the grill. Wipe lamb with paper towels, removing most of the rub, then grill until a digital thermometer reads 120 degrees for rare or 130 for medium (about 6 to 15 minutes per side, depending on how you like your meat and how thick the lamb is). If the meat starts to char before it's done, move it to a cooler part of the grill to finish cooking. Let rest for 10 to 15 minutes before slicing and serving with the yogurt sauce.

LEG OF LAMB IN A SPICY YOGURT SAUCE

Steps:

• Remove all the fat from the outside of the leg and the white skin, or ask your butcher to do it.
• Put the leg in a baking dish, stainless steel or glass is preferred because of the yogurt marinade.
• Put in your blender or food processor the almonds, onions, garlic, ginger, green chilies and about 3 tablespoons of the yogurt, process to a paste.
• The remaining yogurt you put in a dish, beat lightly until smooth, add the paste and the cumin, coriander, cayenne and garam masala, mix.
• Stab the lamb all over, making good deep cuts.
• Now the fun begins, using your hands push generous amounts of paste in the natural openings of the lamb, then in the cuts you made.
• Spread remaining paste all over and around the lamb, the side that will be up should get a thick layer.
• Cover and refrigerate for at least 24 hours.
• When ready to bake, remove the lamb from the fridge and give it enough time to get to room temperature.
• Preheat the oven to 400 degrees F.
• Heat the oil in a small pan on a medium flame, when hot add the cloves, cardamom, cinnamon and peppercorns, when the cloves swell, this just takes seconds pour the hot oil and the spices over the lamb.
• Cover the dish with its own lid or tightly with aluminum foil, bake covered for 1 hour and 30 minutes.
• Remove the foil and bake for another 45 minutes or longer if you prefer.
• During this time baste the meat regularly with the sauce.
• Scatter, or make nice pattern, the sultana’s and almonds over the top of lamb in the yogurt paste.
• Bake for another 5-6 minutes.
• Remove the dish from the oven; leave it a warm place for 15 minutes or so.
• Take the leg out of the pan, spoon the fat from the top of the sauce, strain the sauce and discard the whole spices.
• Serve the leg on a platter with the sauce poured around it.

SPICED MARINATED LAMB CHOPS WITH GARLICKY YOGURT

Steps:

• Combine yogurt, lemon juice, and garlic in a medium bowl; season with salt and pepper. Transfer 1/2 cup yogurt mixture to a small bowl and set aside for serving. Stir cumin, coriander, turmeric, and allspice into remaining yogurt mixture.
• Season lamb chops with salt and pepper. Using your hands, evenly coat all sides of chops with spiced yogurt mixture (avoiding the bone if they are frenched). Let chops sit at room temperature 30 minutes, or cover and chill up to 12 hours.
• Heat 1 Tbsp. oil in a large skillet over medium-high. Wipe off excess marinade from lamb chops and cook half until nicely browned, about 3 minutes per side (the yogurt in the marinade will help them take on color quickly). Remove chops from skillet and pour off fat (no need to wipe it out). Repeat with remaining 1 Tbsp. oil and remaining chops.
• Serve lamb chops with reserved yogurt mixture alongside.

SPICY LAMB KABOBS

Steps:

• Peel cucumber and remove seeds. Place cucumber in a food processor; cover and process until finely chopped. Remove half of cucumber; set aside. Process remaining cucumber until pureed. Combine pureed cucumber and reserved cucumber; stir in the sour cream, lemon juice and seasonings. Refrigerate for at least 1 hour., In a small bowl, combine the first 7 kabob ingredients. Pour 1-1/2 cups marinade into a shallow dish; add the lamb and turn to coat. Cover and refrigerate for at least 1 hour. Cover and refrigerate remaining marinade for basting., Drain and discard marinade. On 8 metal or soaked wooden skewers, alternately thread lamb, pineapple and tomatoes., In a large bowl, combine the lettuces, onions, tomato, sprouts, grapes and walnuts; sprinkle with cheese. Set aside., Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade., Beat butter and honey until blended; brush over pitas. Serve with kabobs, salad and sauce.

LAMB IN SPICED YOGURT SAUCE WITH RICE AND BREAD

Steps:

• Combine lamb and 4 cups water in a wide 5-quart heavy pot (add more water to just cover lamb if necessary). Bring to a boil over moderate heat, skimming froth from surface. Once liquid is clear and at a full boil, add pepper and 1 teaspoon salt, then cover and simmer 30 minutes.
• While meat is simmering, heat butter in a 12-inch heavy skillet over moderate heat. Add pine nuts and cook, stirring occasionally, until golden, about 5 minutes. Transfer nuts with a slotted spoon to paper towels to drain. Add onion to skillet and cook, stirring occasionally, until softened and golden, about 12 minutes. Stir in turmeric, allspice, cardamom pods, and cinnamon and cook, stirring, until fragrant, about 2 minutes.
• Add onion mixture to lamb and simmer, covered, 1 hour. Remove lid and briskly simmer until liquid is reduced by half, about 1 hour more. Add yogurt, gently shaking and swirling pot to incorporate.
• Simmer lamb over moderately low heat, uncovered, stirring occasionally in one direction only (or yogurt may curdle), until sauce is slightly thickened and meat is very tender, 30 to 40 minutes. Season sauce with salt and pepper if necessary and discard cinnamon stick.
• While sauce simmers, bring remaining 3 cups water with remaining teaspoon salt to a boil in a 3-quart saucepan with a tight-fitting lid. Add rice and stir once, then reduce heat to low and cook, covered, 20 minutes. Slide pan off heat (do not lift) and let stand, covered, 5 minutes. Fluff rice gently with a fork.
• Line a 3-quart shallow serving bowl with a single layer of pita halves (reserve remaining pita to serve alongside), then mound rice on top of bread. Spoon 1/2 cup sauce over rice to moisten and arrange meat over rice. Sprinkle with pine nuts and spoon 1/2 cup sauce over meat, then arrange reserved pita and red onions around edge of bowl. Pour remaining sauce through a sieve into a sauceboat or small bowl and serve on the side.

LAMB KABOBS WITH YOGURT SAUCE

Steps:

• In a small bowl, combine the first 6 ingredients. Pour 1/3 cup marinade into a shallow dish; add lamb and turn to coat. Cover; refrigerate for 15 minutes., Pour 1 tablespoon marinade into a small bowl. Stir in yogurt; cover and refrigerate. Cover and refrigerate remaining marinade for basting. Drain and discard marinade from lamb. On two metal or soaked wooden skewers, alternately thread lamb, mushrooms and zucchini., Grill kabobs, covered, over medium heat for 5-6 minutes on each side or until lamb reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), basting frequently with reserved marinade. Serve with couscous and yogurt mixture.

SPICED ROAST LAMB

Steps:

• Stir together the marinade ingredients and season with ½ tsp ground black pepper and 1½ tsp flaky salt. Slash the lamb several times on both sides, then massage the marinade all over it. Seal into a large food bag or non-metallic container and chill overnight (or at least for a few hrs). Let the lamb sit at room temperature for 1 hr before roasting.
• Heat oven to 220C/200C fan/gas 7. Put the lamb into a foil-lined roasting tin and roast for 20 mins. Turn the oven down to 190C/170C fan/gas 5 and roast for 1 hr 20 mins for meat that's pink near the bone. Cover loosely with foil halfway through cooking or once the marinade has charred and the meat looks golden.
• Leave the lamb to rest for 20 mins before carving, then serve with lentil & tomato and cucumber salads (see related recipes).

SEARED LAMB RIBS WITH SPICY YOGURT SAUCE

Steps:

• Brine the ribs: Dissolve salt in 5 cups cool water. Pour into a roasting pan or baking dish that will hold the lamb and brine without much room to spare. Add the garlic. Remove thin membrane from the bone side of the lamb. Place lamb in brine. It should be just covered with the liquid; if not, add a little more water. Cover with plastic wrap and refrigerate 24 hours, turning once.
• Marinate the ribs: Rinse lamb and pat dry. Discard brine. Smear mustard on both sides of lamb, and sprinkle with black and green peppercorns. Place lamb on a rack in the roasting pan and set aside at room temperature for 2 hours.
• Make the sauce: Mix yogurt with mustard, chile, cumin and salt. Cover and refrigerate until ready to use. (It will keep several days.)
• Heat oven to 250 degrees. Bake lamb for 2 1/2 hours. Remove from oven and allow to cool about 30 minutes. The final sear for the lamb can be done immediately, or the lamb can be wrapped in foil, refrigerated and seared before serving, up to 2 days later.
• To finish, slice between the bones to separate each rib. Heat a cast-iron skillet on medium-high until very hot. Reduce heat to medium. Sear ribs on all sides until browned. Serve with lemon wedges and yogurt sauce on the side.