Spicy Grilled Lamb Steaks

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Spicy Grilled Lamb Steaks: Ginger-Garlic Paste, Lime Juice, Cayenne Pepper, Cumin, Chipotle Salt, Himalayan Salt, Pepper Medley

Spicy Grilled Lamb Steaks

This is a very simple concept that you can make your own by altering the spice rub to your taste.

Ingredients

3 lbs./1.4 kg Lamb (I cut a roast into smaller pieces for easier grilling)

Spice Rub

4 Tbsp Ginger-Garlic Paste

2 Tbsp Lime Juice

2 Tbsp Cayenne Pepper (or to taste)

2 Tbsp Pepper Medley (or to taste)

3 Tbsp Cumin Powder (or to taste)

1 tsp Chipotle Salt (or to taste)

1 tsp Himalayan Salt (or to taste)

To Prepare

Cut a boneless lamb roast into smaller steaks. Mix together the spice rub ingredients. Massage the spice rub all over the steaks so that they are well coated, then place them overnight in either a non-metallic container or plastic bag for marinating. Let it sit at least a few hours or overnight. Barbecue on an outdoor grill on high heat, turning midway through, until the internal temperature reaches about 145F/63C. Serve hot.

Slow-Cooked Rack of Lamb

Lamb Rack with Kashmiri Chilies and Onion: Lamb, Onion, Kashmiri Chilies, Red Pepper Powder, Cumin Seeds, Cinnamon Stick, Yogurt, Raw Mango Powder, Garlic Paste, Ginger Paste, Ghee

Lamb Rack with Kashmiri Chilies and Onion: Lamb, Onion, Kashmiri Chilies, Red Pepper Powder, Cumin Seeds, Cinnamon Stick, Yogurt, Raw Mango Powder, Garlic Paste, Ginger Paste, Ghee

Slow-Cooked Rack of Lamb

I bought a new slow cooker and immediately decided to improvise this easy and delicious Indian fusion dish.

Ingredients

3 Racks of Lamb Ribs

1 Sweet Onion

2 cups Plain Yogurt

10 Kashmiri Chilies (or large dried red chilies)

10 cinnamon sticks

2 Tbsp Raw Mango Powder

2 Tbsp Garlic Paste

2 Tbsp Ginger Paste

¼ cup Ghee

Red Pepper powder, to taste

Cumin Seeds, to taste

To Prepare

Chop Onions and place on the bottom of a large slow cooker. Sear the Lamb in a large skillet, then layer the meat on top of the onion. Then put the other ingredients on top. Cover and cook on Low for 8 hours. The meat should be falling off the bone, so remove with care. Serve with Indian flatbread.

Sikandari Raan

Sikandari Raan: Lamb Shanks, Rock Salt, Red Chili Powder, Ginger Paste, Garlic Paste, Malt Vinegar, Bay Leaves, Cinnamon Stick, Black Cumin, Ghee, Lemon Juice, Kebab Masala

Sikandari Raan: Lamb Shanks, Rock Salt, Red Chili Powder, Ginger Paste, Garlic Paste, Malt Vinegar, Bay Leaves, Cinnamon Stick, Black Cumin, Ghee, Lemon Juice, Kebab Masala

Sikandari Raan

This recipe is for the signature dish at Bukhara restaurant at the ITC hotel in India. The recipe comes from the head chef of Bukhara at ITC Maurya in Delhi, Manjit Gill. Reprinted from http://www.foodrepublic.com

Ingredients

2 Lamb Shanks

8 T Rock Salt

4 T Red Chili Powder

1/2 c Ginger Paste

1/2 c Garlic Paste

1 c Malt Vinegar

8 Bay Leaves

3 Sticks Cinnamon, broken into 1-in pieces

2 T Black Cumin Seeds (You can substitute normal cumin seeds if you can’t find the black ones.)

2 T Ghee

2 T Lemon Juice

1 T Kebab Masala

Ingredients for the Kebab Masala

3 t Dried Raw Mango Powder

1/4 t Rock Salt

2 t Fenugreek Powder

1 t Black Salt (You can substitute ground Rock Salt or omit if you can’t find it)

1 1/4 t Red Chili Powder

1 1/4 t Garam Masala

To Prepare

Preheat oven to 180 degrees C (350 degrees F)

Clean and trim the fat from the Lamb Shanks. Gently loosen the meat from the bone at the top of the leg to season well. Mix the Rock Salt and red chili powder together, and rub the mixture all over the meat. Then mix the Garlic and Ginger Pastes together and rub the mixture over the meat as well. Arrange the meat at the bottom of a pot or roasting tray. Pour Malt vinegar over the meat. Pour water over the meat until the water is almost covering it. Add Bay Leaves and Cinnamon Sticks. Sprinkle Black Cumin (or Cumin) on top. Cover and braise in the oven for 2-2 1/2 hours.

Mix the kebab masala while the meat is cooking in the oven. In a small bowl, mix Raw Mango Powder, Cumin Powder, Rock Salt, Fenugreek Powder, Black Salt (or ground Rock Salt substitute, optional), Red Chili Powder, and Garam Masala.

Turn off the oven, and let the Lamb Shanks cool in the oven at 300 degrees. Remove the meat from the liquid and let them air dry for 10 minutes.

Skewer the braised leg, and roast on charcoal or in the oven at 180 degrees C (350 degrees F). While roasting, baste with a little Ghee. Continue roasting until the meat gets a little nice roast-brown colour.

Remove, drizzle with lemon juice and a little ghee, and sprinkle with kebab masala. Serve with Indian flatbread.

Serves 8-10