Barbecued tandoori lamb

A spicy Indian-style tandoori lamb dish with grilled eggplant; great for barbecues in the summer

  • 1 hr 30 mins cooking
  • Serves 6
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Barbecued tandoori lamb
  • 2 butterflied lamb shoulders (1.4kg)
  • 2 eggplants (1kg), cut lengthways into eight wedges
  • 2 pieces naan
Tandoori paste
  • 2 teaspoon each cumin and coriander seeds
  • 1 teaspoon cardamom seeds
  • 2 teaspoon garam masala
  • 1 teaspoon each salt and cracked black pepper
  • 3 clove garlic, crushed
  • 2 centimetre piece fresh ginger, chopped coarsely
  • 1 fresh long red chilli, quartered
  • 3 green onions, chopped coarsely
  • 1/4 cup (60ml) lemon juice
  • 1/2 cup firmly packed fresh coriander leaves
  • 1 cup (280ml) yoghurt
  • 2 teaspoon vegetable oil
Cucumber raita
  • 1/4 teaspoon black mustard seeds
  • 1/4 teaspoon cumin seeds
  • 2 lebanese cucumbers (260ml), seeded, chopped finely
  • 1/2 cup finely chopped fresh mint
  • 500 gram yoghurt


Barbecued tandoori lamb
  • 1
    Make tandoori paste; reserve 2 tablespoons in a small bowl. Dry-fry seeds in a heated medium frying pan, stirring, until fragrant. Blend or process seeds with remaining ingredients until smooth.
  • 2
    Combine lamb with remaining paste in a large bowl; turn to coat all over in paste. Cover; refrigerate 1 hour.
  • 3
    Cook lamb on a heated oiled barbecue until browned all over. Place lamb in a deep disposable baking dish; cook in a covered barbecue, using indirect heat, following manufacturer's instructions, about 35 minutes or until cooked as desired. Remove from barbecue; cover with foil, rest 15 minutes.
  • 4
    Meanwhile, cook eggplant on heated oiled barbecue, brushing with reserved tandoori paste, about 10 minutes or until eggplant is tender. Cover to keep warm.
  • 5
    Make cucumber and mint raita. Heat oil in a small frying pan; cook seeds and garam masala, stirring, over low heat, 2 minutes or until seeds pop. Combine spices and remaining ingredients in a medium bowl.
  • 6
    Toast naan both sides on heated oiled barbecue. Serve lamb with eggplant, naan and raita.