As usual, please adjust the spice amounts to your tastes, since you know you much better than I do. These should get you close to your friendly neighborhood Indian joint, but still, play around. If you want to add some veggies between the pieces of meat, go ahead, but I have more success cooking them separately.
I really like lamb sirloin, and see it in the stores more often these days, but like I said in the video, leg of lamb, or a shoulder roast, are also very nice for this. If you feel like splurging, you can do lamb chops, but for those, 4 to 6 hours is plenty of time in the marinade. But, no matter which cut you use, or animal for that matter, I really do hope you give this a try soon. Enjoy!
Marinade Ingredients for 2 to 3 pounds of lamb
2 to 3 pounds lamb sirloin, cut into about 1 1/2 to 2-inch chunks
1 cup plain yogurt
2 teaspoons kosher salt, plus more pre-grilling
1 big juicy lemon, juiced
1/4 cup grated or very finely minced onion
2 cloves crushed garlic
1 tablespoon grated ginger
2 generous teaspoons garam masala (click here to make your own)
1/2 teaspoon cayenne pepper
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
2 teaspoon paprika
1 tablespoon vegetable oil
chopped cilantro
fresh lemon
grilled onions
flatbread or rice
spicy cilantro chutney (I don’t have a recipe, but here’s one)