Lamb Tandoori With Pureed Cauliflower. Recipe

Name: Lamb Tandoori With Pureed Cauliflower.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 12 lbs lamb shoulder blade steaks, bone in; 1 tablespoon whole coriander seed; 1 tablespoon whole cumin seed; 3 cups plain yogurt; 1 lime, juice and zest of; 2 tablespoons smoked paprika; 2 teaspoons ground ginger; ½ teaspoon ground cinnamon; 1 teaspoon turmeric; 1 teaspoon cayenne pepper; 1 tablespoon sugar; 1 tablespoon kosher salt; 1 tablespoon fresh ground black pepper; 3 tablespoons minced garlic; 2 onions, thick horizontal slices; 3 limes, cut in half; 1 head cauliflower, trimmed at base, green leaves removed; ¼ cup heavy cream; salt and pepper; nutmeg, freshly grated; 1 ¼ cups cilantro leaves, roughly chopped

Servings: persons

3 12 lbs lamb shoulder blade steaks, bone in
1 tablespoon whole coriander seed
1 tablespoon whole cumin seed
3 cups plain yogurt
1 lime, juice and zest of
2 tablespoons smoked paprika
2 teaspoons ground ginger
½ teaspoon ground cinnamon
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 tablespoon sugar
1 tablespoon kosher salt
1 tablespoon fresh ground black pepper
3 tablespoons minced garlic
2 onions, thick horizontal slices
3 limes, cut in half
1 head cauliflower, trimmed at base, green leaves removed
¼ cup heavy cream
salt and pepper
nutmeg, freshly grated
1 ¼ cups cilantro leaves, roughly chopped

1
Toast the coriander and the cumin in a saute pan over medium heat until the spices become fragrant and just begin to smoke, 2 minutes.
2
Allow to cool and then grind them in a coffee grinder that you have dedicated for grinding spices only.
3
Combine the yogurt, lime juice and zest, cumin, coriander, paprika, ginger, cinnamon, turmeric, cayenne, sugar, salt and pepper, and garlic in a gallon sized zip-lock plastic bag.
4
Pierce lamb steaks several times with a fork and then place in marinade, along with the onion slices and lime halves.
5
Marinate at room temp for 4 hours, or refrigerate if marinating for a longer period of time.
6
While lamb is marinating, prepare the pureed cauliflower.
7
In a large covered saucepan, Steam a whole head of cauliflower in 1 inch of boiling water until crisp tender.
8
Drain to remove as much moisture as possible.
9
While still hot from steaming, puree in food processor, adding cream, and salt and pepper to taste and a few grates of whole nutmeg.
10
Add in 1/4 cup of cilantro leaves and pulse until cilantro is just distributed throughout the cauliflower.
11
Keep warm.
12
Remove the lamb, onions, and lime halves from the bag and discard the marinade.
13
Grill lamb over high heat until medium rare.
14
Remove to a platter and tent with foil.
15
Reduce heat to medium, then grill onion slices and lime halves until onions are tender and have caramelized.
16
Plate the lamb steaks with onion slices, and sprinkle with remaining cilantro and juice from the charred limes.
17
Serve pureed cauliflower on the side.

554

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 3 12 lbs lamb shoulder blade steaks, bone in, 1 tablespoon whole coriander seed, 1 tablespoon whole cumin seed, 3 cups plain yogurt, and more.

Yes, Lamb Tandoori With Pureed Cauliflower. falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Tandoori With Pureed Cauliflower.

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions