Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 1 cup full-fat Greek yogurt, 2 tablespoons ginger-garlic paste, 1 teaspoon ground turmeric, 2 teaspoons red chili powder, 2 tablespoons ground coriander, 1 tablespoon ground cumin, 1 teaspoon garam masala, 1 teaspoon ground star anise, 2 tablespoons fresh lime juice, 1.5 teaspoons sea salt, 1/4 cup finely chopped fresh mint leaves, and 2 finely chopped small green chilies.

2. 2

   Add 1 kilogram of diced boneless lamb shoulder to the marinade mixture, ensuring all lamb pieces are thoroughly coated, then cover the bowl and refrigerate for a minimum of 4 hours, or preferably overnight, allowing the flavors to meld.

3. 3

   Preheat your tandoor oven to its highest setting, around 250-300 degrees Celsius (480-570 degrees Fahrenheit), at least 30 minutes before cooking to ensure even heat distribution.

4. 4

   Thread the marinated lamb pieces onto metal skewers, leaving a small space between each piece to ensure even cooking and brushing 2 tablespoons of cooking oil over the prepared lamb skewers to prevent sticking and promote browning.

5. 5

   Carefully place the skewers into the preheated tandoor, ensuring they hang without touching the bottom, and cook for 12-15 minutes, turning occasionally, until the lamb is tender and has slightly charred edges.

6. 6

   Remove the cooked Tandoori Star Anise Lankan Lamb Skewers from the tandoor, let them rest for 5 minutes, and then gently slide the lamb off the skewers before serving.