Lamb Tandoori with Pureed Cauliflower

Time

Prep 60 min · 60 min total

Difficulty

medium

1. 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. Allow to cool and then grind them in a coffee grinder that you have dedicated for grinding spices only.

   2 min
2. 2

   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.

3. 3

   Pierce lamb steaks several times with a fork and then place in marinade, along with the onion slices and lime halves.

4. 4

   Marinate at room temp for 4 hours, or refrigerate if marinating for a longer period of time.

   240 min
5. 5

   While lamb is marinating, prepare the pureed cauliflower. In a large covered saucepan, Steam a whole head of cauliflower in 1 inch of boiling water until crisp tender.

6. 6

   Drain to remove as much moisture as possible. While still hot from steaming, puree in food processor, adding cream, and salt and pepper to taste and a few grates of whole nutmeg. Add in 1/4 cup of cilantro leaves and pulse until cilantro is just distributed throughout the cauliflower. Keep warm.

7. 7

   Remove the lamb, onions, and lime halves from the bag and discard the marinade. Grill lamb over high heat until medium rare. Remove to a platter and tent with foil.

8. 8

   Reduce heat to medium, then grill onion slices and lime halves until onions are tender and have caramelized.

9. 9

   Plate the lamb steaks with onion slices, and sprinkle with remaining cilantro and juice from the charred limes. Serve pureed cauliflower on the side.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.