Tandoori Lamb Tacos
A fusion of Indian and Mexican flavors, where tender lamb is marinated in a rich and aromatic tandoori spice blend and served in a crispy taco shell.
Ingredients
- ●1 pound lamb shoulderboneless, cut into small pieces
- ●1/2 cup yogurtplain, unflavored
- ●2 tablespoons tandoori spice blendavailable at most Indian grocery stores
- ●1 teaspoon curry powdermild, adjust to taste
- ●1/2 teaspoon nutmegfreshly grated
- ●1/2 teaspoon cuminground
- ●1/2 teaspoon corianderground
- ●1/4 teaspoon cayenne pepperoptional, adjust to taste
- ●1 teaspoon saltflaky, sea salt
- ●1/2 teaspoon black pepperfreshly ground
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
In a large bowl, whisk together the yogurt, tandoori spice blend, curry powder, nutmeg, cumin, coriander, cayenne pepper (if using), salt, and black pepper.
- 3
Add the lamb to the marinade and mix until the meat is well coated.
- 4
Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
- 5
Remove the lamb from the refrigerator and let it sit at room temperature for 30 minutes.
- 6
Heat a large oven-safe skillet over medium-high heat. Add a tablespoon of oil and swirl it around.
- 7
Remove the lamb from the marinade, letting any excess liquid drip off.
- 8
Sear the lamb in the skillet for 2-3 minutes per side, or until it is browned and caramelized.
- 9
Transfer the skillet to the preheated oven and roast the lamb for 15-20 minutes, or until it is cooked through and reaches an internal temperature of 145°F (63°C).
- 10
While the lamb is cooking, warm the taco shells according to the package instructions.
- 11
Once the lamb is cooked, remove it from the skillet and let it rest for 5 minutes.
- 12
Slice the lamb into thin strips and serve it in the warmed taco shells, garnished with cilantro and lime wedges, if desired.