Tandoori Lamb Steaks


4 American Lamb sirloin steaks
3/4 cup plain yogurt
1/2 cup cilantro
1 small red onion, quartered
3 tablespoons curry powder
Salt and pepper, to taste


In a food processor, puree yogurt, cilantro, onion and curry powder. Liberally season lamb steaks with salt and pepper; place in a resealable gallon-sized plastic bag. Pour marinade over lamb; seal bag. Refrigerate for 2 hours or overnight.

Wipe away excess marinade. Grill lamb over glowing coals (or a hot gas grill), or sear in an oiled grill pan over high heat until charred on both sides and pink in the middle, 8 to 10 minutes total.

Serve with chutney and basmati rice.

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PREP TIME: 10 Minutes

COOK TIME: 10 Minutes