Tandoori Beef or Lamb
4

Serves 6

Simple and delicious, tandoori is a good introduction to Indian cuisine. Its bright red color suggests a slightly spicy flavor. We use paprika to create the traditional color and combine with ginger, coriander, cumin, cayenne, cinnamon and turmeric to bring out the full flavor of beef or lamb. A less-visible ingredient in this lively dish is yogurt, which acts as the tenderizing agent.

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    Ingredients: 
    • 1 cup yogurt
    • 2 tablespoons canola oil
    • 1 tablespoon finely chopped garlic
    • 2 teaspoons finely chopped ginger
    • 1 teaspoon ground coriander
    • 1 teaspoon ground cumin
    • 1/2 teaspoon cayenne pepper
    • 1/4 teaspoon ground cinnamon
    • 1 teaspoon ground turmeric
    • 2 teaspoons paprika
    • 1/2 teaspoon salt
    • 2 pounds boneless beef steak (such as sirloin) or boneless lamb
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    Method: 

    Put yogurt, oil, garlic, ginger, coriander, cumin, cayenne, cinnamon, turmeric, paprika and salt into a large bowl and whisk together to combine. Add beef or lamb, toss to coat, cover and refrigerate for 2 to 4 hours. (Do not leave in marinade longer than 4 hours as the acidity in the yogurt will over-tenderize the meat.) Preheat grill. Remove meat and discard marinade. Grill beef or lamb, turning once, until desired doneness. Transfer to plates and serve.

    Nutritional Info: 
    Per Serving:220 calories (80 from fat), 9g total fat, 3g saturated fat, 60mg cholesterol, 170mg sodium, 2g carbohydrate (0g dietary fiber, 1g sugar), 31g protein
    Special Diets: 

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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