Steven Raichlen PBS Project Smoke ~ Tandor Lamb

[Music] like so many Indian recipes this one starts with a marinade most of the ingredients you'll be familiar with like jalapeno chili chopped fresh ginger and some ingredients may be a little more esoteric this is fresh turmeric a root in the ginger family with this bright orange color and a wonderful aromatic flavor next finely chopped garlic and ground cardamom a sweet aromatic spice cumin coriander mustard powder and mace which is the fragrant skin of the Nutmeg now grind the ingredients to a coarse paste and a food processor add your liquid ingredients vegetable oil freshly squeezed lemon juice Greek style yogurt last of all of course sea salt and freshly ground black pepper once again puree these ingredients to a fragrant aromatic paste when you order tandoori and an Indian restaurant chances are it comes an electric orange color and that is achieved with food coloring and there's our tandoori marinade explosively flavorful okay now the lamb so this is a five pound leg of lamb partially bone and tied into a compact cylinder and what you want to do is with the point of a paring knife make a series of holes about one inch apart to help foster the absorption of the marinade to marinate the lamb I'm using a resealable plastic bag [Applause] take the tundra marinade and pour it over the lamb for a little from that side and then we'll tilt it this way and pour the rest on this side now seal the plastic bag and then you want to massage the lamb so the marinade coats it on all sides and marinate it in the refrigerator for 24 hours to roast the lamb I'm using a Komodo comodo cooker from Indonesia it has a vent at the top and two vents at the bottom to control the air flow and thus the heat when you open it a seal and a sturdy latch and to fuel the cooker I'm using this extruded coconut shell charcoal well fast-forward 24 hours and here's the leg of lamb take it over to the cooker and place it on the grill grate you want to close the lid seal it well then adjust the vents the top vent you want to back it off about a quarter of a turn from fully closed and open the bottom vent about half an inch you're looking for a temperature of about 400 degrees cooking time one and a half hours meanwhile let me show you the hell's fury hot sauce so here's the project smoked version of the sweet mango chutney that accompanies a lot of Indian food it starts with fresh mango red bell pepper diced poblano chili diced sweet onion chopped fresh cilantro brown sugar for a touch of sweetness and here comes the firepower these are mints of an arrow out with chilies a little bit I like it hot a little bit more next freshly squeezed lime juice freshly squeezed orange juice sea salt and freshly ground black pepper last of all a generous splash of extra-virgin olive oil place the lid on the processor and coarsely puree the ingredients take a little taste hmm nice root and definite heat okay let's take a look at the land spend an hour and a half Wow that looks amazing and for the temperature use an instant-read meat thermometer we're looking for a hundred and sixty-five degrees nailed it finally brush the lamb with melted butter which just gives it an extra layer of flavor and richness while the lamb is resting don't forget to cut off the string and let's see how we did so the knife glides through the lamb as though through butter and look at this we even got a smoke ring of lamb and this is non Indian flat bread which we warmed on the tongue door then a spoonful of Hellfire hot sauce a spoonful of raita a cooling yogurt dip the recipes on our website take a bite mmm first thing that strikes me is how incredibly tender the lamb is juicy wonderful fragrance of cumin yogurt the spices so now I'll take a bite with the Hellfire hot sauce and the raita this flavor cacophony is like a street scene in India [Music] you

Channel: KomodoKamadoGrills

Views: 73,893

Rating: 4.828794 out of 5

Keywords: kamodokamado, kamodo, kamado.grill, refractory, oven, Steven Raichlen, Project Smoke 3

Id: eXro5Msg_VI

Length: 7min 23sec (443 seconds)

Published: Thu Jun 15 2017