Smoked Tandoori Lamb

Name: Lamm Tandoori geräuchert
Total time: 6 h
Ingredients: 150 g Naturjoghurt (10% Fett); 20 g Tandoori Masala; 5 g Gemahlener Kreuzkümmel; 5 g Gemahlener Koriander; 5 g Paprikapulver, scharf; 4 g Knoblauchpulver; 18 g Salz; 15 ml Zitronensaft

MarinadeLambHot SmokingMedium6-8 hrs72-74 °C120-140 °CApple + Cherry

An Indian-inspired smoke preparation where lamb is marinated in an aromatic tandoori spice blend with yogurt. Hot smoking imparts a deep smoky note that harmonizes perfectly with the warm spices. The result is tender, juicy meat with a slightly crispy exterior.

Ingredients(for 1 kg)

Natural yogurt (10% fat)150 g

Tandoori Masala spice blend20 g

Ground cumin5 g

Ground coriander5 g

Hot paprika powder5 g

Garlic powder4 g

Salt18 g

Lemon juice15 ml

Instructions

Preparation

30 minutes + 12-24 hours marinating

Mix all spices with yogurt, salt, and lemon juice into a smooth marinade. Score the lamb, rub evenly with the marinade, and vacuum seal or cover and refrigerate to marinate.

Pre-smoke setup

45 minutes

Remove meat from the refrigerator 45 minutes before smoking. Preheat smoker to 120-140 °C. Soak apple and cherry wood chips for 30 minutes.

Smoking

6-8 hours

Place the meat on the grate and smoke at 120-140 °C. Add fresh wood chips every 90 minutes. Regularly monitor internal temperature, aiming for 72-74 °C.

Resting

15-20 minutes

Wrap the finished smoked meat in aluminum foil and let it rest for 15-20 minutes to allow the juices to redistribute evenly. Then slice and serve.

Pro Tip

Use full-fat natural yogurt (at least 10% fat) so the marinade adheres well to the meat and forms a nice crust during smoking.

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