Tikka MarinadeHere's another marinade for Tikka or Tandoor style lamb.
(Enough for 3 lbs)
1 pint, plain whole-milk yogurt
2 serrano or jalapeno chilies -- seeded, deveined and rough chopped. Or, better, use 2 canned chipotle chilies, plus 2 tsp of the adobo from the can.
2 tsp fresh ginger, crushed and chopped
2 garlic cloves, crushed
2 tsp distilled or cider vinegar
Juice of half a lemon
2 tsp corn or other mild cooking oil
1 tsp table salt
1 tsp cayenne pepper or 2 tsp chile de arbol.
1 tsp cumin powder
1-1/2 tsp garam masala (or curry powder)
1 tbs mild paprika -- for color
1/2 tsp turmeric
Place the yogurt, chilies, ginger, garlic, vinegar, lemon juice and oil in a blender. Puree until smooth. Empty into a bowl, add the remaining spices and blend with a fork.
Marinate the lamb for anywhere between 6 and 30 hours, depending on the size of the pieces. Generally, the longer the better.