A Distinct Marinade

• More than any other factor, the marinade defines lamb tandoori. Typically, whole-milk yogurt, a bit of lemon juice, garam masala, cumin, vegetable oil and chili powder make up the foundation of a lamb tandoori marinade. However, chefs usually add plenty of other of spices and seasonings to the mix, including ginger, garlic, cardamom, peppercorn, paprika, cayenne pepper, mace, nutmeg, salt, coriander, fennel, black pepper or malt vinegar. You can cover and marinate your lamb meat for as little as 10 or 20 minutes, or as long as overnight, depending on your preference.

Heat the Meat

• Historically, lamb tandoori was quickly cooked in the tandoor on skewers. If your kitchen isn't equipped with a clay oven, turn to the grill for the most authentic alternative. Grill your meat on high, turning it once. Depending on the cut and amount of lamb, cooking times typically range from about 6 to 8 minutes. The final product should have a well-browned exterior with a bit of char and a tender, medium-rare interior. Alternatively, you can roast lamb tandoori on a baking tray at about 400 degrees Fahrenheit, or at broiling temperatures for thicker cuts, such as lamb loin.

Suggested Serving Styles

• Lamb tandoori usually takes two forms: chops or kebab-style skewers, which can be eaten right off the skewer or used as filling for a pita-style sandwich. Naan, another tandoor oven staple, serves as a perennial side, as does green or mango chutney, which adds a pleasingly cool edge to the rich lamb. For a similar effect, go with a side of coriander and mint salad, or choose Bombay potatoes for a warmer, more savory meal. Lamb tandoori goes particularly well with fruity, sharp and well-structured red wines featuring plum undertones -- a French cabernet syrah fits the bill nicely.

Tandoori Tips and Tweaks

• For extra-flavorful lamb tandoori, cut a few slashes in your lamb chops or loin before marinating, allowing the meat to really absorb the seasoning. Likewise, toasting whole seeds -- such as cumin, fennel, cardamom or peppercorns -- for your marinade intensifies the flavor. You can also use your lamb tandoori marinade recipe for chicken, salmon or shrimp. If you're light on time, some grocers offer pre-made tandoori paste -- all you need is tandoori paste and yogurt to make a quick lamb tandoori marinade. For a crisper outside, brush the lamb meat with melted butter during its final minutes on the grill.