VillaGok tandoor oven - Lamb

Our second dish in the tandoor was pieces of lamb meat marinated like the chicken thighs.

The skewered lamb.

The skewers resting after 10 minutes in the tandoor. They were basted with ghee before being put back for another 5 minutes. The ghee proved to be a small problem because it dripped down into the charcoals and gave som flare-ups, which charred the lowest pieces of meat.

 

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