Week 5 of our Indian II cooking class was all about tandoor.  We made:

• Tandoori lamb chops
• Murgh Mali Tandoor
• Meethi Paratha
• Masala Kulcha

Taking this class has me once again measuring up the backyard trying to figure out where I can fit in a tandoor oven!

In Pictures:

Tandoori Lamb Chops

A rack of lamb is Frenched and cut into individual chops.

A spicy, yoghurt-based tandoori marinade is used to coat the chops.

The lamb chops were then grilled.

Murgh Mali Tandoor

Chicken thighs are coated in ginger and garlic paste prior to adding a cheddar cream spice marinade.

An iron rod heats the inside of  the skewered chicken when it is cooking in the tandoor.

Paratha and Kulcha

The doughs are mixed and rested prior to forming.

The fenugreek paratha is covered with ghee and folded into rosettes before rolling out.

The kulchas are filled with a cheese and onion mixture.

Bread cooking in the tandoor.

Finished Dishes:

Tandoor lamb chops and unbelievably juicy murgh mali.

Fenugreek paratha and cheese stuffed kulcha.

Keywords:  Sean Mendonca, George Brown College, Indian II, HOSF 9428, HOSF9428