Recipe: Tandoori Seasoning for Lamb Ribs (food processor)

TANDOORI SEASONING FOR LAMB RIBS

4 cloves garlic, coarsely chopped
1 (2-inch) piece fresh ginger, peeled and coarsely chopped
2 teaspoons coarse salt
2 teaspoons dry mustard
1 teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground mace or nutmeg
1/2 teaspoon ground cardamom
1/2 teaspoon ground turmeric
1/4 to 1 teaspoon ground cayenne
1/4 cup vegetable oil
1/4 cup fresh lemon juice
1/2 teaspoon red food coloring, optional*
2 cups whole-milk yogurt

In a food processor, combine garlic, ginger, salt, mustard, black pepper, cumin, coriander, mace, cardamom, turmeric and cayenne, and finely chop. With the motor running, add oil in a thin stream, then process until a coarse paste forms. With the motor running, add the lemon juice and food coloring, if using. Stop the motor and add the yogurt. Run the processor in short bursts just to mix; do not overprocess or the marinade may separate.

Use this seasoning to marinate lamb ribs in the refrigerator for 12 to 24 hours, turning them 2 or 3 times, before grilling.

*Indian tandoori comes tinted an electric orange color, the result of adding food coloring to the marinade. I've made this optional, but to be authentic you'd add it.

Makes enough marinade to season 4 to 5 pounds of lamb ribs, about 4 servings
Source: Raichlen on Ribs, Ribs, Outrageous Ribs by Steven Raichlen