"Chili represents your three stages of matter: solid, liquid, and eventually gas."--John Goodman as Dan Conner

Marinated Lamb Hoagies Recipe

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This recipe for Marinated Lamb Hoagies, by , is from The Taste of Inacom, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lacy Klein
Added: Wednesday, July 23, 2008


2 cups plain yogurt, drained
1/4 cup lemon juice
1 1/2 tablespoon minced ginger
6 cloves garlic, minced
4 jalapeno peppers, chopped
4 bay leaves
1 1/2 tablespoons paprika
1 1/2 tablespoons ground cumin
1 1/2 tablespoons ground coriander
1 1/2 tablespoons turmeric
2 tablespoons salt
2 tablespoons black pepper
1 1/2 tablespoons ground cardamom seeds
1 tablespoon chili powder
2 pounds boneless leg of lamb, cut into 1-inch cubes
French baguette
1 cucumber, peeled, seeded and shredded
1 onion, finely diced
1 to 2 cloves garlic, crushed
1 tomato, diced
2 cups yogurt
1 teaspoon salt
2 teaspoons roasted cumin seeds

Mix all ingredients together, except lamb and baguette. Place lamb cubes in the yogurt marinade and marinate overnight in refrigerator. To make the raita, mix all ingredients together and let sit in refrigerator for a couple of hours so flavors can develop. Once lamb has marinated, skewer the lamb pieces and grill over coals and soaked oak or hickory wood chips, making sure to cook them slowly to get to an internal temperature of 145 degrees F. Slice open a baguette, slather it with raita, and stuff with grilled lamb.




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