Here, Steven Raichlen follows the traditional method of tandoori marinating—a wash of lemon juice followed by a long bath in a yogurt-based marinade—using a tender, succulent leg of lamb.

Set aside. Combine the ground lamb, bread crumbs, eggs, cilantro, lemon juice, tandoori spice mix, and salt in a large mixing bowl and mix by hand until thoroughly incorporated. Roll the mixture ...

At her takeout shop in Istanbul, Kantin Dükkan, Semsa Denizsel tops her lahmacun with ground lamb (flavored with sweet sun-dried tomatoes and a little spicy red pepper). Lahmacun are ...

Their signature dishes include the tandoori lamb chop, praised for its succulence and spice infusion, and the Expedition tasting menu exploring some of the best of Indian fare. The restaurant has ...