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Tandoori marinade

Yield: 1 Servings S

Ingredients:

• 2 c Nonfat yogurt
• 1/4 c Fresh lemon juice
• 1 1/2 tb Minced peeled ginger root
• 3 Cloves garlic minced
• 2 Jalapeno or other hot -chilies seeded and minced
• 2 Bay leaves
• 2 ts Paprika
• 1 1/2 ts Ground cumin
• 1 1/2 ts Ground coriander
• 1 ts Turmeric
• 1 ts Salt
• 1/2 ts Freshly ground black pepper
• 1/8 ts Ground cardamom

Instructions:

In India meat that has been marinated in a mixture of yogurt and spices is roasted in a giant urn-shaped clay oven called a tandoor. Use this marinade with poultry lamb or seafood Drain yogurt in a cheesecloth lined colander in the refrig- erator for 2 hours. Reserve the liquid for another use (baking or sauces). Place the drained yogurt in a bowl and stir in the remaining ingredients. Discard bay leaves before cooking. Makes 1 3/4 cups. From an article by Steven Raichlen in The San Mateo Times 5/25/93.

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