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BBQ Curry Paste Recipe for Lamb

This particular curry paste recipe, in which Thyme and Rosemary are combined with Cardamom, Cloves and Allspice is especially suitable to flavour barbecue lamb.

This fresh curry works like a "wet rub", a mix of fresh herbs and spices ground to a paste in a mortar or blender. This fragrant "herbs paste" is rubbed deep into the barbecue meat before grilling.

Here's a leg of lamb after a gentle massage with this fresh green curry paste:

Photo of fresh green curry paste on bbq lamb by Hot Smoke BBQ.


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Ingredients


This barbeque curry paste recipe consists of the following ingredients.


Fresh Herbs, Salt and Oil


Photo of fresh Thyme by Hot Smoke BBQ.


1 Tablespoon
1 Tablespoon
3 Cloves
1 Teaspoon
few drops
Rosemary, finely chopped
Thyme, finely chopped
Garlic, chopped
Sea Salt (no iodine)
Yellow Olive Oil, or other cooking oil


Juancho's BBQ Tip

While for salads we prefer to use extra virgine olive oil for its superb taste and multi unsaturated fats, for this this barbeque curry recipe we prefer to use the "ordinary" yellow olive oil.

This is because yellow olive oil is more suited for the high temperatures of grilling.


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Spices

The mix of fresh herbs listed above is reinforced by some spices which combine very well with lamb.


Photo of Cardamom, AllSpice, Cloves and Dry Red Chile by Hot Smoke BBQ.


1/2 Teaspoon
1/2 Teaspoon
1/2 Teaspoon
1
AllSpice (Pimento)
Cloves
Cardamom
Dry Red Chile Pepper, chopped

Please note that instead of the dry red chile pepper I could also have used a fresh red chile for this curry paste.



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Preparation

Chopping, Mixing and Grinding


Photo of finely chopped Rosemary and Thyme with a teaspoon of Sea Salt by Hot Smoke BBQ.


-

Finely Chop Thyme and Rosemary;

-

Chop Garlic;

-

If Sea Salt is very coarse, grind to medium coarse;

-

To boost the flavours of the spices, roast Cardamom, AllSpice, Cloves and Dry Chile in skillet on high heat until fragrant;


Photo of roasting of Cardamom, AllSpice, Cloves and Dry Red Chile in skillet by Hot Smoke BBQ.


-

Discard hard peels of the Cardamom, and grind Cardamom, AllSpice, Cloves and Dry Red Chile with mortar and pestle;

-

Add Sea Salt and finely chopped Rosemary and Thyme, mix and grind;

-

Add chopped Garlic, mix and grind until you have a smooth paste;

-

If necessary, don't hesitate to add a few drops of yellow Olive Oil until your green curry paste has the right consistency for rubbing it on the meat;


After mixing and grinding, this barbecue wet rub for lamb will look like this:

Photo of wet rub paste for barbeque lamb by Hot Smoke BBQ.




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The PitBoss Suggests:


Grilling a Butterflied Leg of Lamb

Photo of Grilled Butterflied Leg of Lamb by Blue Smoke BBQ. Hot smoking lamb meat is easier than you thought. This easy lamb barbecue does not take too long, and the result is a beautiful piece of really spicy and juicy smoked lamb.








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At Hot Smoke BBQ we love Chile Peppers!




Keep Smokin' !