There is only one way to find out!

Somehow I doubt that it will come out utterly inedible if you were to use lamb instead of chicken.

If you are feeling adventurous and want to try something, you could adapt this tandoori chicken recipe to use lamb chops instead.  I did this yesterday and it is by far the best tandoori chicken recipe I have come across.

https://curry-recipes.co.uk/curry/index.php?topic=4182.0

PS I just had two more drumsticks for breakfast (cold)...guess what I will be having for lunch!

Basically, I put the chicken into a pot, covered it with water (plus a couple of extra inches) and then added equal amounts of salt, turmeric and chilli.

Since I made 15 drumsticks, I added 1 tablespoon of each of the salt, turmeric and chilli.  This seemed to work well enough and is how I would do it again.

Quote from: Razor on January 14, 2010, 02:34 PM
The weird thing is, if you check the label on the back of the bottle, it will say "for external use only"

When I got home, I noticed that the 250 ml bottle I had bought said the same thing, bit I though 'what the heck?' and went ahead and used it.
The Indian supermarket where I bought mine also had 'virgin mustard oil' but since it was double the price, I opted for the cheaper option.  I may try the virgin version next time, as I used 200ml of the 250ml in the first batch (since I made 4 times the quantity).

Quote from: jimmy2x on January 14, 2010, 10:31 AM
what the heck is black salt, never heard of it?

Here in Las Vegas Ihttp://www.SonaSpicesUSA.com was able to get black salt at the local Indian supermarket.

It's actually pinkish in colour.  The brand I bought was SONA (SONA Spices U.S.A. Inc.)
Their website is http://www.SonaSpicesUSA.com (though this probably isn't very helpful) and it's actually labelled "black salt powder" and came in a 7 oz bag.

Quote from: joshallen2k on January 14, 2010, 03:02 AM
pforkes - that does look very good! Can you compare it to any of the tandoori recipes off this site?

This is better than any chicken tandoori I have had before.

I don't recall having made chicken tandoori using any recipes on this board.

Give this one a try.  I was impressed and I'll be making this again, soon.  Specifically, this was VERY moist and VERY flavourful.

Damn!  This WAS good.

I'm not a big chicken tandoori fan (it's normally too dry for my liking) but this was moist and boy, the only way I can describe how it smells is F***ING AMAZING!

I cooked 8 of the 16 chicken thighs and although I wasn't that hungry this evening, I have already eaten 5 of them, and I know that later this evening I will finish off the remaining 3.

The meat itself was both moist and flavourful.  This is a definite improvement of any previous tandoori chicken I have cooked.

The blanching with turmeric in the water adds a yellow tinge to the chicken (which looks good).  Maybe it is also partially cooking it and I am guessing the chili will give it a slight kick.

I should be able to tell you in a few hours when I cook it and try it.

How I do it might sound weird, but it works.

First, cut the skin from around the thin end of the thigh.
Pull it back as far as I can (by hand).  Then I use a pair of wide pliers, grip the loose skin and pull it off - usually in one piece and in one go.