Tamarind Chutney for Chaat

Tamarind - 1/2 cup, seedless

Dates / Raisins - 1/2 cup

Jaggery - 1/2 cup

Chilli Powder - 1/2 tsp

Coriander Powder - 1/2 tsp

Ginger Powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Fennel powder - 1/2 tsp

Black Salt

In a saucepan take Tamarind along with Dates and 2 cup Water. Cook on low flame for 10 mins till they soften.

Now add Jaggery and continue cooking until the Jaggery is dissolved and the mixture begins to thicken.

Add Chilli, Coriander, Ginger, Cumin and Fennel Powder. Cook closed for 2 min. Season with Black Salt. Remove from heat and allow the mixture to cool down.

Transfer the mixture to a blender and grind to a paste.

Can be stored in refrigerator for upto 1 month.

Ginger Garlic Paste

Ginger - 1 cup, skin peeled off and diced to small cubes

Garlic - 1 cup, skin removed

Green Chilli - 1/4 cup, (optional)

Oil - 2 tbsp., (optional)

In a blender add the Ginger and Garlic along with Green Chilli and Oil if using them. Blend this mixture with very little Water until ground to a coarse paste.

Transfer this mixture to an airtight container.

Keep refrigerated until ready to use in your curry preparations.

Gyros

Olive Oil - 1/4 cup

Lemon Juice - 1/4 cup

Garlic - 3 cloves, minced

Oregano - 1 tbsp.

Salt & Pepper

Lamb - 3 lb., boneless

Pita - 6, warmed

Tzatziki Sauce

Red onion - thinly sliced

Cucumber - thinly sliced

Tomato - chopped

Preheat oven to 425°F. Place a roasting rack in a medium-size roasting pan; set aside.

Stir together Oil, Lemon juice, Garlic, Oregano, Salt, and Pepper in a small bowl until combined.

Rub Oil mixture evenly over Lamb. Place Lamb on rack in prepared pan.

Pour tap water into bottom of pan until bottom is just covered (about 2 cups). Cover tightly with aluminum foil. Bake in preheated oven for 45 minutes.

Remove foil, and reduce oven temperature to 375°F. Bake until a thermometer inserted in thickest portion of Lamb registers at least 145°F, 45 to 55 minutes. Remove from oven; cover loosely with foil, and let rest 30 minutes.

Remove Lamb from rack, and place on a cutting board, reserving juices in roasting pan. Slice Lamb into thin slices.

Divide Lamb slices evenly among Pita; top each evenly with Tzatziki Sauce, red Onion, Cucumber, and Tomato.