🍖 Kuzu tandır (slow-roasted lamb)
Kuzu tandır is lamb roasted for hours, traditionally in a tandır pit oven, until it is so tender it can be pulled apart with a fork. It is cooked simply with onion, garlic, tomato and peppers, so the flavour of the meat stays central. It is usually served on rice pilaf with raw onion and fresh peppers.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 1.5 kg lamb shoulder on the bone
- 2 onions, quartered
- 6 garlic cloves
- 3 tomatoes, halved
- 3 green peppers
- 1 tsp salt, ½ tsp black pepper, 1 tsp dried thyme
- 200 ml water
Method
- Rub the lamb with salt, pepper and thyme.
- Lay the onions, garlic, tomatoes and peppers in a deep roasting dish and set the lamb on top.
- Add the water, cover tightly with foil and roast at 150 °C for 3½–4 hours.
- Uncover, raise the heat to 220 °C and roast for 15 minutes to brown.
- Pull the meat into pieces and serve with the roasted vegetables and juices.
How to make it lighter
- Choose leg instead of shoulder for a leaner roast.
- Pour off the fat from the roasting juices before spooning them over the meat.
- Serve with a large salad and a small portion of rice.
History
Tandır cooking — slow-roasting meat in a clay pit oven heated by embers — has long been practised in Anatolia and Central Asia. Kuzu tandır is a celebrated dish in Turkish restaurants today, many of which still use a pit or a closed slow oven.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →