Kuzu Tandir

About this Recipe

This recipe comes from Tamara at Foodieverse who expresses a love for Kuzu Tandir. This is a slowly cooked lamb dish traditionally made in a Tandir (tandoor) oven, but this can also be made in the oven or on a stove. Its so tender that it falls off the bone and melts in your mouth. It is best served with Turkish Pilaf.

Servings

Prep Time

15 mins

Cook Time:

2 hrs, 40 min

Method:

Tandir (Tandoor)

Good For:

Lunch/Dinner

Diffculity

2-5

Calories:

248

Best For:

Lamb Lovers

Inroduction

Kuzu Tandir – Turkish slow-cooked lamb

By: Terry Randolph

The historical development of Turkish cuisine is directly related to the vast geography and the ingredients that these lands offered. This enabled the people to form a rich and varied food culture, and because animal husbandry was their mainstay it became an important food item. The cuisine that developed was significantly influenced by the ingredients and cooking methods used by the Seljuks. Cooking pot – The Entwife’s Garden.

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Ingredients

1/4 cup olive oil
2 tsp lemon juice (fresh)
1/2 tsp black pepper
1/2 tsp salt
3 sprigs fresh thyme (or 1 tsp dried)
2 bay leaves
4 garlic cloves, peeled
1/4 cup water
1 kg lamp shank (or leg of lamb)

Prepration

Marinade
Mix olive oil, lemon juice, black pepper, salt and thyme.
Pour over lamb and rub all over.
Heat pot and sear lamb, 1 minute on each side until slightly brown.
Add bay leaves, garlic cloves and water. Stir to combine.
Cover and cook on low heat for 3 hours.
Remove meat from pot into bowl and pull meat apart with tongs or two forks.

Enjoy warm with pilaf!

Note: The photos presented donot depict the receipe.

The rich culinary heritage of Turkey

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NUTRITION

Food provides the energy and nutrients you need to be healthy. Nutrients include proteins, carbohydrates, fats, vitamins and minerals, among others. The percentages place here are only a guide.