Festive Kuzu Tandır with Sweet Spices and Root Vegetables
Let yourself be transported by this Kuzu Tandır, a festive Turkish dish that combines tender lamb, root vegetables and a blend of sweet spices evoking the flavors of the great markets of Istanbul. The slow oven cooking allows the meat to absorb the aromas of cinnamon, cumin and paprika, while the vegetables soften in a creamy sauce. It is a celebratory dish, often prepared for special occasions, bringing family and friends together around a generous table. You'll see, each bite is a journey to the heart of Anatolia, a warm and comforting experience you'll find hard to forget.
Ingredients
- boneless leg of lamb1.5 kg
- onions3 medium
- garlic6 cloves
- carrots4
- potatoes4
- turnips2
- fresh tomatoes3
- tomato paste2 tablespoons
- olive oil4 tablespoons
- ground cumin1 teaspoon
- ground cinnamon1/2 teaspoon
- sweet paprika1 teaspoon
- black pepper1/2 teaspoon
- turmeric1/2 teaspoon
- hot water750 ml
- saltto taste
Instructions
- 1
Preheat the oven to 160°C (320°F). In a large ovenproof casserole, heat the olive oil over medium heat. Add the sliced onions and crushed garlic, and sauté until translucent.
- 2
Add the leg of lamb cut into large pieces and brown on all sides. Sprinkle with cumin, cinnamon, paprika, turmeric, pepper and salt. Mix well to coat the meat.
- 3
Stir in the tomato paste and peeled, chopped tomatoes. Stir and then pour in the hot water. Cover and bake for 1.5 hours.
- 4
Add the carrots, turnips and potatoes cut into large chunks. Stir gently, cover again and continue cooking for 1 to 1.5 hours until the meat is tender and the vegetables are soft.
- 5
Adjust seasoning. Serve hot, sprinkled with fresh parsley if desired, with pilaf rice or Turkish flatbread.
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