Tandır Kebabı (Turkish Oven-Roasted Lamb)
Today I'm taking you to Turkey with this Tandır Kebabı, a festive dish that fills your home with aroma. Imagine a leg of lamb marinated in yogurt and spices, slow-roasted until meltingly tender. This traditional cooking method, originally done in a clay oven (tandır), gives it an incredibly soft texture. The roasted tomatoes and green peppers add sweetness and freshness. It's the dish for special occasions, weddings and religious feasts, but nothing stops you from preparing it for a dinner with friends. You'll see, every bite is a journey to the heart of Anatolia.
Ingredients
- boneless leg of lamb1.5 kg
- plain yogurt200 ml
- onion2 large
- garlic6 cloves
- olive oil3 tbsp
- smoked paprika2 tsp
- ground cumin1 tsp
- black pepper1/2 tsp
- saltto taste
- tomatoes3
- sweet green peppers3
- butter2 tbsp
Instructions
- 1
Mix yogurt, olive oil, paprika, cumin, pepper, salt, crushed garlic and grated onion. Brush the lamb with this marinade and let it rest for 4 hours in the refrigerator.
- 2
Preheat oven to 160°C. In a large ovenproof pot, sear the lamb on all sides in a drizzle of olive oil.
- 3
Add tomatoes cut into quarters and whole green peppers around the meat. Cover tightly (with a lid or aluminum foil).
- 4
Roast for 2.5 to 3 hours, until the meat falls apart easily with a fork. Baste occasionally with the cooking juices.
- 5
Let rest 10 minutes out of the oven. Serve the lamb pulled apart or in thick slices, drizzled with the cooking juices reduced with butter. Accompany with pilaf rice or lavash bread.
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