Tandir Kebab (Slow Cooked Lamb)
Tandir Kebab (Slow Cooked Lamb) is a mouthwatering dish that combines tender lamb marinated in aromatic spices and yogurt, then slow-cooked to perfection. The result is melt-in-your-mouth meat infused with rich flavors that evoke nostalgia and warmth. Perfect for family gatherings or cozy dinners, this recipe promises an unforgettable experience with every bite. Serve it alongside rice or warm pita for a complete meal that will impress your guests and leave them craving more.
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: Serves approximately 6 people 1x
- Category: Main
- Method: Slow Cooking
- Cuisine: Middle Eastern
Ingredients
Scale
- 3 lbs lamb shoulder (bone-in)
- 1 cup plain yogurt
- 6 cloves fresh garlic (crushed)
- 2 medium onions (thinly sliced)
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp paprika
- 1 tsp salt
- Juice of 1 lemon
Instructions
- Marinate the lamb: In a bowl, mix yogurt, crushed garlic, lemon juice, cumin, coriander, paprika, and salt. Coat the lamb shoulder generously. Cover and refrigerate for at least four hours or overnight.
- Prepare your cooking vessel: Preheat oven to 325°F (160°C). Layer sliced onions in a roasting pan or Dutch oven as a base.
- Place lamb on onions: Remove marinated lamb from the fridge and place it on the onion layer, pouring any leftover marinade over the top.
- Cover and cook slowly: Cover tightly with foil or a lid and bake for about three hours until tender.
- Broil for extra flavor: Remove foil during the last 15 minutes to broil for a caramelized crust.
- Serve with style: Transfer kebab to a platter with rice or pita bread, drizzling pan juices over it.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg