Lamb tandir is a Middle Eastern dish that involves slow-cooking lamb in a clay oven called a tandir. The meat is marinated in a blend of spices and yogurt, which tenderizes it and infuses it with flavor. The result is the succulent and flavorful lamb that falls off the bone.
- 2 lbs of lamb shoulder or leg, bone-in
- 1 cup of plain yoghurt
- 2 tablespoons of tomato paste
- 2 tablespoons of paprika
- 2 teaspoons of cumin
- 1 teaspoon of coriander
- 1 teaspoon of cinnamon
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 2 cloves of garlic, minced
- 1 onion, thinly sliced
- 1/4 cup of olive oil
- 1 cup of bulgur
- 2 cups of water
- Salt and pepper to taste
- 1/2 cup of unsalted butter, softened
- 1 tablespoon of chili flakes
- In a large bowl, mix together the yoghurt, tomato paste, paprika, cumin, coriander, cinnamon, salt, pepper, garlic, and onion. Add the lamb to the bowl, making sure it is coated evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results.
- Preheat your oven to 325°F. Remove the lamb from the marinade and place it in a large Dutch oven or roasting pan. Drizzle with olive oil and cover tightly with a lid or foil. Bake for 3 to 4 hours, or until the lamb is tender and falls off the bone.
- In a medium saucepan, bring 2 cups of water to a boil. Add the bulgur and a pinch of salt, reduce the heat to low, and cover the pan. Cook for 15 to 20 minutes, or until the bulgur is tender and the water is absorbed.
- In a small bowl, mix together the softened butter and chili flakes until well combined.
- To serve, spoon the bulgur onto a large platter. Place the lamb on top of the bulgur and drizzle with the chili butter. Serve with a dollop of yoghurt on the side.
- Use a meat thermometer to ensure your lamb is cooked to perfection. It should reach an internal temperature of 145°F.
- Don’t skip the marinating step! It’s essential for tenderizing the lamb and infusing it with flavor.