Kuzu tandır (lamb shoulder roasted for hours until falling-apart tender)

Traditionally roasted for hours in a clay oven dug into the ground, the tandır; the version slow-roasted in a regular oven is just as tender. A festive meat dish of Anatolia.

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Method

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1. Preheat the oven to 160 °C. Pierce the meat in several places with a sharp knife and push garlic into the slits.
2. Mix the oil with the tomato paste, the spices, 2 tsp salt and pepper, and rub it thoroughly over the meat.
3. Spread the onion rings in a roasting dish or Dutch oven, lay the bay leaves and the meat on top, then pour in the water.
4. Cover tightly (with a lid or double foil) and roast for 3.5 hours, until the meat almost falls off the bone on its own.
5. Remove the cover, raise the oven to 220 °C, and roast for 15-20 minutes until the top of the meat browns. ⏱ Timer: 15 min
6. Pull the meat into larger pieces with a fork, drizzle with the pan juices, and serve with pilaf and onion salad.

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Bone-in shoulder stays much juicier than boneless.
• Leftover meat makes a wonderful filling for pide or pita.

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