Lamp İn Tandori Recipe (Kuzu Tandır)
Traditional lamp recipe
Equipment
- Knife
- Big bowl
- tray
- Oven
Ingredients
- 1 bone in lamp 2 kilogram
- 2 cloves garlic
- 1/2 teaglass olive oil
- 3 teaspoon salt
- 2 teaspoon black pepper
- 1 teaspoon thyme
Instructions
- First, burn any hairs on the ends of the meat.
- Make shallow scratches on the fat upper part of the lamb arm with a knife.
- Mix olive oil, crushed garlic and spices in a small bowl.
- Pour this mixture on the lamb arm and mix it with your hands.
- To wrap the lamb arm, first wet the greaseproof paper under water and squeeze it in 3 layers long pieces.
- Spread the papers on the counter to form a large area on top of each other and put the lamb arm in the middle and wrap it tightly.
- Lay aluminum foils of the same width on the counter and cover the lamb arm you just wrapped with foil. Place the foil with the joint point facing up and lay another layer of foil on the joint point.
- After the lamb sleeve is tightly wrapped.
- Put a small bowl on the bottom of the preheated 220 degree oven and fill it with hot water. If the water runs out while cooking, add it again.
- Place the lamb arm in the oven. Bake in a 220 degree oven for 2.5 hours and then lower it to 120 degrees. Bake for 1 more hour at 120 degrees.
- Take the cooked lamb arm from the oven and open it from the top and separate it from the bones.
- If you want to eat the lamb more fried, place the pieces of meat in the oven dish, pour the remaining juice on it and fry for another 5 minutes in a high temperature oven.
- Serve the cooked tandoori with rice, puree or pita. Bon Appetit.