Tandir Kabob (fragrant Herb-stuffed Lamb)
Tandir Kabob is a traditional Uzbek dish featuring fragrant herb-stuffed lamb that is slow-cooked to perfection. This dish is bursting with flavors and aromas that will transport you to the heart of Central Asia.
Ingredients
- 2 lbs boneless lamb, cut into chunks
- 1 cup plain yogurt
- 1 onion, grated
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- Salt and pepper to taste
Instructions
- In a bowl, mix together the yogurt, grated onion, minced garlic, ground cumin, paprika, ground coriander, ground turmeric, chopped cilantro, and chopped mint.
- Add the lamb chunks to the marinade and coat them evenly. Cover and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the tandir (clay oven) to medium heat.
- Thread the marinated lamb chunks onto skewers and place them in the tandir. Cook for 4 hours, turning occasionally, until the lamb is tender and cooked through.
- Remove the lamb from the skewers and serve hot with rice or flatbread.
Cooking & Preparation
- Preparation time:
- 30 minutes
- Cooking time:
- 4 hours
- Total time:
- 4 hours
- Cooking method
- Tandir (Clay Oven)
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 5g
- Fat
- 20g
Supplies
Skewers Tandir (Clay Oven)
Tools
Grater Knife Bowl
Serving suggestions
Serving Suggestions: Serve the Tandir Kabob with a side of pilaf and a fresh salad.
Tips & tricks
Tips: For a smoky flavor, you can also cook the Tandir Kabob on a charcoal grill.
Cost
$20