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Turkmen Tandir Gosh
Tandir Gosh, meaning 'oven meat,' is a traditional Turkmen dish featuring tender, slow-cooked meat, often lamb or beef, seasoned with aromatic spices and cooked to perfection.
🧂 Ingredienser
- 2-3 kg Whole lamb leg or large beef roast (e.g., sirloin or brisket)
- 4 large Onions(quartered)
- 1 head Garlic(cut in half horizontally)
- 4 medium Carrots(cut into large chunks)
- 6 medium Potatoes(quartered)
- 2 tbsp Cumin seeds
- 1 tbsp Coriander seeds
- 1 tbsp Paprika
- 2 tbsp Salt(or to taste)
- 1 tbsp Black pepper(freshly ground)
- 500 ml Water or broth
- 1/2 cup Fresh herbs (parsley, dill)(chopped, for serving)
👨🍳 Fremgangsmåde
- 1
Preheat your oven to 150°C (300°F). If using a traditional tandir (clay oven), prepare it for slow cooking.
💡 Professionelle Tips: Low and slow cooking is key for tender meat. - 2
Toast cumin and coriander seeds in a dry pan over medium heat until fragrant, about 2-3 minutes. Grind them into a coarse powder.
💡 Professionelle Tips: Toasting enhances the aroma and flavor of the spices. - 3
In a small bowl, mix the ground cumin and coriander with paprika, salt, and black pepper. Rub this spice mixture all over the meat.
💡 Professionelle Tips: Ensure the entire surface of the meat is coated. - 4
Place the quartered onions, garlic halves, carrot chunks, and potato chunks in the bottom of a large, oven-safe pot or Dutch oven. You can also place them around the meat if cooking directly in a tandir.
💡 Professionelle Tips: These vegetables will absorb the meat juices and become very flavorful. - 5
Place the seasoned meat on top of the vegetables. Pour the water or broth into the bottom of the pot.
💡 Professionelle Tips: The liquid will create steam, helping to keep the meat moist. - 6
Cover the pot tightly with a lid or foil. If using a tandir, seal it appropriately.
💡 Professionelle Tips: A tight seal is crucial for slow cooking. - 7
Cook in the preheated oven for 3 to 4 hours, or until the meat is fork-tender and falling off the bone. For a tandir, cooking time may vary depending on its heat retention.
💡 Professionelle Tips: Check the meat after 3 hours; it should be very tender. - 8
Once cooked, carefully remove the meat and vegetables from the pot. Let the meat rest for 10-15 minutes before carving or shredding.
- 9
Serve the Tandir Gosh with the roasted vegetables, drizzled with any pan juices. Garnish with fresh chopped herbs.
💡 Professionelle Tips: This dish is traditionally served with flatbread (Chorek) to soak up the juices.
💡 Professionelle Tips
- ✓If you don't have a tandir, a Dutch oven or a heavy roasting pan in a conventional oven works well.
- ✓For a crispier exterior, you can increase the oven temperature for the last 30 minutes of cooking, uncovered.
- ✓Marinating the meat overnight with the spices can further enhance the flavor.
✨ Variationstanker
Inspiration til din egen version af denne opskrift
- Add other root vegetables like parsnips or sweet potatoes.
- Incorporate dried fruits like apricots or prunes into the vegetable mix for a sweet and savory contrast.