👨‍🍳 조리법

1. 1

   In a dry skillet, toast cumin and coriander seeds over medium heat until fragrant, about 1-2 minutes. Grind them into a powder using a mortar and pestle or spice grinder.

2. 2

   In a large bowl, combine lamb cubes, sliced onions, minced garlic, ground spices, red pepper flakes, salt, and black pepper. Add vegetable oil and mix well to coat the lamb evenly. Marinate for at least 1 hour at room temperature, or preferably overnight in the refrigerator.

3. 3

   Preheat your oven to 450°F (230°C). If using a Dutch oven or heavy-bottomed pot with a lid, place the marinated lamb and onions into it. Add 0.5 cup of water.

4. 4

   Cover the pot tightly and bake for 1 hour. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 30-45 minutes, or until the lamb is fork-tender and browned. For a crispier exterior, you can remove the lid for the last 15-20 minutes of cooking.

5. 5

   Alternatively, for a more traditional approach, thread the lamb onto skewers, alternating with onion slices, and cook in a preheated tandoor or grill over high heat, turning frequently, until cooked through and slightly charred. This method requires careful temperature control and timing.

6. 6

   Serve the Tandyr Kabob hot, garnished with fresh chopped herbs. It is traditionally served with flatbread and a simple salad.