Kuzu Tandır
Turkish Pit-Roasted Lamb
Kuzu Tandır is a traditional Turkish dish from Central Anatolia, featuring lamb slow-cooked to perfection in an underground oven (tandı r). This method results in incredibly tender, fall-off-the-bone meat infused with the flavors of simple aromatics. While traditionally cooked in a pit, this recipe adapts the technique for a standard oven.
🧂 Ingredients
- 2 kg Lamb shoulder or leg(Bone-in is traditional and adds flavor, but boneless can be used. Ensure it's a good quality cut.)
- 3 Large onions(Peeled and quartered.)
- 2 Tomatoes(Large, ripe tomatoes, cut into quarters.)
- 2 Green bell peppers(Stems and seeds removed, cut into large chunks.)
- generous amount Salt(To generously coat the lamb.)
- 1 tsp Ground cumin
- 1/2 cup Water(Optional, for the base of the cooking liquid.)
👨🍳 Instructions
- 1
Prepare the lamb: Pat the lamb dry with paper towels. Generously season all sides with salt and the ground cumin, rubbing it in well. Let it sit at room temperature for about 15 minutes while you prepare the vegetables.
⏱️ 15 minutes - 2
Prepare the vegetables: Peel and quarter the onions. Cut the tomatoes into quarters. Remove stems and seeds from the green peppers and cut them into large chunks.
⏱️ 10 minutes - 3
Assemble for cooking: Place the quartered onions, tomatoes, and green peppers in the bottom of a large, heavy-duty oven-safe pot or Dutch oven. If using, pour in the 1/2 cup of water. Place the seasoned lamb on top of the vegetables. The vegetables will form a natural rack and infuse flavor.
⏱️ 5 minutes - 4
Seal and cook: Cover the pot tightly with its lid. If your lid doesn't seal well, you can create a seal by covering the pot with heavy-duty aluminum foil before placing the lid on top. This is crucial for trapping steam and moisture, ensuring the lamb cooks slowly and becomes tender.
⏱️ 1 minute - 5
Slow-roast: Place the sealed pot in a preheated oven at 150°C (300°F). Cook for 6 hours. Avoid opening the oven door during this time to maintain a consistent low temperature.
⏱️ 6 hours - 6
Check for doneness: After 6 hours, carefully remove the pot from the oven. The lamb should be extremely tender, easily pierced with a fork, and the meat should be pulling away from the bone (if bone-in). If it's not quite tender enough, return it to the oven, covered, for another 30-60 minutes.
⏱️ 5 minutes - 7
Rest and serve: Once tender, let the lamb rest in the pot, covered, for about 15-20 minutes before serving. This allows the juices to redistribute. Serve the incredibly tender lamb directly from the pot, spooning some of the cooked vegetables and juices over it. Traditionally served with warm, soft flatbread (pide) to soak up the delicious juices.
⏱️ 20 minutes
💡 Pro Tips
- ✓The traditional 'tandı r' is an underground clay oven, providing consistent, radiant heat. This recipe mimics that slow, low-heat cooking environment in a standard oven.
- ✓The key to Kuzu Tandır is extremely low and slow cooking. Patience is rewarded with meltingly tender meat.
- ✓The vegetables not only add flavor but also create a natural steaming environment, preventing the lamb from drying out.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add chunks of potatoes or carrots to the pot along with the other vegetables for a more complete meal.
- A bay leaf or a few sprigs of thyme can be added to the vegetable base for extra aroma.