👨‍🍳 Instruktioner

1. 1

   Preheat your oven to 150°C (300°F). If using a traditional tandir (clay oven), prepare it for slow cooking.

   💡 Proffstips: Low and slow cooking is key for tender meat.
2. 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.

   💡 Proffstips: Toasting enhances the aroma and flavor of the spices.
3. 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.

   💡 Proffstips: Ensure the entire surface of the meat is coated.
4. 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.

   💡 Proffstips: These vegetables will absorb the meat juices and become very flavorful.
5. 5

   Place the seasoned meat on top of the vegetables. Pour the water or broth into the bottom of the pot.

   💡 Proffstips: The liquid will create steam, helping to keep the meat moist.
6. 6

   Cover the pot tightly with a lid or foil. If using a tandir, seal it appropriately.

   💡 Proffstips: A tight seal is crucial for slow cooking.
7. 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.

   💡 Proffstips: Check the meat after 3 hours; it should be very tender.
8. 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. 9

   Serve the Tandir Gosh with the roasted vegetables, drizzled with any pan juices. Garnish with fresh chopped herbs.

   💡 Proffstips: This dish is traditionally served with flatbread (Chorek) to soak up the juices.