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Tandir gosht
Tandir go'sht: Samarkand lamb slow-cooked in a sealed oven
UzbekIn Samarkand and Jizzakh, tandir gosht is cooked in a clay tandir oven that is fired until white-hot, then the coals are raked out, big pieces of lamb on the bone are hung inside on hooks, wrapped in leaves of the dzhida tree or grape, and the oven is sealed with clay for hours. The meat comes out smoky, falling-apart tender and crusty at the edges. This home version wraps the lamb in vine leaves and foil and slow-roasts it, finishing uncovered for colour. A common mistake is unwrapping too early; the meat needs the full time to turn tender. Chef's tip: rub the lamb with salt, cumin and a little crushed coriander the night before so the seasoning goes deep.
- Total time
- 320 min
- Difficulty
- hard
- Serves
- 6
Ingredients
For the lamb
- 4 ⅜ lb lamb shoulder on the bone
- 2 tsp salt
- 2 tsp cumin seedscrushed
- 1 tsp coriander seedscrushed
- 1 tsp black pepper
- 12 vine leaves in brinerinsed
To serve
- 1 onionsliced into rings
- 1 tbsp white wine vinegar
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Method
0/5 doneStep 1: Rub 4 ⅜ lb lamb shoulder on the bone with 2 tsp salt, 2 tsp cumin seeds, 1 tsp coriander seeds and 1 tsp black pepper. Cover and refrigerate overnight.
Step 2: Heat the oven to 325°F (fan 275°F). Wrap the lamb in 12 vine leaves in brine, then tightly in a double layer of foil.
Step 3: Roast on a rack in a tin for 4 hours, until the meat pulls easily from the bone. Common mistake: unwrapping early; it stays tough.
240 minStep 4: Turn the oven to 425°F (fan 400°F), open the foil and leaves and roast 20 minutes, until browned and crusty.
20 minStep 5: Toss 1 onion with 1 tbsp white wine vinegar. Rest the lamb for 15 minutes, then pull into pieces and serve on 2 Uzbek non or flatbread with the onion.
15 min
Nutrition per serving
- Calories
- 560 kcal
- Protein
- 44 g
- Carbs
- 1 g
- Fat
- 42 g
- Fibre
- 0 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does tandir gosht take?
- About 320 minutes in total: 20 minutes to prepare and 300 minutes to cook.
- How many people does it serve?
- 6 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of coriander seeds?
- Ground coriander, same amount (add it later in the cooking; it burns faster).
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