Without a tandır oven at home, the way to the same result is low heat and a closed space. Lamb shoulder cooked under foil at 150 degrees for four hours comes to almost exactly the texture of the real thing. Taking the foil off for the last half hour browns the surface.
Ingredients
For the meat
For the tin
To serve alongside
Method
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Season the meat
Mix the butter with the salt, pepper and cumin and work it over the whole surface of the meat.
-
Build the tray
Spread the onion, garlic and bay in the tray, sit the meat on top and pour the water in from the side.
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Seal
Seal the tray tightly with two layers of foil.
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Roast slowly
Roast at 150 degrees for 3.5 hours. Do not open the oven.
-
Brown
Take off the foil, raise the temperature to 220 degrees and roast for 30 minutes, until the surface browns.
-
Rest
Take it out and leave for 15 minutes. The meat should part from the bone with a fork.
Tips
- Use two layers of foil and press the edges down firmly; escaping steam dries the meat.
- Do not open the oven while it roasts. Every opening drops the temperature and lengthens the time.
- Strain the liquid left in the tray and boil it down for a concentrated sauce.
Nutrition
Values are per serving and approximate.