Entree: Turkey – Turkish Kurdish Cuisine – Kuzu Tandır (Slow-roasted lamb shoulder cooked until meltingly tender)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 4 hrs 30 min

Additional 20 min

Total 5 hrs 10 min

Ingredients

- 1 bone-in lamb shoulder, approx. 6 lb (2.7 kg)
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 ml) butter
- 2 tsp (10 g) fine sea salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 1 tsp (3 g) sweet paprika
- 6 garlic cloves, minced (approx. 1.5 oz / 45 g)
- 2 large onions, sliced (approx. 14 oz / 400 g)
- 2 bay leaves
- 1 cup (240 ml) beef or lamb stock, low-sodium
- 1/4 cup (60 ml) plain yogurt (for serving, optional)
- Lemon wedges for serving
- Fresh flatbread or 2 cups (370 g) cooked rice for serving

Instructions

1. Preheat the oven to 275°F (140°C). Pat the lamb shoulder dry and rub all over with olive oil, salt, pepper, cumin, and paprika.
2. Heat butter in a large heavy ovenproof pot or Dutch oven over medium-high heat. Sear the lamb shoulder on all sides until well browned, about 8–10 minutes; transfer to a plate.
3. Reduce heat to medium, add sliced onions and garlic to the pot and cook until softened and beginning to brown, about 8 minutes. Stir in bay leaves and pour in the stock, scraping up browned bits.
4. Return the lamb to the pot, nestling it among the onions. Cover tightly with the pot lid (or double-seal with foil and lid) and place in the preheated oven.
5. Roast low and slow for 4–5 hours, basting once or twice with the pan juices, until the meat is extremely tender and pulls away from the bone.
6. Optional step to crisp: increase oven temperature to 425°F (220°C), remove the lid, and roast uncovered for 10–15 minutes to brown the exterior.
7. Transfer the lamb to a board, let rest 15–20 minutes, then shred or slice. Serve with the braised onions and pan juices, lemon wedges, yogurt if using, and flatbread or rice.