Entree: Uzbekistan – Khiva / Khorezm – Tandir Go'sht (Slow-roasted lamb prepared in a traditional clay oven until very tender)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 3 hrs 15 min

Additional 15 min

Total 3 hrs 50 min

Ingredients

- 1 leg of lamb, approx. 4 lb (1.8 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) coarse salt
- 1 tsp (5 ml) freshly ground black pepper
- 1 1/2 tsp (3 g) ground cumin
- 1 tsp (2 g) ground coriander
- 6 cloves garlic, minced (approx. 18 g)
- 2 medium onions, thinly sliced (approx. 300 g)
- 1 cup (240 ml) water or light lamb broth
- 2 bay leaves
- 1 tbsp (15 ml) white vinegar or lemon juice
- 1 tbsp (15 ml) tomato paste (optional, for color and depth)
- 4 sprigs fresh cilantro or parsley for garnish (optional)
- Lavash, flatbread, or steamed rice for serving

Instructions

1. Preheat the oven to 325°F (165°C). Pat the lamb dry and score the fat in a diamond pattern. Rub the leg all over with oil, salt, pepper, cumin, coriander, minced garlic, and vinegar or lemon juice; let sit at room temperature for 30 minutes or refrigerate up to overnight for stronger flavor.
2. In a heavy Dutch oven or ovenproof roasting pan, spread the sliced onions in an even layer. If using, stir the tomato paste into the water or broth until dissolved and pour a thin layer over the onions. Place the lamb on top of the onions and tuck the bay leaves around it.
3. Cover tightly with a lid or heavy foil and roast in the preheated oven for 2 1/2 to 3 hours, basting once after 90 minutes. The lamb is done when a fork easily pulls the meat apart and internal temperature reaches about 195°F (90°C) for very tender, falling-apart texture.
4. Remove the lid and roast uncovered for an additional 20–30 minutes to brown and crisp the exterior. If the onions look dry, add an additional 2–4 tbsp (30–60 ml) water.
5. Transfer the lamb to a cutting board and rest 15 minutes. Shred or slice the meat and mix with some of the sweetened roasted onions and pan juices. Garnish with cilantro or parsley and serve with lavash or steamed rice.