Entree: Turkey – Istanbul – Kuzu Tandir (Slow-roasted lamb prepared until meltingly tender, served with its reduced pan juices and rice pilaf)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 3 hrs 30 min

Additional 20 min

Total 4 hrs 20 min

Ingredients

- 4 lb (1.8 kg) bone-in lamb shoulder
- 2 tbsp (30 ml) olive oil
- 2 large onions, sliced (about 10 oz / 280 g)
- 6 garlic cloves, crushed (about 18 g)
- 2 tsp (10 g) fine sea salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) sweet paprika
- 2 bay leaves (2 leaves)
- 1 cup (240 ml) water or low-sodium lamb or chicken stock
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) tomato paste (optional for a slightly richer gravy)
- 1 lemon, cut into wedges (about 50 g)
- 1 cup (240 g) plain yogurt, for serving
For rice pilaf:
- 1 1/2 cups (285 g) long-grain rice, rinsed and drained
- 2 tbsp (30 g) unsalted butter
- 1 small onion, finely chopped (about 4 oz / 115 g)
- 2 3/4 cups (650 ml) water or stock
- 1/2 tsp (2.5 g) fine salt

Instructions

1. Preheat oven to 300°F (150°C). Pat the lamb dry and rub all over with olive oil, salt, pepper, cumin, and paprika.
2. In a heavy ovenproof pot or Dutch oven over medium-high heat, brown the lamb on all sides, 3–4 minutes per side, then remove and set aside.
3. Add sliced onions to the pot and cook until soft and beginning to brown, 6–8 minutes. Add crushed garlic and tomato paste if using and cook 1 minute more.
4. Return the lamb to the pot, nestle in bay leaves, and pour in 1 cup (240 ml) water or stock. Bring to a simmer, cover tightly with lid (and foil if needed) and transfer to the oven.
5. Roast low and slow for 3 to 3 1/2 hours, or until meat is extremely tender and pulls apart with a fork.
6. Meanwhile make the pilaf: melt 2 tbsp (30 g) butter in a saucepan over medium heat, add the finely chopped onion and cook until translucent, about 5 minutes. Add the rinsed rice and stir to coat, cooking 1–2 minutes.
7. Add 2 3/4 cups (650 ml) water or stock and 1/2 tsp (2.5 g) salt, bring to a simmer, cover and reduce heat to low. Cook 15–18 minutes until liquid is absorbed. Remove from heat and let stand covered for 5 minutes, then fluff with a fork.
8. When lamb is done, transfer meat to a tray and shred or carve into large pieces. Skim excess fat from the pot juices, then place pot over medium heat and stir in 2 tbsp (30 g) butter; reduce sauce for 3–5 minutes until glossy. Adjust seasoning.
9. Serve shredded lamb with a spoonful of reduced pan juices, lemon wedges, a dollop of plain yogurt, and rice pilaf alongside.