This time, we make lamb tandoori, which is very expensive at restaurants, in our oven at home. It costs less than when you eat it out. The taste is also delightful, as if it came out of a tandoor oven. If you ask how this tandoor effect is created, Ferhat Chef has legendary tricks. It is also crucial to cook the meat accurately. You can find the important details that will make the lamb meat as soft as Turkish delight in this video! From your special days to your iftar tables, there is a lamb tandoori recipe that will suit your dinners wonderfully.
Ingredients
1 lamb arm with bone (approx. 2 kg)
2 cloves of garlic (crushed)
1/2 teacups of olive oil
3 teaspoons of salt
2 teaspoons of freshly ground black pepper
1 teaspoon of thyme
Good to know:
1) The standard measurement of a water glass is 200ml and it is standard in all our recipes.
2) Unless our chefs verbally state otherwise, in all our recipe videos that we use, our oven is always in TOP&BOTTOM setting, with FAN.
For the written recipe; yemek.com/tarif/kuzu-tandir/
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