Turkish Namkeen Gosht Recipe | Turkish Lamb Namkeen Gosht | Kuzu Tandir | Kuzu Tandir Recipe in Urdu

lamb leg

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken is leaner and pork is often less expensive.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds creaminess with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers health benefits while being versatile.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: no herbs

Dried herbs can be more economical and have a longer shelf life.

Cut 3 kg meat shanks and shoulder into 2-3 large pieces.

Wash thoroughly, sprinkle 2 tablespoons salt over the meat.

Rub all over the lamb and marinate overnight.

Cut 500 grams fat of the fat-tailed sheep into sliced pieces and heat it in a pan.

Cook it until all the oil is extracted and the fat turns dark brown.

Strain it to separate the oil, 400 ml oil will be extracted, set the oil aside, and discard the remaining fat.

Drain out all the water released by the salted meat, then rinse the meat with cold water and dry it using a kitchen towel.

In a pan over medium-high heat, add 2 tablespoons extracted oil.

Sear the meat until golden brown on all sides.

Repeat the same process to sear the remaining meat. Remove and set aside.

Add the seared meat to the slow cooking pot (heavy bottomed).

Place 1 globe of garlic in the center.

Add 3 cups meat broth and 400 ml extracted oil from tail fat.

Reduce the heat to very low, place a heat diffuser/griddle under the pot, cover it with aluminium foil and a lid.

Place a heavy object on top. Let it cook for 6 hours (until the meat is fork-tender and pulling from the bone).

Once meat is tender and the gravy has thickened, gently remove the cooked meat to avoid shredding.

Serve hot with drizzle of pan juices.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens