Kuzu Tandır (Slow-Roasted Lamb Shoulder with Potatoes and Garlic)
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Ingredients
- 600 g diced lamb shoulder
- 500 g waxy potatoes
- 4 garlic cloves
- 1 onion
- 2 tbsp olive oil
- 1 tsp dried oregano
- 300 ml lamb stock
Nutrition (per serving)
- Calories
- 532 kcal
- Protein
- 29.1 g
- Carbohydrate
- 24.2 g
- of which sugars
- 3.3 g
- Fat
- 35.7 g
- of which saturates
- 13.8 g
- Fibre
- 2.8 g
- Salt
- 0.89 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the oven to 160C (140C fan, gas 3).
- 2
Toss the diced lamb shoulder with the olive oil, dried oregano and garlic cloves in a large roasting dish and season well.
- 3
Add the onion, quartered, and pour the lamb stock around the lamb.
- 4
Cover tightly with foil and roast for 45 minutes, then add the waxy potatoes, cut into chunks, re-cover, and roast for a further 25 minutes until the lamb is completely tender and the potatoes are soft.
- 5
Remove the foil for the final 10 minutes to let the top brown lightly before serving.
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