Eastern Anatolia Southeastern Anatolia

Lamb with Kesklik Tandoori

See our Recipe for How to Make Tandoori Lamb with Keshk in a Total of 3 Hours and 30 Minutes with 30 Minutes of Preparation and 3 Hours of Cooking Time.

Ingredients for Kekklik Lamb Tandoori

  • 1 lamb forearm (2 kg)
  • 150 g carrots (chopped coarsely)
  • 150 g potatoes (Coarsely chopped)
  • 200 g red pepper (chopped coarsely)
  • 75 g butter (finely chopped)
  • 5 g fresh rosemary
  • 1-2 bay leaves
  • 35 ml olive oil
  • 2-3 black peppercorns
  • 30 g rock salt

For the cupcake

  • 150 g wrought wheat (soaked for 1 day)
  • 50 g chickpeas (soaked for 1 day)
  • 500 ml broth
  • 30 g butter
  • Salt
  • Black pepper
  • Red sweet pepper powder

How to Cook Lamb with Keskek in Tandoori?

  • Seal the meat in a cast iron pan. Put foil first, then parchment paper on the baking tray and place the meat and vegetables.
  • Add rock salt, fresh rosemary, bay leaf, black peppercorns, olive oil and butter, wrap it with foil and bake in a preheated 180 degree oven for 3 hours.
  • Strain the chickpea and wheat, take it in a saucepan, add broth and spices and cook on low heat for about 1 hour. Stir with a wooden spoon at intervals while cooking.
  • Melt the butter in a separate pan and add the red pepper powder and pour it over the pancakes.

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