Lamb Tandoori Recipe with Keşkek

Keskek with a special sauce made from coarse wheat carefully selected by Mihri Restaurant chefs, and the main course of lamb cooked with tandoori flavor root vegetables are legendary.

Those who want to take a look at the recipe and take note of the taste secrets are welcome.

Photo: Müjde Cross

How to Make Lamb Tandoori Recipe with Keşkek?

• Lamb shoulder for cooking; Chop the onion, garlic, carrot and green apple randomly into large pieces.
• Mix the vegetables on the baking tray with fresh thyme, salt and black pepper.
• Place the whole lamb arm, which you have washed and dried, on top.
• Bake in a preheated oven at 180 degrees for 2.5 hours, until the meat is in pieces.
• Drain and rinse the wheat that you soaked in water to swell the night before.
• Open the wheat with the broth and boil it until it becomes soft.
• Chop the onion and garlic into small cubes.
• Heat the butter in a separate pot. Fry the chopped onion and garlic for 2-3 minutes. Add salt and pepper.
• If there is any excess water left in the wheat that you boiled in the broth, strain it and then add it to the roasting onions.
• Add the cream to the wheat curd and stir until it thickens.
• Separate the whole lamb shoulder meat cooked with the vegetables from the bones. Using a fork, shred the meat into long thin strips.
• Add the lamb cooked like a tandoor on top of the kashk on a serving plate and serve immediately. Offer it to your loved ones and ask their opinions.