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Meat, Maghreb and Middle East

Kuzu tandır with rice pilaf

Kuzu tandır is a Turkish lamb shoulder roasted low and slow until it falls apart at the touch of a fork, served with a rice pilaf cooked with golden vermicelli. This easy recipe serves 4, takes about 4 hours with very little hands on time, and costs €4.80 per serving. The key is the long, covered roast, which keeps the meat tender without ever drying it out.

Tonight it's a Sunday kind of dish, a lamb shoulder roasted for hours until it falls apart at the touch of a fork, just like in Turkey.

Kuzu tandır with rice pilaf
Total time
4 h
Difficulty
Easy
Cost per person
€4.80
Calories per person
670 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

The lamb shoulder spends hours in a low oven, sealed under parchment paper and foil, until it turns so tender it falls apart with a fork. The cooking juices, flavored with tomato, onion, and garlic, soak into the meat and turn syrupy once you uncover the dish to let it brown. The rice pilaf with vermicelli adds the crunchy contrast that balances the meltingly soft meat.

This is a Sunday kind of meal, the type you slide into the oven early afternoon and barely think about again. The oven does nearly all the work, which leaves you free for family or guests. Kids love the pulled lamb, easy to eat, along with the lightly buttered rice served alongside.

The ingredients

4 people

Butcher

  • Lamb shoulder 1.5 kg

Fruits and vegetables

  • Onions 2
  • Garlic 1 head
  • Tomatoes 2

Pantry

  • Thymeoften in the pantry 1 tsp
  • Olive oiloften in the pantry 3 tbsp
  • Riceoften in the pantry 300 g
  • Vermicellioften in the pantry 50 g
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Butter 50 g

Allergens Lactose, Gluten

The step by step recipe

  1. Rub the lamb shoulder with the olive oil, salt, pepper, and thyme, then set it on a bed of onions, garlic, and tomatoes in a roasting dish.

    Push slivers of garlic into the meat to flavor it all the way through.

  2. Cover the dish with parchment paper then foil, sealing the edges well, and roast at 150°C. 3 h

    The slower it cooks, the more tender it gets, don't raise the oven temperature.

  3. Uncover and let it brown for twenty minutes at 200°C, basting with the cooking juices. 20 min

    The juices should turn syrupy, with the meat nicely browned.

  4. Meanwhile, brown the vermicelli in the butter, add the rice, twice its volume in salted water, and let it cook. 15 min

    The rice pilaf stays soft if you let it rest for ten minutes, covered, off the heat.

  5. Shred the lamb with a fork right in its juices and serve with the rice.

    The meat should pull apart effortlessly, if not, extend the cooking time a bit.

Our tips to get it right

  • Pick a lamb shoulder with a bit of fat on it, it melts during cooking and keeps the meat moist.
  • Check that the foil is sealed tight around the edges of the dish, it's the trapped steam that makes the meat tender.
  • Taste the cooking juices before serving and adjust the salt, they also get spooned over the rice.

The variations

  • Swap the lamb shoulder for boneless leg of lamb, the cooking time stays the same but the meat is a bit leaner.
  • For a vegetarian version, replace the lamb with large chunks of root vegetables, carrots, parsnips, onions, cooked the same way in the same juices.
  • To save time, pick a smaller shoulder, around one kilogram, and cut the covered roasting time to two hours.

What to serve it with

  • A cucumber and yogurt salad
  • Warm flatbread
  • A chilled glass of ayran

Storage

The pulled lamb keeps for 3 days in the fridge in a sealed container, along with its juices so it doesn't dry out. It freezes well for up to 2 months, ideally already pulled and coated in juice. Reheat it gently in a pan or in the oven with a splash of juice so it stays moist.

Questions about this dish

Can you make kuzu tandır ahead of time?

Yes, it's actually a dish that improves when made a day ahead. Let the lamb cool in its juices, then reheat it gently the next day, it will be just as tender.

Can you use a different cut instead of lamb shoulder?

Leg of lamb or lamb neck work just as well, as long as you keep the long covered roasting time. Avoid very lean cuts, which can dry out.

Can the rice pilaf be made without vermicelli?

Yes, you can cook the rice plain in butter and salted water without changing the proportions. The vermicelli mainly adds crunch and a light golden touch.

How do you know the lamb is cooked enough?

The meat should pull apart easily when you poke it with a fork. If it still resists, extend the covered roasting time in twenty minute increments.

How long does it take to make a kuzu tandır, slow roasted lamb shoulder, with rice pilaf?

Count 4 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a kuzu tandır, slow roasted lamb shoulder, with rice pilaf?

About 670 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a kuzu tandır, slow roasted lamb shoulder, with rice pilaf cost?

About €4.80 per serving, or €19.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains lactose, gluten. Always check the labels of the products you buy.

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