Cooking four sheep in a tandoor in 3 hours | Street food | Gurman TV

We visited Kitab Pass, at the very height of the pass, a cafe was built from containers where amazing mutton is cooked in tandoor. The tandoor is so huge that 4 sheep will get into it at a time, and this in turn is more than 100 kg of meat. Since this place is located at the highest point, it offers an amazing view.
What could be more traditional than a ram in a tandoor? This is a traditional type of meat for many peoples of Central Asia. This is due, rather, to the peculiarities of the terrain, which allows you to keep huge flocks of sheep without problems. And the easiest way to cook their meat is in an earthen or ceramic oven. If you follow all the rules, there is an opportunity to get not just a delicious dish, but a real delicacy worthy of the best Asian restaurants.

But first you should buy a tandoor from the manufacturer. It will make it delicious to cook not only lamb, but also other types of meat. Any of them will be really delicious and unsurpassed. At the same time, more effort is applied to the preparation of products than to the cooking process itself.

For Easterners, there is nothing surprising in cooking a good piece of mutton. He knows perfectly well what to do with it and how to process it so that in the end a delicious dish turns out. Many have seen how lamb in a tandoor on video on popular resources is prepared by famous chefs. And I want to try it as soon as possible. But often home experiments end in a complete fiasco. This is due to certain features.

To begin with, in order for the lamb in the tandoor to feel good, it needs to be disassembled into parts. It's better if the butcher does it himself. He has a lot of experience in this matter. If the procedure is to be performed independently, then it is necessary to separate the limbs from the carcass. Then separate the ribs along the ridge, leaving them as a solid piece. The ridge can be divided into two parts so that it takes up less space in length.

As soon as the lamb is ready for further procedures, it must be soaked in salt water for at least 12 hours. So excess fluids and an unpleasant smell will leave it. At the same time, do not worry that the meat will get too salty. It will take exactly as much salt as it needs. The excess will remain in the water with all the other liquids that have come out of the meat.

Further, as more than one video recipe for lamb in a tandoor says, the meat needs to be pickled, which also lasts for several hours. There are many variants of it. Each cook chooses at his discretion. Meat likes such spices most of all:

marjoram;
thyme;
oregano;
cilantro;
hot pepper.
To give it a softer and more delicate texture, it is better to soak the meat in a spicy marinade of kefir or red wine.

After the lamb meat is infused and saturated with the aromas of spices, it can be sent to a preheated tandoor. It is better to prepare the oven for this in advance, because the carcass will be baked for 1.5-2 hours. And if the tandoor has time to cool down by this time, the dish will be spoiled.

One of the most important accessories of the tandoor is a bookcase. With its help, you can cook almost any dish. Because there are no shelves and partitions inside the tandoor, so you can't do without it. The grate is made of food grade stainless steel.

These grids can consist of several tiers from 1 to 4. We recommend using a grid with two tiers. Fold the pieces of lamb into several tiers of the bookcase and place them in a tandoor. A bookcase is installed in a heated tandoor in special slots.

Thanks to the bookcase, you can cook many dishes at once, be it vegetables, meat, fish, sausages, etc. Single-tier (meat) shelves are used for baking a large piece of lamb meat whole, as well as for arranging various containers for cooking oatmeal, pilaf, and other dishes that can be prepared as a side dish to lamb. You can use any multi-tiered shelf to bake pieces of meat.

It is impossible to cook a piece of lamb without such an accessory as a hook. The hook is designed for hanging and cooking lamb legs and other large-sized products in a tandoor.

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