Main Course
Kuzu Tandır with Bulgur (Turkish Slow-Roasted Lamb)
Original name: Kuzu Tandır with Bulgur
About this dish
Experience the timeless allure of Turkish cuisine with this Kuzu Tandır—a slow-roasted lamb shoulder that emerges meltingly tender, perfumed with garlic and cumin. Served over nutty, buttery bulgur pilaf, this dish brings the warmth of Anatolian home cooking to your table.
The low-and-slow method transforms humble ingredients into a celebratory feast that pairs beautifully with a tangy tomato relish and cooling yogurt.
Ingredients
UK and US measurements are both included for every recipe.
lamb shoulder, bone-in
protein1.5 kg
Imperial measurement: 3.3 lbs
olive oil
fat3 tablespoons
garlic cloves, minced
vegetable6 cloves
ground cumin
spice2 teaspoons
paprika
spice1 teaspoon
salt
seasoning1 tablespoon
black pepper, freshly ground
spice1 teaspoon
water or chicken broth
liquid1 cup
Imperial measurement: 240 ml
fine bulgur
grain2 cups
butter (or olive oil for dairy-free)
dairy2 tablespoons
tomato paste
other1 tablespoon
hot water or broth
liquid4 cups
Imperial measurement: 960 ml
lemon juice
liquid1 tablespoon
Method
Marinate the Lamb
1-12 hoursIn a small bowl, combine olive oil, minced garlic, ground cumin, paprika, salt, and black pepper. Rub the mixture all over the lamb shoulder, covering it well. Cover and refrigerate for at least 1 hour, or overnight for deeper flavor.
Preheat and Brown
12 minutesPreheat your oven to 325°F (160°C). Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the lamb and sear on all sides until nicely browned, about 3-4 minutes per side.
Slow Roast
3 hoursPour 1 cup of water or broth into the pot around the lamb. Cover with a tight-fitting lid and transfer to the oven. Roast for 3 hours, or until the meat is fork-tender and falling off the bone. Baste occasionally with pan juices.
Make the Bulgur Pilaf
20 minutesMeanwhile, melt butter (or heat olive oil) in a medium saucepan over medium heat. Add tomato paste and stir for 1 minute. Add the bulgur and stir to coat, toasting for 2-3 minutes. Pour in 4 cups of hot water or broth and lemon juice. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until bulgur is tender and liquid is absorbed. Fluff with a fork.
Rest and Shred
15 minutesRemove the lamb from the oven and let it rest for 15 minutes. Shred the meat using two forks, discarding any bones and fat.
Serve
5 minutesSpoon the bulgur pilaf onto a serving platter, top with shredded lamb, and drizzle with pan juices. Serve with yogurt and a fresh tomato relish if desired.
Equipment
- Dutch oven or heavy-bottomed pot with lid
- Saucepan
- Two forks for shredding
Nutrition facts
Tips
- For the most tender results, choose a bone-in lamb shoulder, the bone adds flavor and helps keep the meat moist during the long cooking time.
- Do not skip the searing step—it develops a rich crust that adds depth to the final dish.
- If you prefer a dairy-free version, simply replace butter with olive oil in the bulgur pilaf, the taste remains deliciously rich.
- The pan juices are liquid gold—don't forget to spoon them over the meat before serving for extra flavor.
Serving suggestions
- Serve kuzu tandır with a dollop of thick Turkish yogurt, a fresh tomato and pepper salad, and warm flatbread.
- For.
- For a complete meal, consider adding a simple shepherd's salad with cucumbers, tomatoes, and parsley.
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Recipe by
Elif Kaya
Specialises in Turkish cuisineElif makes gözleme on a sac griddle. She stuffs them with spinach and feta.
Describe yourself in three words: Flat, griddled, cheesy.