Main course

Tandoor Kebab

A dish that slowly roasts a lamb leg under tail fat with garlic, cumin, and coriander until tender inside and deeply browned outside.

What you’ll need

• lamb leg: 2500 g
• lamb tail fat: 300 g
• garlic: 35 g
• cumin seeds: 12 g
• ground coriander: 10 g
• salt: 35 g

How to make it

1. Dry the lamb leg, remove only tough membranes, and make deep cuts every 4-5 cm without reaching the bone.

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From the In My Fridge recipe collection. Cooking time is a guide; allow extra time for preparation.