100 g / 462 kcal  for 10 servings

The thickness of the mutton meat is 2-3 cm, the pieces of 100-150 grams are 5-10 cm in diameter, and 0.5% saline is dipped for 30 minutes. In order to grow well, it is necessary to cut them in the same order. It is necessary to choose mutton meat for “Tandoor lamb”, because it is distinguished by its softness and sophistication from the others.

Then the seeds of parsley and cumin are sprinkled on each cut of meat. Local people use the
handmade cumin of mountain for cooking, because it has a special taste.

Then cut the branches of fir tree and cut it into 10 cm pieces. The most important aspect of the
tandoor lamb is its fragrance and pleasant aroma. Grant a respite for one hour to soak taste of the firtree and spices into meat.

After an hour, hang all meat to the special made spit. In order to cook meat, a tandoor, the hole, with a diameter of 1 meter and a depth of 1.5 meters is constructed. It is surrounded by big stones as bricks. The stones around the oven are burning hot in the fire. Then, check the burnt tomato sauce and put it in tandoor. Before putting the meat into tandoor, a large basin scale is placed in it for collecting melted fat of meat, because during the preparation of the
meat on the coals, its fat will melt. Around the basin is placed the branches of fir tree. The around
and surface of tandoor are closed and thoroughly covered with mud. The tandoor meat is cooked in the tandoor about 3 hours. After 3 hours, the tandoor is opened and taken slowly cooked meat and put on a dish which is not deep. Tandoor meat should not be burned during the preparation, and should not exceed the level of salt, cumin and spice.

Additional Necessary Equipments:
special clay oven tandoor (the hole that is 1 meter in diameter, depth of 1.5 meters) for
baking meat special made spit for hanging meat (from wood or metal)