Favourites (0) 0 Favourites

Your favourite list is empty!

Thank you! Your shopping list has been transferred to the shop.

© Shutterstock

Lamb tandoori – traditionally known as tandir kebab


Level of difficulty: Easy
Equipment used: iCook 8 L stock pot with lid
Ingredients: 3 kg lamb leg (without bones, frozen), 400 g lamb loin (frozen), ½ tsp of salt, ½ tsp black pepper, 1 tbsp of cumin, 1 tbsp dry thyme

  1. Place the frozen lamb leg and loin directly into your pot and sprinkle with the salt, black pepper, cumin and dry thyme. Close the pot with the lid and set it on your stove top at lowest heat.

  2. Leave to cook for 2.5 hours and do not open the lid. Once the pot is sealed shut, the steam lock feature of the iCook pot will cook the meat tenderly and efficiently without any air.

  3. Remove from heat and your lamb tandoori is ready to serve!

Download this recipe here as PDF / as an ePub

Related Content

Festive goulash with dumplings, corn salad and cranberry-stuffed pear



We are using cookies to give you the best experience on our site. Cookies are files stored in your browser and are used by most websites to help personalise your web experience.

By continuing to use our website without changing the settings, you are agreeing to our use of cookies.

I understand