|Onions||10 large size||1 kg|
|Salt||5 tablespoons||60 grams|
|Black pepper||2 teaspoons||4 grams|
|Thyme||2 tablespoons||3 grams|
|Whole lamb (meat and bones only)||1 small size||8 kg|
|Tomato paste||2 tablespoons||20 grams|
|Yogurt||1 cup||220 grams|
Peel the onions, chop finely or grate, add salt, black pepper and thyme and rub the lamb inside and out with this mixture. Spread the lamb well on the outside with a yogurt and tomato paste mixture. Place an uncovered kettle full of water at the bottom of the tandir, which is preheated and has coal embers at the bottom. Suspend the lamb over tandir so that it does not touch the bottom. Close the lid of tandir and seal it with dough, leaving to cook for about 2 hours. As tandir (an underground brick oven) cannot be readily found everywhere, you can first cook the lamb in a covered large kettle with about 2 cm. water on the bottom over low heat. Then spread it first with the onion - spice and then yogurt- tomato paste mixture and place in a large baking pan. Bake it in oven, adding the cooking liquid of the meat.
Nutritional Value (in approximately one serving):
Energy 717 cal, Protein 44.7 g, Fat 57.0 g, Carbohydrates 3.2 g, Calcium 45 mg, Iron 3.53 mg, Phosphorus 410 mg, Zinc 8 mg, Sodium 1002 mg, Vitamin A 38 iu, Thiamine 0.37 mg, Riboflavin 0.48 mg, Niacin 12.89 mg, Vitamin C 2 mg, Cholesterol 188 mg.
Notes: It is prepared in various regions mostly as a feast dish. The cooked lamb is brought to the table as a whole. It can also be prepared with "cebic" (1 year old goat).