Tandoor cooking wonder of the Orient
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Cut the pork (the neck, the ribs or the fillet into 4 to 5 cm long pieces) approximately into 3 cm wide pieces lengthways. Separate the ribs. Cut about 100 g of onions into rings per kg of meat. Add dry herbs, paprika powder and red pepper to taste, juice a quarter of a medium-sized lemon and add 2-3 spoons of vegetable oil.
Mix the marinade properly and marinate the meat. Then let it steep for about 2 to 6 hours. Then skewer the meat and bake in the tandoor (approx. 20 to 30 minutes).
The mutton leg is kept in the marinade, for example from spices, oil and / or dry wine, in a cool place for 1 to 2 days.
Before baking, the leg is filled with carrots, garlic and parsnip. Then wrap with aluminum foil and bake for about 1.5 to 3 hours depending on the size. The lid should remain closed and the embers should be left in the tandoor oven.
If a nice golden brown crust is desired, then you should open the ash pan slightly and take off the small upper lid for about 15 minutes before cooking, so that a draft is created, which creates a nice crust.
Our tip: with the mutton leg, for example, the chorpa soup, fresh vegetables and fried potatoes are served.
The chicken is cut into pieces that are about 5x5 cm in size. You take the sauce from finely chopped onions, minced garlic, oil and fried and coarsely ground nuts (peanuts, walnuts and hazelnuts, you can mix everything together - then it tastes even better). The pieces of meat are mixed with the sauce, then placed in a saucepan and left in the marinade for about 2 to 3 hours.
Then add salt and ground pepper, mix everything vigorously and put the meat on the skewers to bake it in the tandoor oven.
Our tip: a spicy tomato sauce like Sambal Ölek goes well with this dish.
Ingredients: for 1kg chicken you need approx. 200 g nuts, 2 medium onions, 50 ml oil, 4 cloves of garlic as well as salt and pepper depending on your taste.
Necessary ingredients for 1 kg of beef: 5 onions, 1 kg of tomatoes, ½ glass of dry red wine, 2 cloves of garlic, black ground pepper, salt and herbs according to taste.
Rinse the beef (loin) under cold water, cut into small pieces (approx. 4 to 5 cm), add salt, paprika powder, the onions cut into rings, crushed garlic and the dry red wine.
Skewer the prepared meat and finish baking in the tandoor. Serve the cooked meat with tomatoes and fresh herbs.