Search Results for: Liver preserved
back, where the tandoor is. they salt the meat and let it sit for minutes. then, they put the lamb legs inside, followed by a big piece of meat and fat on top. then, they put on the top, seal it with mud, and let it cook. after minutes, they pull the meat out. they have a mix of meats: legs, kidney, liver
it consisted of ribs, liver, fat, and much more! you don't use utensils for this. you just dig right in with your hands! the lamb was so tender that the flesh fell right off the bone! it was the vest lamb rib i'd ever eaten in my life. the lamb had my mouth watering!...
https://davidsbeenhere.com/2019/12/28/video-crispy-tandoori-lamb-from-mud-sealed-oven-jarkurgan-uzbekistan/