This is an AI-generated image.

Tandir Go'sht

Name: Tandir Go'sht
Total time: 180 min
Yield: Serves 4
Cuisine: Uzbekistan
Ingredients: 800g Beef Round; 2 tsp Cumin Seeds; 1 tsp Ground Coriander; 3 cloves Garlic; 2 tsp Salt; 1 tsp Black Pepper; 1 Onion; 1 tbsp Vegetable Oil

Main Dish

⏱ 180 min

👥 Serves 4

Difficulty ⭐⭐

An Uzbek feast dish — a spice-rubbed joint of meat slow-roasted in a clay oven.

📱 Open in Storage App

🚧 The Storage app is currently in development. Please check back soon.

📖 The Story Behind This Dish

Tandir go'sht is made by hanging a joint of meat in the tandir, the clay oven used for baking bread, and roasting it under a lid for hours. The oven's heat renders the fat, leaving it crisp outside and astonishingly tender inside. The Jizzakh region is famous for it, and at home it's made in an ordinary oven.

🌆 Where it's eaten: At a roadside grill house, the owner lifts the lid of the clay oven, hooks out the roasted joint, and sets it on a big tray.

🥕 Ingredients (serves 4)

Beef Round 800g
Cumin Seeds 2 tsp
Ground Coriander 1 tsp
Garlic 3 cloves
Salt 2 tsp
Black Pepper 1 tsp
Onion 1
Vegetable Oil 1 tbsp

👩‍🍳 Instructions

Lightly toast and crush the cumin seeds, then mix with the coriander, grated garlic, salt, and pepper.
Rub the spice mix all over the meat and refrigerate at least 2 hours.
Bring the meat to room temperature and brush with oil.
Wrap in foil and roast at 150°C for 2 hours.
Unwrap, raise to 220°C, and roast 15 minutes until browned.
Slice and serve with sliced onion.

← More Uzbekistan recipes 🗺 Explore another country