Goat Cooked in a Fire Pit

Name: Goat Cooked in a Fire Pit (Kabab-e Tanurcheh)
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: Serves: 6
Cuisine: Iranian
Ingredients: 4 tablespoons fine sea salt; 1 cup/240 ml fresh lime juice; 6 lb/2.7 kg goat meat pieces, bone-in, rinsed, patted dry, and place on a sheet pan lined with parchment paper; 1 tablespoon turmeric; ¼ cup Baluchi meat advieh or curry powder; 1 tablespoon freshly ground pepper

Kabab-e Tanurcheh

Preparation info

Serves:
6

Difficulty
Complex
Ready in
9 hr

Appears in

Cooking in Iran

By Najmieh Batmanglij

Published 2020

About

I cooked all day with Solmaz Khanum and her extended family (sitting around the spread/sofreh in the photo below). Baluchi cooking was an eye opener for me; many ancient Iranian dishes forgotten in other regions of Iran are still cooked there, including the following recipe.

Ingredients

dusting

¼ cup Baluchi meat advieh or curry powder
1 tablespoon freshly ground pepper

Asia
Iran
Main course
Gluten-free

Method

To prepare the pit: Dig a round pit, 24in/60cm wide and 48in/120cm deep, fill it half way with charcoal, and light the coals.
For the dusting: Combine all the ingredients for the dusting in a small bowl.
For the goat: Rub the goat meat all over, first with the lime juice, and then with the dusting and set aside. Cover and allow to re