Ingredients (Serves 6)
1 small lamb
1 cup plain butter
2 teaspoons black pepper
Salt

Preparation
The lamb meat is chopped into large pieces with the bones. The slab is turned upside down and the meat is placed inside and cooked over high heat until the meat gives its own juices. When the meat juices are absorbed, add oil and fry until the meat turns pink, add salt and black pepper, remove from heat and serve hot. Those who wish can pour garlic yoghurt into serving plates.

Source: Taste from Tandoor / Lütfiye AKALIN