These Tandoor Ribs Will Surprise You! Outdoor Cooking

Oh my God! Super! And meet the chef in person. Welcome! Hello! Come in! Thank you! And we can get started on cooking. See, we have lots of lamb. And this is lamb neck and lamb ribs. First half of the party. I see we're going to be cooking some lamb today. Yes, of course. We're going to prepare the lamb today. Lamb neck. That's how we call it. I hope it'll be good. Okay, now let's do it. Let's get started. I absolutely love lamb. I'm a Central Asian girl. Now, I just love lamb and looking forward to learn from you. Let's do it. Inshallah. We're starting to pierce with our metal things through the ribs. And basically, the skewers of just knowing how to handle them. I'll chop, in this case, or whatever we're going to be doing for the sauce. Like a veggie, in any culture, potatoes are so... Wow! Wow, look at this! Nice! Wow, this is so big and flavors in my mouth. It's just in me. I miss U.S. so much. But gosh, the good food here is just the very, very best. Of course! Finally, I get to do something. We're going to add some salt. Lots of salt. I get to add some pepper. Other side. Very simple, but sometimes black pepper is all I need. Let's look at the pot. We're going to cook this as well, inshallah. Let's go get the wood. Okay. Very nice. One day in the village, full-arm workout. Let's do this. Let's light up this torch. Oh my God! That was some fast and furious action. These super knives are for you now. Order from the website you see on the screen. I'll send them to you. I remember those days when I picked alca when I was a little girl. And I spent about 12 years in U.S. We found a closer branch. Lots of alca. Flavor. Super. That was awesome. Super. Hot cauldron. We're going to add some of the salt worms. Let's do this. Time for the garlic. Now we're adding up some garlic. Isn't that an interesting combination of flavors? Of course, some paprika, some... Okay, we've got this. Oh, I can already imagine. A wilderness tribe. With your help. Cover it up. Until the meat is fully cooked. The alca is getting softer. The smell of the garlic and alca mixture. And we will filter it out pretty good. Very nice. Yes, very very beautiful. Let's have some tea. Oh, let's do this. Let's drink some tea. Azeri tea is full of different flowers. And it has some of the black tea leaves as well. Let's just add some more. Make it nice and dark. Water. Alright, let's cover it up. And to keep our black tea hot, we will put it on top of the samovar. Thank you so much. Thank you. Let me pick you up. Of course, thank you. Some lemon. I love drinking it with black tea. Super. Joshua, very good. I like the jam. So good. And have some black tea when it's super super hot in your region. You'll see the difference. For sure. It's time for the sauce to be applied on our ribs. Applied everywhere. I'm an artist, you guys. So that's pretty easy. As an artist myself, here's a special first repeat. Look at that. One more. Okay. Now for another 10 minutes, we're going to let that juices soak into our meat. We good? Let's take it out. That looks crisp. Brown baby lamb meat with potatoes. Good looking. This is just... Let's take them out. Meat around it. It's super super hot. Of course. Hey guys! Come on over! Guys! Come eat! Taxi, taxi, taxi. Come on, take your seats now. The dinner is served! Welcome guys! Okay, perfect. Don't be shy. Grab as much as you can. Doo doo doo doo. I'm so smeedy. Come on. Super.