Kazan kebab with potatoes. Kazan kebab, or one of the best alternative kebabs

27.06.2020 Grill menu

Kebab, kabab, kabob or kabab is translated from Persian as "fried meat". It turns out that kazan-kebab is fried meat in a cauldron. This is an incredibly tasty dish: soft meat, delicate crumbly potatoes and aromatic onions with herbs.

If the weather did not let you go out to fry kebabs today, prepare a kazan-kebab with Uzbek-style potatoes. And believe me, no one will be left offended or disappointed. The table will remain empty and the guests will be happy.

Prepare all required ingredients.

Cut the lamb into small, arbitrary, but equal pieces.

Peel the onions, cut into half rings and add to the meat.

Add sliced lemon slices.

Pour in 2 tablespoons of vinegar. Mix thoroughly, as if squeezing juice from lemon and onion. Cover the bowl with cling film and refrigerate for 30 minutes.

In a cauldron, melt the fat tail fat.

Remove the pickled meat from the marinade, shake off everything that has stuck (onion, lemon) from it, and put it in the boiling, bubbling fat tail fat. Fry the meat over low heat until a beautiful ruddy color. Close the lid tightly and do not open for 10-15 minutes. At this time, the meat will finish cooking and become soft, tender and very tasty. But it became fragrant even in the first minutes of cooking.

While the meat is "ripening", you need to prepare pickled onions with herbs for serving: cut onions into half rings, add chopped greens, 1 tablespoon of apple cider vinegar, a pinch of salt and a pinch of sugar. Stir and let it brew for 7-10 minutes.

Put small peeled potatoes in a cauldron, in fat tail fat. If the potatoes are large, cut into 2-4 pieces.

Fry until tender: golden brown, easily pierced with a fork. When ready, season with salt and pepper to taste.

Reunite potatoes with meat.

Place the Uzbek kazan kebab with potatoes on a large platter.

Top - pickled onions with herbs. Serve with fresh vegetables.

An incredibly tender, aromatic dish will become a delicious decoration for your dinner table. Cook with love!

Kazan-kebab in Uzbek is a hearty and easy-to-prepare dish worthy of your attention. Its recipes are varied, but all of them are united by an obligatory ingredient - meat. In the traditional version, kazan kebab is prepared on the basis of lamb, but it can be replaced with beef and pork. This will not affect the taste of the dish.

Kazan kebab in Uzbek: recipe with photo

So, let's start with the traditional Uzbek dish. Choose high quality fresh lamb for a juicy and soft taste.

On a note! If you are using beef flesh, choose young calf meat, otherwise the cauldron kebab will taste tough.

Composition:

0.7 kg of lamb;
5 potato tubers;
2-3 pcs. Luke;
2 carrot roots;
150 g fat tail fat;
2-3 garlic cloves;
salt;
refined vegetable oil;
blend of spices.

Advice! From spices, give preference to herbs of provencal, cumin and basil.

Preparation:

It tastes better than kebab!

Are you going to have a picnic in nature? Then you need to learn how to cook Uzbek kazan kebab over a fire. This dish will be a worthy substitute for barbecue.

Composition:

2 kg of lamb;
salt;
2-3 potatoes;
2-3 pcs. Luke;
zira;
freshly ground red pepper;
lemon juice;
greens.

Preparation:

We wash the lamb pulp and dry it. You can use meat with bone.
We cut it into "kebab pieces".
Put the pieces of lamb in a deep container, add salt, freshly ground red pepper and cumin.
Stir and cover the container. Let's leave the lamb for an hour.
Lubricate the cauldron with vegetable oil.
Peel and rinse the potato tubers.
We put them in a cauldron without cutting. This trick will help the lamb roast, and not stew in its own juice.
Now we will send pieces of mutton to the cauldron.
Let's cover it and place it over the fire.
Cooking kazan kebab for 40-50 minutes. We make sure that the flame only slightly reaches the cauldron, and the fire is even.
After half an hour, remove the lid and stir the meat. By this time, the liquid has evaporated and the lamb will be fried.
Let's cover the cauldron again. Cook the lamb for 10-15 minutes.
In the meantime, we will clean the onion and chop it into thin rings.
Rinse the greens and chop finely.
Season the onion with freshly ground red pepper, sprinkle with lemon juice and mix with herbs. Leave the onion to marinate.
Serve cauldron kebab with onions.

Cooking master class from Stalik Khankishiev

Kazan-kebab in Uzbek from Stalik Khankishiev is also incredibly tasty. As always, the culinary specialist is happy to share his secrets and tips.

Composition:

1 kg of meat;
0.5 kg of onions;
salt;
0.5 tbsp. filtered water;
1 tbsp. guilt;
blend of spices.

Preparation:

On a note! There is also a variant of making a kazan-kebab in Bukhara style. Not only onions, potatoes, but also bell peppers and tomatoes are added to such a dish.

As you can see, the kazan-kebab in Uzbek resembles an ordinary shish kebab. This oriental dish is distinguished by its heat treatment technology. Experiment with spices and marinades. The only limitation is not to use kefir-based marinades. Cook with pleasure and bon appetit!

See also:

Kazan Kebab, that is, meat cooked in a cauldron without any technological cycles and special labor costs is very difficult to classify in terms of heat treatment. This is not stewed, not stewed, not fried meat, although signs of both, and the third in the finished dish are easily found if it is cooked correctly. This, of course, is not a classic kebab, although the kazan-kebab is as close as possible to the taste of a well-cooked kebab, preserving its own originality. Of course, you need to try it - at least for reasons of an alternative to kebab, which, especially in the season, starts to get boring.

One should remember only one thing: the simplicity of making a kazan-kebab, which, I repeat, requires almost no labor input, is seeming. It is very easy to get at the finish line either meat cooked in its own juice, or dried soles, or even embers. For a kazan-kebab requires jewelry precision in temperature control under the cauldron. If, of course, the kazan-kebab is cooked over the fire. We will definitely talk about this during the preparation of this Central Asian version of the kazan kebab. It differs from others in that the meat is not pre-marinated like a shish kebab and, therefore, its preparation is associated with its own technological nuances.
So, for such a kazan-kebab (for 3-4 people) you need to take:

1.5 kg of meat.
2-3 medium potatoes.
A teaspoon of cumin.
Salt and ground hot pepper to taste.
2-3 medium salad onions, juice of half a lemon and fresh herbs - all of which are garnished with a cauldron-kebab.

If the bones of the cut selected for the cauldron-kebab are large, they should be carefully chopped so that they are no larger than a woman's fist.

The pulp is usually cut like a barbecue - well, a little larger than a walnut.

Salt the prepared meat in a separate bowl with two good pinches of salt, pepper to taste with hot red pepper and add a teaspoon of cumin - this is an essential component of a cauldron kebab. Mix thoroughly, cover and set aside for about an hour. This limits the process of "marinating" meat.

It is better, of course, to cook a kazan-kebab in a bonfire in a classic cast-iron cauldron with a spherical bottom. If there is no special stand under the cauldron, into which it fits tightly about two-thirds of the volume, and the distance from the bottom of the cauldron to the base of the firebox is about 20-30 centimeters, you will need to build a hearth from scrap materials. The main thing is that it corresponds to the above parameters for the fit of the cauldron and the distance from the bottom to the base of the firebox. I do not consider options with hanging dishes, placing them on a wire rack, etc., because they are not suitable.

As soon as the time allotted for "marinating" the meat has passed, you can actually get down to business. To begin with, let's warm up the cauldron by igniting the wood so that the flame is intense and evenly covers the entire bottom part (including the walls) of the cauldron. For the firebox, it is best to use dry small or medium-sized firewood - they burn faster and hotter and it is easier to regulate the temperature with them.

At the bottom of the preheated cauldron, put thinly sliced bacon (if used in the presence of lean meat) and a couple of whole peeled potatoes. Let me explain why this version often uses potatoes. Partially - as an absorbent of excess fat, but mainly so that the meat, if it slides to the bottom of the cauldron, does not "bathe" in fat, which will inevitably drain into this bottom. Ultimately, potatoes cooked with a cauldron kebab are not bad in themselves in a ready-made dish.
Put the seeds around the potatoes, and then, again in a circle, all the harvested pulp. The pulp should literally stick to the walls - this is a sign of a properly heated cauldron.

Now the future cauldron shashlik needs to be tightly covered with a suitable bowl, preferably deep. Such a “cover”, on the one hand, restricts the movement of internal temperature flows, on the other, it leaves some room for them, which is most optimal for a kazan-kebab. I would not use an ordinary lid.

Having closed the cauldron kebab and noticing the time, we will focus on the main thing - regulating the flame under the cauldron. Let us abruptly weaken the cheerful and vigorously burning fire, leaving one or two small poleshka to burn, making sure that the flame barely touches the bottom of the cauldron and is uniform at the same time. For the next 30-40 minutes, while the cauldron kebab is being prepared, we will maintain the burning at exactly this pace, timely putting in a thin "poleshko".

So that those who have little experience in controlling the fire temperature can “catch” the required temperature regime, I will try to explain what will happen in the cauldron itself, under a closed lid, which for the time being does not need to be opened.
When meat is "molded" on the walls of a well-heated cauldron, the process of baking it begins - at least on the side that faces the cauldron. At the same time, fat is melted - laid on the bottom and that which is on the meat, again on the side facing the walls of the cauldron. The lid increases the internal temperature, the meat begins to release moisture, which condenses on the lid, collects on the meat and drains to the bottom in significant quantities.
In fact, stewing of meat in its own juice begins, which, as the temperature under the cauldron decreases, turns into languor. This process is accompanied by an increase in pressure under the lid and optimization of all thermal processes - that is why in a properly prepared cauldron kebab there is no meat in the form of soles (provided, of course, that no raw materials were used). The crockery that I use as a lid is bulky and heavy enough to be moved by the steam pressure. You should take this moment into account, and if in doubt about the dishes, put the appropriate weight on it.

Finally, during the preparation of the cauldron kebab, even under a tightly closed lid, the moisture evaporates completely and essentially begins frying the meat in the remaining fat, although there is not much of it. This line, when the moisture evaporated and the roasting began, is very easy to catch by listening to the cauldron itself. It will stop making sounds characteristic of a boiling liquid. This usually happens 10 minutes before the end of the cooking of the cauldron kebab, provided that the specified temperature regime is observed - that is, approximately 25-30 minutes after the cauldron is closed with a lid. The start of frying is a signal that the lid can be lifted, carefully remove the potatoes, mix the contents of the cauldron thoroughly, return the potatoes and close again for 10 minutes, maintaining a small flame under the cauldron. This will give the meat an even finish and an appetizing color.

Well, for a business trip, you definitely need to prepare onions for the future dish - this is one of the main seasonings for kazan-kebab. To do this, cut into thin rings two or three good onions, carefully squeeze the rings with your hands and rinse them several times in cold running water. Add some finely chopped greens, lightly pepper with red hot peppers and season with about a tablespoon of lemon juice or 6% quality vinegar. Mix thoroughly.

Put the kazan-kebab on a large plate (you can also add potatoes here - it will be in great shape), pour the remaining fat from the cauldron on top, put the prepared onion. One of the wonderful dishes, absolutely unique in tenderness and taste, can be served on the table!

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We all love to go out into nature, to relax after a hard working week. Affectionate sun, warm breeze and excess of fresh air cannot but awaken a feeling of hunger in a person. A healthy appetite always appears in nature. Only during rest you do not want to spend a lot of time cooking.

What to do in this case? The salvation will be the recipe for kazan-kebab. This dish is amazingly tasty, rich, aromatic, and it is prepared quickly and easily.

The food is prepared by itself

Do you know a lot of dishes, moreover, deliberately delicious and satisfying, which can be prepared practically without the participation of the hostess? There are few of them. The recipe for kazan-kebab in Uzbek will be just a godsend for those who like to relax in nature, while pampering themselves with delicious meat dishes.

This dish combines harmonious culinary beauty and simplicity. In addition, the recipe for kazan-kebab is also distinguished by its versatility. The dish can be prepared from any type of meat and anywhere. For example, everyone's favorite shashlik is a dish that does not tolerate the presence of a gas stove or oven. A good kebab can only be obtained on coals after carefully thought out preliminary marinating.

But cooking a kazan-kebab (recipe with potatoes) on the stove is as easy as shelling pears. The taste will not change at all, and no more time is wasted on cooking. So, let's get down to mastering a universal, delicious dish that helps out on vacation and at home.

Meat selection

If you translate the name of the dish, then kebab means "shashlik", kazan - the meaning of the word is clear without translation. Therefore, the dish is called "kebab in a cauldron". For barbecue, as you know, there is no meat better than mutton. And if you decide to use a really classic recipe for kazan-kebab, then you will not find the meat of a young lamb better.

Of course, a prejudiced attitude towards this type of meat or the inability to get lamb forces them to use beef or pork for cooking (may the eastern peoples forgive the author). Kazan-kebab is good because the choice of components is wide enough.

Required Ingredients

lamb (beef or pork) - 1 kg;
three heads of (large) onions;
450-500 g of potatoes;
vegetable oil;
0.5 stack water.

Spices

Uzbek cuisine. Kazan kebab: recipe on the grill

Since we decided to go according to the classics, then first we will cook a cauldron kebab on the grill. Before starting to prepare food, we kindle a fire under the barbecue and warm up the cauldron well.

Pour oil to the bottom and send two halves of the onion there. And while the bulbs will give their juices and aroma to the oil, we proceed to cutting the meat. The lamb should be cut into fairly large pieces (like a shish kebab). We take out the onion, send meat pieces to its place. Fry the lamb until golden brown. We take out on a plate.

Now it's time to fry the potatoes. The pieces should also be large. If you take small potatoes, then according to the recipe, the kazan-kebab can also consist of whole potatoes. If the vegetables are medium in size, then boldly cut into two halves and send them to butter. After the same appetizing crust appears on the potato as on the meat, we combine the two main ingredients.

It remains to season the meat with vegetables with spices (salt, cumin, pepper) and finely chopped onions. Pour half a glass of cold water here, close the lid. According to the recipe, lamb cauldron kebab should be simmered for a long time. It will take about three hours, and only then will the dish be finally ready. When serving, do not forget to add finely chopped herbs: parsley, cilantro, basil.

Kazan-kebab from beef. Stovetop recipe

If you can't get out into nature, and you want to pamper your guests or households with something tasty and appetizing, then we suggest you cook a kazan kebab on the stove. This recipe is as simple as in the first case, but the cooking time will take an order of magnitude less. Perhaps this is the ideal version of a hearty Sunday dinner for the whole family, which all housewives will appreciate.

Products for the dish

Process

Since we do not have a cauldron and a barbecue bursting with heat at hand, there is no real wood fire and a lot of time for languishing, it is recommended to marinate the meat before cooking. This will make it cook faster and make it more flavorful and juicy.

For the marinade, mix half a glass of water, vinegar, lemon juice and a little pepper mixture. Add a little beef cut into large pieces and send to marinate for an hour. Lemon wedges can also be sent to the marinade (they will come in handy for decorating a dish a little later). After the meat is ready, we proceed to frying the products.

Put a couple of cloves of garlic and two halves of an onion in boiling oil. As soon as the onion "seizes" a little with gold, take out the vegetables. Now it's time for pickled beef. As in the first case, to begin with, simply fry the meat over the highest heat until crusty. Put it on a plate. We send potatoes to be fried (cut into large wedges). Bring the potato slices to a blush and add the meat to it.

It's spice time. We recommend grinding cumin and coriander in a mortar to make the aroma even more intense. Salt vegetables and beef, pepper a little. By the way, you can use sea salt or flavored salt (with herbs and spices). Add water and close the lid. On the stove, the kazan-kebab is cooked for about 1-1.5 hours.

Innings

Take a large deep plate. The meat is sent to it first. Then we carefully take out the potatoes, put them on top of the meat. Sprinkle the dish with a mixture of fragrant fresh herbs on top. You can take a little less cilantro, and more parsley and basil. You can decorate a plate with a cauldron kebab with a bright yellow lemon slice.

Pickled lemon slices taste very good too. In such a dish as kazan-kebab, nothing is lost and everything goes to work. Decorations and tasty additions to the meal can be halved fresh tomato, cucumber or zucchini fried to a crisp.

Housewives who love experiments speak of the kazan-kebab dish as an incredibly useful culinary discovery. It turns out that instead of potatoes, you can safely use any other side dishes: buckwheat porridge, boiled crumbly rice, stewed vegetables and even ordinary pasta.

Meat, properly marinated and flavored with the right selection of spices, will go perfectly with any side dish. Kazan kebab is a real find for busy housewives. Bon appetit, everyone!

Description

Uzbek kazan kebab is a seemingly simple, but in fact, rather complicated meat dish in preparation, requiring a certain skill and intuition from the culinary specialist. Otherwise, instead of juicy meat in a cauldron (this is how the name is translated), somewhat reminiscent of a shish kebab, you will get just stew or meat scraps, tough as a sole.

Kazan-kebab can be cooked at home on the stove, but it is more correct and better to cook it in a cauldron over an open fire. Our step-by-step recipe with a photo will tell you about all the details of the process. Kazan-kebab, with the right approach, acquires an amazing taste and aroma that is unlike anything else, but this is only if you correctly regulate the fire under the cauldron. Therefore, read the recipe carefully and follow the step by step photos.

In the classic version, the cauldron kebab is made from lamb, but in fact, any meat (beef, veal, pork, chicken) with fat will do. So if you have a lean tenderloin, be sure to add a few pieces of lard. The meat on the bone looks great in a kazan-kebab, but the bones need to be cut so that their size does not exceed the size of a woman's fist. The pulp is cut like a shish kebab. Before cooking, the meat is not marinated, but simply flavored with a small amount of spices, aged for about an hour, and then sent to the cauldron.

You will read all the details a little lower in the recipe, so do not delay and immediately start cooking.

Ingredients

(1.5 kg)
(2 pinches)
(2 tsp.)
(taste)
(2-3 pcs.)
(2 pcs.)
(1 tbsp. L.)
(taste)

Cooking steps

We cut into medium pieces 1.5 kg of any meat.

We send it to a bowl and season with 2 generous pinches of salt, 2 tsp. cumin (cumin) and hot red pepper to taste. Cover the meat with a lid and set it aside for about 50-60 minutes.

While the meat is soaked in spices, we will prepare the hearth, because in this case, a kettle on the crossbar will not work. Ideally, we need a traditional Uzbek spherical cauldron on a special stand supporting it 20-30 cm above the firebox... If there is no such structure, you will have to build it yourself. The main thing in this case is to maintain the specified distance from the bottom of the cauldron to the base of the furnace, and also to ensure that the fire evenly covers the entire bottom by about 2/3 of the cauldron's volume. Having built a hearth, we begin to warm up the cauldron, for which we make an intense fire covering the bottom and walls. Hint: Use small or medium-sized logs as they burn better and allow easy temperature control.

At the bottom of a well-heated cauldron, first lay out pieces of bacon (if you use them), and then 2-3 peeled potatoes (they are needed to absorb fat, and also prevent the meat from rolling down to the bottom during cooking, where the fat is most, i.e. because in it it will not fry, but languish). We lay out pieces of meat around the potatoes, which will literally stick to the walls of the cauldron if it is warmed up correctly.

After that, cover the cauldron-kebab with a deep bowl and immediately reduce the heat, leaving literally 2-3 medium-sized logs burning. As a result, the flame should barely touch the bottom of the cauldron, but at the same time warm it up evenly. This temperature regime should be maintained for the next 30-40 minutes, throwing up small logs in time. But 10 minutes before the end of cooking (that is, about half an hour after covering with a bowl), when the moisture evaporates and frying begins (this moment can be determined by the sound), the bowl will need to be removed, and the meat will need to be mixed and covered with a bowl again. We do not change the temperature regime either before or after!

While the cauldron kebab is fried, we will prepare an onion garnish for it. To do this, cut 2 large onions into thin rings, knead them with handles and rinse them in running water. After that, season the onion with finely chopped herbs and season with 1 tbsp. l. lemon juice (can be substituted with good 6% vinegar); and hot paprika to taste.