Kabob (kazan-kabob) is a dish of Uzbek cuisine. If you plan to gather a large group of friends or family at the table this weekend, then Uzbek-style kazan-kabob is quite suitable for such a feast. The dish doesn’t require any special preparation, but it turns out so delicious that you’ll just lick your fingers! The meat is aromatic, soft, and just begs to be put into your mouth, separating from the bones. And the potatoes, while maintaining their external shape, crumble when lightly pressed with a fork, absorbing the rich, spicy broth. Be prepared to be asked for more, even though there are plenty of snacks!

Therefore, stock up on a large cauldron and good lamb. The potatoes need to be small and not starchy so that they do not fall apart during prolonged stewing. Spices include cumin and ground black pepper. You can take a mixture of spices for pilaf; it contains enough of both. By the way, kazan-kabob means “kebab in a cauldron.”

Necessary ingredients for preparing Uzbek-style Kazan-kabob: lamb, potatoes, spices, salt, butter or lamb lard, and onions when serving.

Rinse the meat, remove tendons, cut into pieces, and leave some with bones. Add salt, rub with spices and leave while we work on the potatoes.

Peel the potatoes, wash and dry.

Heat the oil and fry the potatoes on all sides until golden brown.

When the potatoes are fried, add the prepared meat. Fry.

Add half a glass of water, close the lid and simmer over low heat for an hour and a half.

After this time, the kabob is ready, the aroma will not leave anyone indifferent!

Stir it carefully so as not to damage the potatoes. Uzbek-style kazan-kabob is served with thinly sliced ​​fresh or lightly pickled onion in vinegar.

Very, very tasty!

• lamb meat: – 1.5 kg;
• lamb fat: – 200 grams;
• salt: – 2 good pinches;
• zira: – 2 heaped teaspoons;
• chili pepper (ground) for sharpness and piquancy of taste: – 0.5 teaspoon.
• potatoes: – 2-3 pcs. medium or large size;
• onions: – 2 large heads.
• lemon juice: – 1 tablespoon (sometimes you can find recommendations to replace juice with good vinegar, but this is a bad idea);
• fresh greens: – 1 large bunch (it is best to take parsley, cilantro, marjoram, dill “does not go well with this dish”).

• Preparation time: 00:30
• Cooking time: 00:50
• Number of servings: 6
• Complexity: light

Preparation

The equipment you will need first of all is a large spherical cauldron, as well as a deep bowl and a large sharp knife.

The Uzbek dish Kazan-kebab, a photo of which is in the article, is served with an onion garnish. It’s very simple to prepare: you need to cut the onion into thin half rings and mash it thoroughly with your hands, add finely chopped greens, pour lemon juice over everything and mix. Place the onion salad on a wide flat plate or dish and place the meat in the middle. Kazan kebab in Uzbek style is ready! It goes well with fresh vegetable salad and cold green tea.

By the way, potatoes that were cooked in a cauldron along with meat are not served on a platter. For some reason, the Uzbeks throw it away, but you can eat it somewhere in a secluded place, because potatoes soaked in fat and spices are also very tasty.

Kazan kebab is a national Uzbek meat dish. Literally translated as “shish kebab in a cauldron.” Indeed, the meat tastes like kebab, but still has its own characteristics. Cooking food is not easy. This will require both time and skill. But having a recipe on hand with a step-by-step explanation of the process, you can cope with the task with an A+ and get juicy, soft and flavorful meat!

Preparation stage

This Uzbek dish cannot be prepared at home on a gas stove, no matter how the “experienced masters” convince you. Of course, if you do everything strictly according to the recipe, then you will get delicious meat at home, but it will not be an Uzbek-style kazan-kebab, but delicious fried meat in a Russian-style cauldron. But you just want a national twist! Therefore, we will cook correctly.

First, let's prepare the hearth and utensils. From stones or bricks you need to build a hearth about 70 cm high with a wide burner so that the fire warms up the bottom and sides of the cauldron well. Arrange a crossbar on top so that the bottom of the cauldron is at a distance of 20-30 cm from the surface of the fireplace. Instead of a crossbar, some use special high stands. You can buy a ready-made firebox and place it in the yard of your house or cottage. It's much more convenient.

Instead of an afterword

The Uzbek dish described above cannot be prepared in the kitchen without losing its oriental flavor. But “shish kebab in a cauldron” will still be very tasty, juicy and aromatic. It can be served not only for lunch, but also for the holiday table. If you are ready to accept the loss of an oriental accent, then the lamb can be replaced with pork or beef (although avoid the poultry). The list of seasonings can also be expanded and use coriander, allspice or ground black pepper, bay leaf and cumin, and instead of lemon juice, 6% apple cider vinegar or dry red wine is quite suitable.

Uzbek-style Kazan-kebab is a hearty and easy-to-prepare dish worthy of your attention. Its recipes are varied, but they are all united by an essential ingredient - meat. Traditionally, kazan kebab is prepared using lamb, but it can be replaced with beef or pork. This will not affect the taste of the dish.

Kazan-kebab in Uzbek: recipe with photos

So, let's start with the traditional version of the Uzbek dish. Choose high-quality fresh lamb for a juicy and mild-tasting dish.

On a note! If you use beef pulp, give preference to young veal meat, otherwise the cauldron-kebab will taste tough.

Compound:

• 0.7 kg 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! For spices, give preference to herbs de Provence, cumin and basil.

Preparation:

It tastes better than kebab!

Are you planning 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 replacement for shish kebab.

Compound:

• 2 kg lamb;
• salt;
• 2-3 potatoes;
• 2-3 pcs. Luke;
• cumin;
• freshly ground red pepper;
• lemon juice;
• greenery.

Preparation:

1. Wash the lamb flesh and dry it. You can use meat with bones.
2. We cut it into “kebab pieces”.
3. Place the pieces of lamb in a deep container, add salt, freshly ground red pepper and cumin.
4. Stir and cover the container with a lid. Let's leave the lamb for an hour.
5. Lubricate the cauldron with vegetable oil.
6. Peel and wash the potato tubers.
7. Place them in a cauldron without cutting them. This trick will help the lamb to fry rather than stew in its own juices.
8. Now let's put the pieces of lamb into the cauldron.
9. Let's cover it and place it over the fire.
10. Cook the cauldron kebab for 40-50 minutes. We make sure that the flame only slightly reaches the cauldron, and the fire is even.
11. After half an hour, remove the lid and stir the meat. By this time the liquid will have evaporated and the lamb will be cooking.
12. Let's cover the cauldron again. Cook the lamb for 10-15 minutes.
13. In the meantime, let’s clean the onion and chop it into thin rings.
14. Wash the greens and chop finely.
15. Season the onion with freshly ground red pepper, sprinkle with lemon juice and mix with herbs. Let the onions marinate.
16. Serve the cauldron kebab with onions.

Cooking master class from Stalik Khankishiev

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

Compound:

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

Preparation:

On a note! There is another option for preparing Bukhara-style kazan-kebab. Not only onions and potatoes are added to this dish, but also bell peppers and tomatoes.

As you can see, the Uzbek-style kazan-kebab resembles an ordinary shish kebab. What distinguishes this oriental dish is the technology of its heat treatment. Experiment with spices and marinades. The only limitation is do not use kefir-based marinades. Cook with pleasure and bon appetit!

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, tender crumbly potatoes and fragrant onions with herbs.

If the weather didn’t allow you to go out and barbecue today, prepare a Kazan kebab with Uzbek potatoes. And believe me, no one will be left offended or disappointed. The table will remain empty, and the guests will be satisfied.

Prepare all the necessary 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.

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

Melt fat tail fat in a cauldron.

Remove the marinated meat from the marinade, shake off everything that sticks to it (onion, lemon), and place it in boiling, bubbling fat tail fat. Fry the meat over low heat until beautifully golden brown. Close the lid tightly and do not open for 10-15 minutes. At this time, the meat will complete its 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 the pickled onions with herbs for serving: cut the onions into half rings, add chopped herbs, 1 tablespoon of apple cider vinegar, a pinch of salt and a pinch of sugar. Stir and let sit for 7-10 minutes.

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

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

Combine potatoes with meat.

Place the Uzbek Kazan kebab with potatoes on a large plate.

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

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

Description

Uzbek kazan kebab is a seemingly simple, but in fact quite difficult to prepare meat dish, requiring a certain skill and intuition from the cook. Otherwise, instead of juicy meat in a cauldron (that’s how the name is translated), somewhat reminiscent of a shish kebab, you will end up with just stewed meat or meat scraps as hard as a sole.

Kazan kebab can be prepared 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 photos will tell you all the details of the process. With the right approach, cauldron kebab acquires a stunning, unique taste and aroma, 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, kazan kebab is made from lamb, but in fact, any meat (beef, veal, pork, chicken) with fat is suitable. So, if you have a lean cut, be sure to add a few pieces of lard. 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. The meat is not marinated before cooking, but simply seasoned with a small amount of spices, aged for about an hour, and then sent to the cauldron.

You will read all the details below in the recipe, so don’t delay and start cooking right away.

Ingredients

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

Cooking steps

Cut 1.5 kg of any meat into medium pieces.



Place it in 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 aside for about 50-60 minutes.



While the meat is soaked in spices, let’s prepare the fireplace, as a simple pot on a crossbar will not work in this case. Ideally, we need a traditional Uzbek spherical cauldron on a special stand that supports 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 firebox, and also to ensure that the fire evenly covers the entire bottom of approximately 2/3 of the volume of the cauldron. Having built a fireplace, we begin to warm up the cauldron, for which we build an intense fire, covering the bottom and walls. Tip: Use small to medium logs as they burn better and allow you to easily adjust the temperature.



At the bottom of a well-heated cauldron, first place pieces of lard (if you are using them), and then 2-3 peeled potatoes (they are needed to absorb fat and also prevent the meat from rolling to the bottom during cooking, where there is the most fat, i.e. because in it it will not be fried, but simmered). We place pieces of meat around the potatoes, which will literally stick to the walls of the cauldron if it is heated correctly.



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



While the kazan kebab is finishing cooking, prepare an onion side dish for it. To do this, cut 2 large onions into thin rings, mash them with your hands and rinse them in running water. After this, season the onion with finely chopped herbs and season with 1 tbsp. l. lemon juice (can be replaced with good 6% vinegar), as well as hot red pepper to taste.



Place the finished Uzbek Kazan kebab along with the potatoes on a large plate, pour over the melted fat from the Kazan and surround with pickled onions.



Bon appetit!