Kazan kebab with vegetables. Kazan-kebab in Uzbek: how to properly prepare a traditional dish? Recipe with photo from Stalik Khankishiev. In addition to meat you will need

Today we want to tell you how to cook a delicious oriental dish, kazan kebab. The recipe for this hearty treat is not too complicated, and therefore you can easily repeat it in your kitchen.

Lamb kazan kebab

The name of this dish can be translated as “shish kebab in a cauldron.” If you don’t have the opportunity to go outdoors, then cook the meat at home. You will be surprised, but it will turn out no less tasty and aromatic.

Required Products:

Lamb pulp - 700 grams.
Onions - three pieces.
Half a lemon.
Black pepper - half a teaspoon.
Salt.
Coriander - one teaspoon.
Zira - half a teaspoon.
Red wine - 100 ml.
Greenery.
Apple vinegar.
Red onion.
Half a pomegranate.

To prepare a delicious oriental dish, read our recipe carefully. Lamb kazan kebab is prepared quite simply.

Recipe

Cut the meat into not too large pieces.
Crush the coriander and cumin in a mortar.
Peel the white onion and cut it into thin rings. Transfer it to a deep container, mix with salt and prepared spices. After this, crush the onion with your hands to release the juice.
Combine the onion with the meat and mix well. Next, pour wine into the food and add lemon.
Cover the lamb with a plate, place a weight on it and leave to marinate for two or three hours.
Peel the red onion and cut into thin half rings. Rinse the workpiece with running water and transfer to a salad bowl. Add chopped herbs and apple cider vinegar.
Heat the cauldron without adding oil to it. Place the meat with the fatty side facing the sides. If you use lean meat, add vegetable oil to it.
Cover the pot tightly with a lid and place it over low heat.
Fry the meat for half an hour. After this, open the lid and make sure that all the liquid has evaporated. If this does not happen, then stir the lamb and cook it under a closed lid for another 20 minutes.

Place the pickled onions on a plate and the meat on top. Garnish the kebab cauldron with pomegranate seeds and serve with fresh vegetable salad and green tea.

Beef kazan kebab

Delicious marinated meat, fried until crispy, will appeal to lovers of original oriental dishes. This time you will need the following ingredients:

One kilogram of beef pulp.
100 grams of lamb fat.
Two kilograms of potatoes.
Two medium sized onions.
Three juicy tomatoes.
100 ml vegetable oil.
Three spoons of spices - you can use ready-made barbecue seasoning or mix cumin, coriander, dry basil and hot red pepper yourself.
Salt.
Dill and cilantro.

How to cook

Please read the following instructions carefully:

Cut the meat into large pieces and then mix it with two tablespoons of spices.
Cut the tomatoes into circles and the onion into half rings. Mix the vegetables with the beef and refrigerate for five or six hours.
Peel the potatoes, wash them thoroughly and cut the tubers into two parts.
Cut the fat into cubes and melt it in a cauldron until there are cracklings, which then need to be removed with a slotted spoon.
First, fry the potatoes in a cauldron. To do this, place it in the fat and occasionally turn it over with a slotted spoon.
When the potatoes acquire a bright golden hue, remove them and place them on a plate. Pour excess oil back into the cauldron.
Fry the marinated meat until golden brown, then pour a little water into it and simmer for about another 20 minutes.
Remove the lid from the cauldron and wait until the excess moisture evaporates. After this, return the potatoes, add the remaining spices, mix everything and cook the dish for ten minutes.

Serve the kebab on a large flat plate, garnishing it with chopped herbs.

Kazan kebab. Recipe with potatoes and pork

This traditional dish is most often made with lamb. However, any meat will do, and we suggest you make it this time with pork.

Ingredients:

Meat - one and a half kilograms.
Salt.
Zira.
Ground chili pepper.
Three potatoes.
Two onions.
A tablespoon of lemon juice.
Fresh greens.

So, here is a simple recipe for kazan kebab:

You need to take enough pork to feed all your guests. You can increase or decrease the amount of meat as desired. Cut the pulp into pieces, place it in a bowl, and then mix with salt and spices. Cover the pulp with a plate and marinate it for about an hour.
Heat a cauldron, melt pieces of fat in it, and then place peeled potatoes on the bottom. Place the pieces of pork around it so that they do not roll down.
Close the cauldron with a lid and reduce the heat.
When the moisture has evaporated, stir the meat and cover it again.
While the main dish is cooking, prepare the side dish. To do this, peel and thinly chop the onion. Then mix it with finely chopped herbs and lemon juice.

When the dish is ready, place it on a plate and arrange the onion salad around the meat and potatoes.

Kazan kebab in Uzbek style. Recipe

This dish is considered festive. Traditionally, it is cooked outdoors in a large cauldron, which is previously placed on the hearth.

Required products:

One kilogram of lamb - loin or ribs are perfect for this dish.
Potatoes - one and a half kilograms.
Lamb fat - 200 grams.
Spices - salt, cumin, ground pepper.

You can read the recipe for making kazan kebab below:

Cut the fat into small cubes and place it in a well-heated cauldron.
Remove the cracklings.
Place peeled and well-washed potatoes into the cauldron. Add salt and sunflower oil.
When the potatoes are fried on all sides, transfer them to a separate bowl and remove for a while.
Place the meat marinated in spices and fry it until done.
Reduce heat and return potatoes to the cauldron. Pour one glass of cold water into the food, cover it with a lid and simmer for one hour.

Place the finished meat in a heap on a large dish, place the potatoes around (try to keep them whole) and garnish with thinly sliced onions.

Kazan kebab in Bukhara style

Here is another option for preparing a delicious oriental dish. To prepare it we will need:

Vegetable oil - 200 ml.
Beef - one kilogram.
Potatoes - five pieces.
Onions - three pieces.
Tomatoes - three pieces.
Bell pepper - three pieces.
Salt.
Ground black pepper.
Zira.
Dill.
Water.

How to cook Bukhara kazan kebab? You can read the potato recipe below:

Heat a cauldron and pour vegetable oil into it.
Cut the meat into medium pieces.
Peel the potatoes, dry and cut into slices.
Cut the onion into quarter rings.
After this, cut the tomatoes into cubes and the sweet peppers into half rings.
Place the prepared potatoes in oil and fry until golden brown. When it's ready, remove the slices using a slotted spoon and transfer them to a plate.
Drain the excess oil from the cauldron and place the meat in it. Cover the dish with a lid and fry the beef until golden brown.
Place the onion in a cauldron, add salt and ground pepper. Mix the ingredients.
After a while, add tomatoes to the meat and simmer everything together for some more time.
Rub the cumin in your palms and also add it to the cauldron.
Pour water into the food and add chopped pepper. Simmer the dish for another seven minutes.

Place the meat on a plate with potatoes, sprinkle it with chopped herbs and serve.

Kebab in a cauldron

Meat (lamb, pork or beef) - one and a half kilograms.
A teaspoon of salt.
One hot pepper (the quantity can be reduced or omitted altogether).
A tablespoon of cumin.
One kilogram of onions
100 or 150 grams of lard.
Green cilantro and dill.
Ground black pepper - a few pinches.

Cut the meat into pieces, sprinkle it with cumin and pepper.
Cut the peeled onion into rings and finely chop the greens.
Heat a cauldron and place pieces of lard on the bottom. Place some of the prepared meat on top of them.
Sprinkle the pork or beef with a layer of onion and place the herbs on top.
Alternate layers of meat, onions and herbs until you run out of ingredients. If you like a spicy taste, then place a pod of hot pepper on top of the food.
Cover the cauldron with a lid or plate so that it fits snugly against the walls.
Cook the meat over low heat, and when it starts to brown, stir all the ingredients.

Simmer the dish over low heat for another ten minutes.

Kazan-kabab of lamb ribs

Ingredients:

A kilo of ribs.
Three onions.
A kilogram of potatoes.
Salt and spices to taste.
Oil.

So, let's prepare kazan kebab. Read the recipe here:

Peel and cut the potatoes into large pieces, and then deep-fry them.
Place the ribs in a large saucepan, mix with the cumin, salt and ground pepper. If desired, you can add hot red pepper. Marinate the meat for at least an hour.
Fry the prepared ribs in a preheated cauldron.
When the meat is browned, place the potatoes on it, add salt and spices to taste.
Cover the dish with a lid and simmer its contents for one hour.

Place the meat on plates, garnish with chopped onions and chopped herbs. Place the potatoes around the fried pieces.

Conclusion

We hope that you will like the kazan kebab, the recipe for which you choose. Fragrant and juicy meat can be made not only in nature, but also at home. Therefore, prepare it for your loved ones for lunch or dinner and surprise them with an original treat.

Uzbek-style Kazan-kebab is a hearty and incredibly tasty dish of lamb or beef with vegetables and potatoes. Traditionally, the dish is prepared in a cauldron, but if you don’t have one in your kitchen arsenal, it can be replaced by a deep steel pan with a thick bottom. How to prepare a dish correctly so that the meat remains juicy and tender, and the vegetables absorb the aroma of the spices? We present you classic recipes for oriental treats.

Number of servings: 6
Cooking time: 120 minutes

Lamb kazan kebab with potatoes

Kazan kebab with lamb ribs potatoes is a simple, tasty and satisfying dish.

To prepare it you will need:

1 kg lamb ribs,
1 kg potatoes,
a teaspoon of salt,
spices (half a teaspoon each of cumin and ground black pepper),
sunflower oil (100 ml).

Cooking method:

Meat and vegetables for the cauldron kebab are cut coarsely: the ribs can be simply divided, the flesh cut into pieces, medium and small potatoes can be placed whole in the cauldron, large ones can be divided in half.
Heat the oil in a cauldron or deep saucepan over high heat.
Place the pieces of lamb into the heated oil and fry until golden brown. Tip: To ensure that the juice is “sealed” inside the pieces, try to turn them over as little as possible during frying.
After the meat is completely fried, remove it from the cauldron with a slotted spoon and set aside.
Place potatoes in oil, fry them on all sides and remove them too.
Place fried meat on the bottom of the cauldron, potatoes on it, add salt and spices.
Pour 150-200 ml of boiled water into the cauldron - during the cooking process it will mix with juice, spices and oil and turn into a sauce.
Reduce the heat and leave the kebab to simmer under the lid for one and a half to two hours. During the cooking process, it is necessary to periodically check whether the broth has boiled away and add water as necessary so that the bottom of the cauldron does not dry out. You can serve the dish with fresh vegetables and coarsely chopped herbs.

Kazan kebab (recipe with beef)

To make the beef tender and juicy, the meat is marinated in advance, and during the cooking process, tail fat is added to it. To prepare the dish you will need:

beef pulp – 1 kg,
lamb fat – 100 g,
small potatoes – 2 kg,
2 onions,
3 ripe tomatoes,
vegetable oil – 100 ml,
salt,
spices (cumin, coriander, red pepper, dry basil, parsley or cilantro).

Cut the beef flesh into large pieces, tomatoes and onions into half rings. Stir, add spices and leave in the refrigerator for several hours to marinate the meat.

1. Heat vegetable oil in a cauldron, melt lamb fat in it, remove the cracklings with a spoon or slotted spoon.

2. Fry the potatoes in fat until golden brown, then remove and set aside. Pour the drained oil back into the cauldron.

3. Place meat in hot fat. Fry until a crust forms.

4. After the meat is covered with a golden brown crust, pour a little water into the cauldron and leave to simmer under the lid for 20 minutes.

5. Add potatoes and spices to the meat, stir and simmer for another 10-15 minutes.

Beef kebab is best served with fresh dill, cilantro and tomatoes. Bon appetit!

Literally translated, “Kazan-kebab” means “shish kebab in a cauldron,” which in the original is prepared from lamb. However, due to the specific taste of lamb meat, chefs prepare the dish in different variations, obtaining unsurpassed taste, juiciness and aroma.

A popular dish of juicy meat with aromatic oriental spices in teahouses - establishments that are the Uzbek analogue of European cafes.

To prepare a delicious dish at home, you need:

lamb – 1 kg;
onion – 500 g;
sunflower oil – 200 ml;
spice mixture and salt.

Cooking method:

The meat is cut into portions, which are sent to an enamel pan, where they are salted and sprinkled well with 30 g of spices, including basil, coriander, and hot red pepper.
Then the lamb is placed under pressure.
Oil is heated in a cauldron, onto which meat pieces are placed tightly, covered with thin onion half rings.
The container is covered with a lid, which is not removed during 2 hours of frying, maintaining minimal heat.
At the end, the meat pieces are fried over intense heat, but only for 3 minutes to form a golden brown crust.

How to cook with beef?

It is possible to prepare a cauldron kebab using 1 kg of beef.

In addition to meat you will need:

sunflower oil – 200 ml;
onions – 2 pcs.;
mixture of spices (cumin, basil, hot red pepper) – 50 g;
salt, herbs.

The dish is prepared according to the standard scheme with small additions:

Pieces of meat are sprinkled with ⅔ spices, then mixed with thin onion half rings and sent to the refrigerator for 4-6 hours.
When the meat product is marinated, it is placed in boiling oil and fried until brown.
After the necessary blush appears, such an amount of water is poured into the cauldron so that the surface of the beef remains uncovered.
The meat is stewed for 20 minutes in a closed container, after which the lid is removed and the remaining spices are added.

Cooking with chicken

If you happen to have poultry in the refrigerator and you have no idea what you can cook, you should try making chicken kebab.

For this you will need:

chicken – 1 kg;
tomatoes – 3 pcs.;
lamb fat – 100 g;
spices, salt.

Preparation stages:

The chicken is cut into portions, which are rolled in spices ground with salt.
After 2 minutes, mugs of tomatoes are added to the meat, after which the chicken is sent into the cold for 1-1.5 hours.
The fat cut into pieces is placed in a cauldron where it is rendered.
After the cracklings are removed, the meat is placed in the cauldron and fried until golden brown.
The dish is ready to be served with vegetables and herbs.

Kazan kebab with potatoes and pork

A hearty dish that will not leave anyone indifferent.

For preparation you will need:

900 g pork;
6 potato tubers;
3 onions;
100 g fat tail fat;
tomato;
spices and salt.

In progress:

The pork is cut into pieces, which are rolled in spices, then mixed with onion rings, tomato slices and left for 2-3 hours in a cool place.
The potatoes are peeled and filled with water.
Large parts of potatoes are sent to the melted fat in a cauldron, from which the cracklings have already been removed.
The potatoes are cooked in boiling oil until golden brown and then placed in a bowl.
The meat and onions are placed in boiling fat, where they are fried until cooked.

Recipe for cooking on the grill

In winter, when it’s cold outside, you can use the cauldron as a barbecue. In this case, you should follow the following recipe.

Ingredients:

1 kg pork;
200 g fat tail fat;
5 onions;
1 lemon;
salt and spices (cumin, coriander, basil, chili pepper).

When preparing:

Small pieces are prepared from the meat.
The onion is cut into rings and mixed with salt and spices, after which it is well crushed by hand.
When liquid appears, meat pieces are placed with the onion.
The juice is squeezed out of the lemon and diluted in 100 ml of sparkling water.
After absorbing the onion juice, the meat is poured with marinade.
After one hour, pieces of meat are strung onto wooden skewers, alternating with lard.
A cauldron greased with lard is placed on medium heat and heated to 80°C.
Place chopsticks in the container so that the pork lightly touches the bottom.
When ready, the sticks rotate around their axis.

Kazan kebab in Bukhara style

An appetizing lamb kebab for a friendly company, prepared from the following ingredients:

meat – 1 kg;
onions and tomatoes – 2 pcs.;
bell pepper – ½ piece;
sunflower oil – 200 ml;
salt and spices (cumin, red pepper and coriander).

To treat the crowd to barbecue in a cauldron:

The lamb is cut into pieces, which are fried in a container with hot oil.

To complete the recipe you will need:

ribs – 1 kg;
onions – 4 pcs.;
fat tail fat – 150 g;
spice mixture and salt.

During creation:

The rib portion is cut in such a way that each rib has an equal amount of meat on both sides.
The ribs are sprinkled with spices and salt and arranged with onion rings.
After 2 hours, the fat is rendered in the cauldron, into which the ribs are placed and fried until cooked.

“Kazan-kebab” means “shish kebab in a cauldron.” A dish of oriental cuisine, it is popular in different countries of the world. The traditional recipe uses lamb.

Benefits and harms

The beneficial properties of lamb are due to:

High protein content.
A large amount of useful substances and microelements, vitamins A and B.
Low percentage of cholesterol (in young lamb the percentage is higher).
Contains lecithin, which has a beneficial effect on the human digestive system and also stabilizes cholesterol metabolism in the blood.
The use of lamb fat as a treatment and prevention of colds.

Abuse of lamb, like other types of meat, can be harmful and provoke the appearance of certain diseases (obesity, sclerosis). It is not recommended to consume in large quantities for people suffering from arthritis and the elderly.

Difficulty, cooking time

The degree of difficulty in preparing the dish in question is considered average. It takes from 2 to 6-7 hours to make, most of which is spent on marinating, and 40-60 minutes on preparing the dish itself.

Food preparation

The traditional recipe uses meat and onions in equal proportions (for 1 kg of lamb - a kilogram of onions). In the original, the dish is prepared from lamb, but lamb meat can be replaced with pork, veal, beef, and chicken. You can add vegetables (potatoes, carrots, garlic, zucchini, eggplant, celery, peppers).

How to cook Kazan kebab - recipe with photo

proteins – 10.3 g;
carbohydrates – 6.1 g;
fat – 23 g;
calorie content – 271 kcal.

To prepare two servings you will need:

400 gr. lamb and onions;
black pepper;
a teaspoon of cumin;
a few sprigs of cilantro.

Use salt according to your taste.

Step-by-step preparation:

First you need to prepare the marinade for the lamb. To do this, divide the lamb into pieces (about 3 cm thick).

Combine onion with chopped cilantro and 0.5 tsp. salt, mix with your hands, squeezing the mass. This way, the onion will release its juice faster. Place the lamb on the vegetable mixture and sprinkle with black pepper and cumin. It is advisable to use freshly ground pepper, and grind the cumin in a mortar or grind it with your hands.
First of all, mix the lamb pieces with spices. After this, you need to tightly cover the pieces of meat with a layer of onion. Place the product in the refrigerator for 4-6 hours to marinate.
After the time has passed, you can begin preparing the dish, which will require a heated cauldron. You need to place the marinated lamb in it so that each piece sticks to the walls of the dish with the fatty side.
You can place the remaining marinade on the bottom of the dish. If there is not enough juice in the marinade, you can add a little water (1/2 cup). Set the heat to high for the first 10-15 minutes of cooking, then reduce to low.
You need to cook under a closed lid, which should also be heated. You should stir the onion periodically. If the lamb is not too fatty, you can add a little vegetable oil to prevent the onions from burning when the water evaporates.
When the time comes to reduce the heat, the pieces of lamb will fall to the bottom of the pan on their own. If this does not happen, you should carefully remove them with a spatula and mix with the onion mass.
Then add a glass of wine, vegetable broth or regular boiled water, turn up the heat. Use a spatula to scrape off any remaining meat juice from the sides of the dish. If the meat remains tough, you need to reduce the heat, close the cauldron with a lid and leave to simmer. If the lamb pieces are cooked to the desired consistency, you should leave the sauce until it thickens. Stir frequently.

Serve the dish with fresh vegetables.

Cooking options

Kazan-kebab in Uzbek

In 100 gr. dishes – 137 kcal. To prepare 6-7 servings you will need the following ingredients:

500 gr. lamb meat;
1 kg of potatoes;
50 gr. lamb fat;
bulb;
1-2 tomatoes;
50 ml plant. oils;
spices (coriander and cumin seeds, ground red pepper, dried basil);
salt (to taste);
fresh cilantro, dill.

Step-by-step preparation:

Wash and dry the lamb, cut into large pieces. Stir in 2 tablespoons of spices.
Peel and cut the tomatoes into thin slices and the onion into half rings. Mix lamb with onions and tomatoes and refrigerate for 5-6 hours. This time is enough for marinating.
At this time, you should peel the potatoes, cut them in half, if the vegetable is large, then into 4 parts. Cut the fat into small cubes.
Place pieces of lard on the bottom of a heated cauldron with vegetable oil. Fry until cracklings appear, then remove them from the dish with a slotted spoon.
Place potato pieces into the remaining oil. Fry until golden brown. After that, also take them out and put them in a bowl. The oil that drains from the potatoes should be poured back out of the dish.
Place the marinated meat pieces in a hot bowl with the remaining oil, fry over maximum heat until a crust appears, stirring.
Then pour in a little water without covering the meat completely. Cover the dish with a lid and simmer for a third of an hour. The heat should be low.
After the time has passed, open the cauldron and evaporate the remaining water. Add potatoes to the lamb, add the remaining spices and salt. Mix all ingredients well and cover with a lid. Simmer the ingredients for about ten minutes more.

Serve the finished dish on a flat plate, sprinkled with chopped dill and cilantro on top.

Kazan kebab in Uyghur style

100 g contains 129 kcal. For 2-3 servings you will need:

400-500 gr. beef meat;
zucchini, carrots;
bell peppers, tomatoes - a couple of pieces each;
one onion;
one garlic clove;
3 tbsp. l. rast. oils;
ground pepper, table salt (to taste);
10 gr. greenery

Step by step recipe:

Wash and dry the beef, cut into small pieces.
Place in a hot cauldron with vegetable oil. Fry over high heat until golden brown. After this, carefully transfer the pieces to a plate.
Peel and finely chop the onion and garlic clove, place in a hot bowl with the remaining oil.
Chop the peeled and washed carrots into thin cubes. Wash and cut the zucchini into pieces. Remove the seeds and tail from the pepper and chop into thin half rings.
After the onion becomes transparent, you can add vegetables one by one, frying them a little.
Wash the tomatoes, remove the peel. To do this, you can pour boiling water over them (this will allow you to peel the tomatoes without much effort). Cut into medium sized pieces.
Add tomato pieces to the fried vegetable mixture.
After this, place the beef in the cauldron, salt and pepper the ingredients to your taste.
Mix the ingredients, cover the cauldron with a lid and leave to simmer over low heat until cooked.

Before serving, you can sprinkle the dish with chopped fresh herbs.

Kazan kebab in Chinese

100 g of dish – 304 kcal. For 4-5 servings you will need:

0.5 kg pork;
egg;
4 – 5 tbsp. l. flour;
spices, salt (to taste);
vegetable oil;
2 tbsp. l. ketchup;
1 tbsp. wine vinegar and brown sugar;
soy sauce.

Cut the pork into thin slices, place in a bowl, add a little dark soy sauce, stir. Leave to marinate for 2 hours.
After time, beat the egg and add to the meat. Also add flour to the bowl. Mix all ingredients well.
Heat a cauldron with vegetable oil and add the meat mixture.
Fry on all sides, then transfer to a bowl.
Pour the prepared wine vinegar, brown sugar, a tablespoon of soy sauce and ketchup into a shallow saucepan. Mix the components thoroughly. Place on the fire and cook until the sauce thickens. The vinegar should evaporate.
Place the resulting sauce in a cauldron, add a couple of glasses of boiled water, stir and bring to a boil.
Then add carrots, peeled and cut into strips. Cook for about five minutes.
Next, put the pepper cut into strips into the bowl. Also cook for five minutes. If the water evaporates, add a little more.
After this, add the onion, chopped into half rings. Sauté for 5 minutes. Then add pieces of meat to the vegetable mixture and mix the ingredients well. Leave on the fire until the pork is done.

Serve the finished dish with a side dish of cooked rice.

Kazan kebab with vegetables

In 100 gr. dishes – 179 kcal. To make 5-6 servings, you need to prepare the following ingredients:

0.7 kg of lamb meat;
eight potatoes;
a pair of garlic cloves;
three carrots, celery stalks, leeks;
0.2 liters of meat broth or boiled water;
thyme, herbs;
table salt, pepper (to taste).

Step by step recipe:

Chop all the vegetables and lamb.
Heat the cauldron and place all the ingredients into it. Add a couple of pinches of chopped thyme. Peeled garlic can be added with whole cloves. Then pour in the broth and stir. You can use boiled water.
Leave to simmer for 60 minutes on low heat. When ready, add salt to the dish.

Serve with chopped herbs.

In 100 gr. The dish contains 187 kcal. For 8-9 servings you will need the following components:

0.8 kg lamb or beef meat;
5-6 potatoes;
carrot;
a pair of large onions;
130 gr. fat tail fat;
a pair of garlic cloves;
rast. oil;
spices (to taste).

Preparation:

First you need to prepare the ingredients: peel the potatoes, onions, carrots and garlic cloves, cut the meat into medium-sized pieces.
Pour oil into a cauldron and heat it on fire.
Then put the meat pieces into it, brown it, then add fat tail fat.
While the lard is melting, chop the onions into half rings and coarsely chop the carrots. The garlic cloves do not need to be chopped. Add vegetables to meat and mix.
The heat should be higher than medium to ensure the meat is well cooked. You should stir the ingredients periodically.
Each potato must be divided into four equal parts and combined with the remaining components. Cook for another 5-10 minutes. During this time, the potato pieces will be able to absorb the aroma and taste of the remaining ingredients.
Then you need to add spices and salt.
Cover with a lid and leave to simmer for 60 minutes, reducing the heat to low.

Kazan kebab with potatoes can be served with fresh onions, cut into rings.

Kazan kebab with chicken

In 100 gr. contains 157 kcal. To prepare 12-15 servings you will need the following ingredients:

1.5 kg and 2 kg of chicken legs and potatoes, respectively;
three tomatoes (it is advisable to take a juicy vegetable);
50 gr. lamb fat;
140 ml plant. oils;
spices to taste (salt, coriander and cumin seeds, ground red pepper, dried basil).

Manufacturing:

First, chop the legs into smaller pieces.
Grind the seasoning seeds in a mortar or blender. Combine all spices with table salt.
Cut the tomatoes into thin slices.
Grease each part of the chicken leg with spices and place in a container. Cover each layer with tomato slices.
Cover with a lid or plate and place in the refrigerator for a couple of hours.
Peel the potatoes and divide them in half or into 4 parts (depending on size), place in a container.
After time has passed, remove the tomatoes from the chicken pieces; they are no longer needed, and also drain the water.
Cut the lard into small pieces, fry in oil until cracklings form over medium heat. After this they must be removed.
Place the chicken in the remaining oil and fry for a third of an hour over high heat, stirring.
After the time has passed, move the meat to another bowl.
After this, place the potato pieces into a hot cauldron, which should first be mixed with some of the mixed spices.
Fry the potatoes for 20 minutes over medium heat.
Change layers periodically. When changing the layer, salt the pieces.
Then add the chicken to the potatoes, turn the heat to low, cover with a lid, and leave for another 10 minutes.

The dish is ready. Before serving, sprinkle with finely chopped fresh herbs.

Kebab in a slow cooker

In 100 gr. The dish contains 187 kcal. For 3-4 servings you will need:

500 grams each of onions and lamb meat;
20 ml plant. oils;
10 gr. fresh cilantro and parsley;
seasonings, table salt (to taste).

Preparation:

Cut the lamb into small pieces about two centimeters thick.
Cut the onion into rings.
Chop the washed greens.
Place all ingredients in the multicooker and mix.
Turn on the “Extinguishing” mode and the timer for one hour.

After the time has passed, the dish is ready and can be served.

Kazan kebab in the oven

In 100 gr. The dish contains 187 kcal. To prepare 6-7 servings you will need:

1 kg lamb;
5 potatoes;
4 onions;
a couple of carrots;
40 ml vegetable oil;
15 gr. butter;
1.5 cups of meat broth (can be replaced with boiled water);
spices (paprika, ground ginger, turmeric, dried garlic);
hot pepper (optional);
salt - to taste.

Manufacturing:

Cut the lamb into medium-sized pieces. Brush with mixed spices (do not add salt). Leave for 30 minutes.
Place the meat pieces in a preheated cauldron or frying pan with vegetable oil. Fry until golden brown.
Place the lamb in a deep dish, add broth or boiled water. Cover the top with foil and place in an oven preheated to 180 degrees. Cook for 40-45 minutes.
At this time, peeled onions should be cut into large rings. Fry in a mixture of vegetable and butter oils until golden brown. After this, pour in 20 ml of boiled water and simmer for about ten minutes.
Peel the remaining vegetables. Cut the potatoes into cubes, carrots into slices.
After 40 minutes of cooking the meat in the oven, add sautéed onions, potatoes and carrots to the lamb dish and add salt. You can add hot pepper. Mix all ingredients.
If the water has evaporated, add a little more. Cook for about 15 – 20 minutes.

Serve the finished dish with fresh herbs.

Kazan kebab on the fire - video recipe

Before cooking, the meat should be washed thoroughly and the film removed.

Also, you should not add water when frying meat pieces and if it is not indicated as an additional ingredient in the dish.

After placing the cauldron lid on the fire, it is advisable not to open it.

Ask your friends to name their favorite dish, and you will see that many will name kebab. And although shish kebab is always not only shish kebab, but also summer, relaxation, fresh air, the company of friends and everything like that, it’s hard to argue that the taste of meat grilled over coals is phenomenal in itself. Let’s add that our barbecue season lasts for about three months, and it becomes clear why almost everyone misses them.

Fortunately, Uzbek cuisine has a method that allows you to enjoy barbecue throughout the year, regardless of the weather outside the window. This method is called “kazan-kebab”, that is, “shish kebab in a cauldron”, and allows you to cook delicious, aromatic kebab on a regular home stove. Of course, it is difficult to ensure that the taste of meat cooked in a cauldron is no different from that roasted over coals, but believe me, the difference is not so significant. Better yet, see for yourself.

Lamb kazan kebab

Kazan kebab is a dish of Uzbek cuisine, the name of which translates as “shish kebab in a cauldron.” This recipe will allow you to cook delicious, juicy, aromatic lamb kebab on a regular home stove - regardless of the time of year and the weather outside the window.
Alexey Onegin

Cut the onion into thin half rings, add chopped cilantro and half a tablespoon of salt and mix with your hands, pressing firmly on the onion so that it releases juice quickly. Lamb pulp - it is best to take a ham - cut into cubes about 3 cm in size. Place the meat on the onion, sprinkle the cumin crushed in a mortar or crushed between your palms and freshly ground black pepper on top, first mix the meat with spices, and then mix the meat and onions, completely covering lamb under a layer of onions. Place in the refrigerator and let the meat marinate for 4-6 hours.

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Like regular shish kebab, kazan kebab goes well with pickled onions. You can prepare it using the express method by simply pickling thinly sliced onions in wine vinegar, or you can take a longer and more fruitful route by preparing it in reserve.

Remove the meat from the onion marinade, removing the onion from each piece. Place the cauldron on high heat and let it heat up, then stick the meat to the walls of the cauldron: pieces of meat will easily stick to the hot metal, the main thing in this matter is not to burn your fingers. Reduce the heat, leaving it slightly above the minimum, cover the cauldron with a lid and cook for half an hour. The meat will give juice, the fat will render out, pieces of lamb will peel off the walls of the cauldron and will cook in this gradually boiling mixture of juices and fat. When the liquid from the bottom of the cauldron has completely boiled away, remove it from the heat and place the meat on plates.

Kazan kebab is good served with ripe tomatoes or fresh vegetable salad, but this is a matter of personal preference. The main thing is that you have the right company and a good mood, because kazan kebab is also a kebab, albeit not quite the same as the one we are all used to.