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!
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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 are easily detected in the finished dish 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, while maintaining its own originality. Of course, you need to try it - at least for reasons of an alternative to kebab, which, especially in the season, begins to get boring.
You should remember only one thing: the simplicity of preparing kazan kebab, which, I repeat, requires almost no labor, is apparent. It is very easy to end up with either meat cooked in its own juice, or dried out soles, or even charcoal. Because the kebab cauldron requires jewelry precision in controlling the temperature under the cauldron. If, of course, you cook a kazan kebab over a fire. We will definitely talk about this during the preparation of this Central Asian version of kazan kebab. It differs from others in that the meat is not pre-marinated like a 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, the juice of half a lemon and fresh herbs - all this is used to garnish the kebab cauldron.
If the bones of the cut chosen for the kazan 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 kebab - well, a little larger than a walnut.
In a separate bowl, salt the prepared meat 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 the kazan kebab. Mix thoroughly, cover with a lid and set aside for about an hour. This limits the process of “marinating” meat.
It is, of course, better to cook a cauldron-kebab made over a campfire in a classic cast-iron cauldron with a spherical bottom. If there is no special stand under the cauldron, into which it fits tightly to approximately two-thirds of the volume, and the distance from the bottom of the cauldron to the base of the firebox is approximately 20-30 centimeters, you will need to build a fireplace from scrap materials. The main thing is that it corresponds to the mentioned parameters for the fit of the cauldron and the distance from the bottom to the base of the firebox. I do not consider options for 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 get down to business. First, let's warm up the cauldron by lighting 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-split firewood - they burn faster and hotter and are easier to regulate the temperature with.
At the bottom of a heated cauldron, place thinly sliced lard (if it is used when you have lean meat) and a couple of whole peeled potatoes. Let me explain why potatoes are often used in this version. 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 flow into this bottom. Ultimately, potatoes cooked with kazan kebab are not bad in themselves in the finished dish.
Place the seeds around the potatoes, and then, again in a circle, all the prepared pulp. The pulp should literally stick to the walls - this is a sign of a properly heated cauldron.
Now the future kebab cauldron needs to be tightly covered with a suitable bowl, preferably a deep one. Such a “cover”, on the one hand, limits the movement of internal temperature flows, on the other, leaving some space for them, which is most optimal for kazan-kebab. I wouldn't use a regular lid.
Having closed the kebab cauldron and noticing the time, we will focus on the main thing - regulating the flame under the cauldron. We will sharply weaken the cheerful and vigorously burning fire, leaving one or two small logs to burn, ensuring that the flame barely touches the bottom of the cauldron and is even. Over the next 30-40 minutes, while the cauldron of kebab is being prepared, we will maintain the combustion at exactly this pace, adding a thin “log” in a timely manner.
So that those who have little experience in managing the fire temperature can “catch” the desired temperature regime, I will try to explain what will happen in the cauldron itself, under the closed lid, which for the time being does not need to be opened.
When meat is “molded” onto 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, the lard melts - the one placed on the bottom and the one 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 flows in significant quantities to the bottom.
In essence, the meat begins to stew in its own juices, which, as the temperature under the cauldron decreases, turns into simmering. This process is accompanied by an increase in pressure under the lid and optimization of all thermal processes - which is why in a properly prepared kazan-kebab there is no meat in the form of soles (provided, of course, that not just any raw materials were used). The dish I used as a lid is large and heavy enough to be moved by steam pressure. You should take this point into account, and if you doubt the dishes, place an appropriate weight on it.
Finally, during the preparation of a kazan-kebab, even with a tightly closed lid, the moisture is completely evaporated and essentially frying of the meat begins in the remaining fat, although there is not much of it. This line, when the moisture has evaporated and the roasting has begun, is very easy to catch by listening to the cauldron itself. It will stop making sounds characteristic of boiling liquid. This usually happens 10 minutes before the end of cooking the cauldron-kebab, provided that the specified temperature conditions are observed - that is, approximately 25-30 minutes after closing the cauldron with a lid. The start of frying is a signal that you can lift the lid, carefully remove the potatoes, thoroughly mix the contents of the cauldron, return the potatoes and close them again for 10 minutes, maintaining a small flame under the cauldron. This technique will provide the meat with an even final roast and an appetizing color.
Well, in the meantime, you definitely need to prepare onions for the future dish - this is one of the main seasonings for Kazan kebab. To do this, cut two or three good onions into thin rings, carefully squeeze the rings with your hands and rinse them several times in cold running water. Add some finely chopped herbs, lightly pepper with red hot pepper and season with about a tablespoon of lemon juice or 6% quality vinegar. Mix thoroughly.
Place the cauldron-kebab on a large plate (you can also add potatoes here - they will be in excellent shape), pour the remaining fat from the cauldron on top, and lay out the prepared onions. One of the wonderful dishes, absolutely unique in tenderness and taste, can be served!
Lamb kazan kebab with potatoes- classic Uzbek dish, a great alternative to barbecue. Kazan-kebab in Uzbek It’s easy and simple to prepare, and the result is excellent. The dish is very reminiscent, but for it I cook potatoes separately, and instead the meat is stewed, simmered and fried with onion rings. Moreover, a lot of onions are taken, almost half of the weight of lamb.
Kebab- in a broad sense, fried meat dishes, the recipes of which are very popular in Central Asia, the Middle East and Transcaucasia. Kazan- a traditional metal cauldron with a semicircular bottom. But I cook the dish in a platinum cooker from a good European company (we brought it to Tashkent in our car through five countries). In this pan, the dish turns out no worse than in a traditional cauldron - the differences are practically indistinguishable.Mar1962Koz
Important: prepare Kazan kebab only from the neck or back of the loin. A tightly closed cauldron lid cannot be opened for an hour and a half.
A set of products for Uzbek-style Kazan-kebab for five to six servings
Lamb (back loin or neck), chopped into pieces 75-150 g (all pieces should be approximately the same) - 1.5 kg
Fat tail lard - optional (you can use it instead of vegetable oil, cut it into half-centimeter thick slices and line the bottom of the cauldron with them)
Vegetable oil - up to 200 g
Onions - 700 g
Dry cumin, coriander and salt - a teaspoon or, more precisely, 10 g each (I use a scale)
Dungan pepper - from 2 pieces
Young potatoes - from 6 pieces or more (as many as you think is necessary for a side dish)
Vegetable oil for frying potatoes - as much as needed to baste them
Garlic - 6 cloves, unpeeled
Tomatoes, cucumbers, green peppers, green onions, dill and cilantro - to decorate the dish
1. Dry the lamb pieces with a paper towel.
2. Grind cumin, coriander and salt in a mortar.
3. Sprinkle the meat with a mixture of cumin, coriander and salt, cover with a napkin and leave for 30-60 minutes.
4. Meanwhile, cut the onion into half rings.
Onion chopped for kazan kebab 5. Heat the vegetable oil thoroughly in a cauldron and put the lamb with spices in it, and the onion on top of it, and immediately close the lid tightly for one and a half to two hours. We try to place the lamb so that the fat is adjacent to the walls of the cauldron. Cook over low heat.
6. Meanwhile, prepare the potatoes by peeling, cutting large tubers into several parts, rinsing well and drying.
7. Wash and coarsely chop vegetables and herbs.
8. About an hour after you start cooking the lamb, heat the vegetable oil in another frying pan and put the potatoes and garlic cloves there, close the lid and cook on low heat for half an hour, periodically turning over and pouring fat, and draining or wiping the water from the lid. After half an hour, if the potatoes are already ready (check with a knife), fry them without a lid for 10 minutes.
9. After an hour and a half, lift the lid of the cauldron-kebab and check. If the meat is already tender, you can no longer cover it, but leave it to fry for a few minutes over high heat. Or you can keep it covered on the fire for another half hour.
10. We put everything on a plate - you can do it in portions, or you can put it on one large plate, so that your loved ones can choose the pieces they like.
Prepare Uzbek-style kazan-kebab from lamb with potatoes and share in the comments. Bon appetit!
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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.
Ingredients: Meat - beef or pork tenderloin 1 kg, 200 grams of lard (preferably fat tail, but no, fresh pork!), onions for pickling 4-5 heads, 1 lemon, salt, spices: cumin, cilantro seeds (coreander), or you can only use cilantro and dry herbs.
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Ingredients: Meat with fat (from lamb to pork - your choice!) 1 kg, onions for pickling 5-6 heads, salt, spices: cumin, cilantro seeds (coreander), or just cilantro, dry herbs
Kebab literally means “shish kebab”. Thus, Kazan-kebab is shish kebab in a cauldron. A unique opportunity to continue enjoying barbecue even in winter, when it’s cold and there’s no time to go “out into nature”! The cauldron should be special - with a flat bottom (there are such things!) or take a good, heavy, cast-iron frying pan.
How to prepare:
1. Clean the meat from films, excess fat and veins, cut along the fibers into beautiful cubes 2.5 * 2.5 cm.
3. Now add the meat and mix everything.
4. Set the cup with the meat aside, and in the meantime squeeze the juice from the lemon, dilute it with 100 grams of highly carbonated water and pour it into the marinade. But by this point the meat should already have absorbed some of the onion juice and changed color. Be sure to use onion juice first, and then lemon juice!
5. Now cover all this with a plate, press it tightly with your hand so that the juice covers all the meat and let it marinate for at least 30-40 minutes, or better yet an hour. But no more, otherwise the meat will “burn” from the marinade and become like a rag!
6. Wooden sticks can be bought at the supermarket and cut in half, 10-15 cm long, so that they can then be placed in a cauldron or frying pan. Since both the cauldron and the frying pan are most likely round in shape, the chopsticks should be of different lengths.
7. Take the meat and string it onto sticks: four pieces of meat, for example, and between them, in the middle, a piece of lard almost the same size. It doesn’t matter whether you like lard or not, you don’t have to eat it afterwards, but it’s important to skewer it so that the meat doesn’t end up dry and tasteless. One more note: no need to shake the meat off the onions, let it be right with the onions!
8. Grease a not too hot (60-80 degrees) cauldron or frying pan with oil or lard, just a little bit, just so that the meat does not burn from contact with the bottom of the cauldron.
9. Place the sticks with the kebab in the cauldron in one row and put the cauldron on medium heat, without covering anything with a lid, after seven or eight minutes, after a beautiful crust has formed, turn the sticks over, hold for the same amount of time and take out this portion. Perhaps, for safety reasons, it’s more convenient to do this in a frying pan, we’re just too used to cauldrons!
10. When all the kebab has been fried one by one in this way, place it on a baking sheet, which we grease with the juice and fat formed in the cauldron, and put it in the oven for another 15 minutes, preheated to 180 degrees, until it is ready.
11. Serve on a platter, sprinkled with raw, thinly chopped onion, sprinkled with table vinegar, chopped tomatoes and dry red wine.
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This is where it’s for sure – you can’t do without a cauldron! There should be a fairly spacious, heavy cauldron.
How to prepare:
1. Clean the meat from films and veins, cut along the fibers into beautiful cubes of 2.5 * 2.5 cm.
2. Cut the onion into thin rings, pour a tablespoon of salt and all the spices onto the chopped onion in a cup, and mix it all thoroughly and knead with your hands until the onion begins to release juice upon contact with the salt.
3. Now put the meat in the onion, add highly carbonated mineral water and mix everything.
4. Now cover all this with a plate, press it tightly with your hand so that the juice covers all the meat, and leave to marinate for at least 4-6 hours.
5. Take the meat out of the marinade piece by piece, remove all the onions from it and put it on a dish so that all the excess marinade drains from it.
6. Beforehand, place a dry cauldron, not lubricated with any oil, etc., to heat over high heat. It should heat up to such an extent that the meat “sticks” to the walls of the cauldron, even at the very top.
7. We need to choose in advance what we will use to cover the cauldron. It must be closed tightly so that steam does not escape from under the lid. In my practice, this works best with an enamel cup.
8. Glue the meat not to the bottom, but to the walls of the hot cauldron: take a piece, use your hands (be careful not to get burned!), apply it to the wall, a second!, and it sticks. It must be borne in mind that it is advisable to direct the fatty side of the piece towards the inside of the cauldron so that the fat drips inside and does not lubricate the walls, which can cause the lower pieces to fall prematurely. In general, it is better to stick the fattest pieces at the very bottom of the cauldron.
9. After all the pieces are on the walls of the cauldron, tightly close the cauldron with a lid, prop it up with a weight, reduce the heat to “below medium” and leave it alone for 30 minutes.
10. During this time, all the pieces of meat will fall off the walls and end up at the bottom of the cauldron - in their own juice and fat. Open the lid, and if there is too much juice, stir and lightly add heat to evaporate the excess moisture.
11. After this, close the lid again and reduce the heat to the very “minimum”.
12. During this time, thinly chop the onion, rinse it under running cold water, sprinkle with vinegar, mix with finely chopped dill, parsley and cilantro. Place the finished kebab on a plate, pour in the remaining fat in the cauldron and sprinkle with prepared onions.
13. It is advisable to serve it very hot, with a salad of fresh tomatoes, lemons, or, as a last resort, delicious tomato sauce.
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