Cut the meat into portions a little larger than a matchbox. Cut the ribs between the bones. The bones should be 10-12 cm long.

Cut the onion into thin half rings. Place the pieces of meat in an enameled bowl and sprinkle with salt and 2/3 of the spice mixture: ground cumin and coriander seeds, basil and red hot pepper. Rub the spices into the meat. Add onion and wine vinegar, stir.

Place the meat tightly in a bowl and press down with a plate. Leave to marinate in the refrigerator for 1.5–4 hours. The time depends on the lamb. Fresh, young lamb is enough to withstand 1.5 hours.

Peel potatoes. If it is medium-sized, leave it whole, cut large potatoes into 2 or 4 parts. Fill with water.

Fat cut into cubes and melt in a heated cauldron or a large saucepan with a thick bottom. Remove the greaves with a slotted spoon.

Shake off the onion and juice from the meat and put the meat in a very hot fat. Stir fry over high heat until golden brown. You can check a piece of meat - remove it with a fork and cut it. The cut should be beige, the meat is soft and juicy, that is, already cooked. With a slotted spoon, transfer the meat from the cauldron to a bowl.

Drain the water from the potatoes, rub with the remaining spices. Put the potatoes in the fat from under the meat and fry over high heat until golden brown. Stir it occasionally and gently to substitute fat for each potato barrel and not damage the fried crust.

The variety of recipes for meat dishes presented by leading chefs from around the world is amazing, but perhaps even the most sophisticated cooking method cannot be compared with fragrant, juicy kebabs. At the stake, meat pieces acquire a special softness and delicate aroma, which incorporates notes of natural marinade spices, natural freshness and charcoal.

If the weather does not please you with sunlight and warmth, and you still have not had time to get out into nature, it's okay - you can cook a tender and fragrant kebab (that's what they call barbecue in the East) without leaving your home. Using the traditional Uzbek kazan-kebab recipe, you can give beef tenderloin soaked in spices and spices a piquant tenderness and a surprisingly appetizing aroma. Such a dish takes a long time to prepare and requires a certain culinary skill, but the result of the effort will be a delicious meat appetizer that will appeal to everyone without exception. In addition, having “filled your hand”, you can delight your family with the most delicious Kazan-kebab at least every evening - having mastered the science of oriental cooking, the secrets of which we will reveal in the article, you can easily cope with cooking!

Traditional Uzbek recipe for lamb in a cauldron

Focusing on a detailed master class on cooking a national dish, step-by-step photos and advice from experienced chefs, you can create a gastronomic masterpiece at home, even without special culinary skills. A real kazan kebab is made from tender young lamb - such meat perfectly emphasizes the bouquet of aromas of herbs and, moreover, marinates quite easily. However, in the absence of lamb, you can replace it with pork or beef - the main thing is that the tenderloin is not old and sinewy.

To cook Kazan-kebab, you will need the following food set:

• 800 grams of lamb,
• 3 large or 4 small onions
• half a lemon
• salt to taste
• half a teaspoon of ground black pepper,
• 100 grams of red dry wine,
• a teaspoon of coriander,
• half a teaspoon of zira,
• some greens (basil, parsley, dill, cilantro - in a word, everything you like),
• half pomegranate,
• a tablespoon of apple cider vinegar
• small head of sweet onion (red).

Advice! When choosing meat for a Kazan-kebab, it is better to stop at pieces with fat - then the finished dish will be juicier and tastier. If only tenderloin was at hand, you can add a couple of pieces of pork lard - it compensates for the lack of natural juice.

How to make a real cauldron kebab in your own kitchen?

1. Cut the meat into small cubes (3-4 cm each).
2. Gently mash the spices (zira, coriander) in a mortar.
3. Onions (3-4 onions) cut into rings, put in a saucepan, sprinkle with salt and spices. Mix all the ingredients, kneading the onion rings a little so that they release the fragrant juice.
4. Add the kazan-kebab pieces to the onion-spicy mixture and mix again.

1. Wash the lemon thoroughly and cut it into thin rings along with the zest, removing the seeds.
2. Pour the kazan-kebab with onions with red wine, put lemon slices on top, mix and send under the press for an hour and a half to marinate. As a press, you can use a plate or a lid of a smaller diameter, which will press the meat so that it is completely hidden under a layer of marinade.
3. While the future cauldron kebab is saturated with the fragrant juice of the spicy dressing, prepare the pickled onions necessary for the spectacular serving. To do this, cut a red onion into rings, pour it with apple cider vinegar, sprinkle with herbs, mix and put it under the lid in the refrigerator - it will be completely marinated in the time it takes to stew the meat.

1. After the specified time, remove the lamb from the marinade and put it on a plate for 5-7 minutes - during this time, excess liquid will drain from the pieces.
2. Warm the cauldron well on the stove, then pour in a little vegetable oil and lay out the kebab cauldron. If the meat is with a fatty layer, it is better to put the pieces with lard inside so that the dish is juicier.
3. Stew lamb over low heat under a closed lid for half an hour.
4. After that, open the cauldron to make sure there is no excess juice or marinade left. If liquid is still present, increase the heat and boil it out, keeping an eye on it so that the cauldron kebab does not burn.
5. As soon as there is not a drop of meat juice left in the cauldron, reduce the heat to a minimum, cover the dish with a lid and simmer for about half an hour.
6. Put the pickled onion rings in a deep dish, put a hot cauldron kebab on top, sprinkle with pomegranate seeds and boldly serve to the table.

Such a dish, supplemented with assorted fresh vegetables or boiled potatoes, can become a festive table decoration, a calling card of a skilled housewife and a real culinary masterpiece, the main thing is to cook it correctly, observing all the subtleties of the national recipe!

Kazan-kebab with potatoes: a universal cooking method

Many housewives who value their time combine a kazan-kebab recipe and a roast, trying to cook both meat and a side dish at the same time. Such a desire is understandable - as a result, you will get not only a juicy spicy barbecue, but also fragrant baked potatoes, which you can feed the whole family or a bunch of guests. To prepare a versatile and quite satisfying dish, you will need:

• about 2 kilograms of meat with a greasy layer,
• the same amount of potatoes (it is advisable to choose the same medium-sized tubers so that they are baked at the same time),
• half a kilo of onions
• half a head of garlic (3-4 large cloves),
• spices and spices to taste,
• vegetable oil for frying,
• greens to decorate the finished cauldron kebab.

Advice! To prepare a dish, you can take not only tenderloin, but also meat on the bone: knuckle, ribs, etc. The main thing is to chop it into small pieces, which are ideally marinated in 1-2 hours.

Step-by-step algorithm of actions

To make the dish truly tasty and juicy, the following plan should be strictly observed:

1. Cut the meat into medium pieces, season with spices and spices mashed in a mortar, salt well, mix and leave to marinate under pressure for about an hour and a half.
2. Peel the onion from the peel and cut into thin rings.

1. After the time allotted for marinating the meat, heat the cauldron over intense heat, pour vegetable oil so that it covers the bottom by about the thickness of a finger, and then heat it.
2. Put the marinated kazan-kebab into the heated oil, fry it until golden brown, then reduce the heat and simmer under a closed lid until half cooked (about 20-25 minutes).
3. After the specified time, open the lid, pour in the onion rings, increase the heat for 5 minutes so that they are lightly fried and become transparent golden, and then reduce the heat on the stove again, cover with a lid and simmer for another 20 minutes.
4. When the meat is fully cooked, remove it from the cauldron along with the onion rings with a slotted spoon, transfer to a deep plate and cover with a lid to let it brew.

1. Put the peeled potatoes in the fat remaining in the cauldron. If the tubers are too large, cut them into several equal pieces so that they cook at the same time.
2. Fry the tubers, then simmer until tender.
3. When the potatoes are almost ready, put the meat with onions on top, sprinkle with chopped garlic, cover and simmer for another 5-7 minutes so that the ingredients are saturated with each other's flavors.

Put the Kazan-kebab with potatoes in a deep dish, sprinkle with chopped herbs and serve! This dish goes well with cheese, sour cream or spicy sauce. However, even without additions, the fragrant Kazan-kebab will appeal to the most fastidious gourmets, because there is nothing more harmonious than the combination of tender, juicy meat with golden potatoes stewed in spices and spices. Bon Appetit!

Step 1: Select and prepare lamb.

First of all, we choose not frozen, fresh, slightly chilled lamb, which is suitable for stewing. It is better to use the meat of young individuals from 3 to 8–9 months old, it is more tender, soft and does not have such a strong aroma inherent in this type of animal. The ideal part of the carcass is the breast, shoulder blade, neck, back of the leg, brisket or ribs.
We wash the selected piece under streams of cold running water, dry it with paper kitchen towels, put it on a cutting board and, without removing the layer of fat, divide the lamb into portions ranging in size from 5 to 7–8 centimeters. For this purpose, you can use a sharp cleaver knife or a kitchen hatchet. We send the meat to a deep bowl, season with salt, black pepper and leave it in this form for 15-20 minutes or until use.

Step 2: prepare the potatoes.

In the meantime, using a clean knife, peel the right amount of potatoes and rinse them under water. Then we act depending on the situation, if the tubers are very large, cut them into 2-4 parts, if they are small up to 5 centimeters, leave them whole. After that, lay out the rest of the products that will be needed to prepare the dish on the countertop, and proceed to the next step.

Step 3: Cooking Kazan-Kebab with Potatoes.

We put a wok on medium heat, and preferably a cauldron and pour vegetable oil into it. After 2-3 minutes when the fat is very hot, very carefully lower the prepared potatoes into it and fry the vegetable on all sides until golden brown, periodically turning from side to side with a kitchen spatula.
It is not necessary to bring it to full readiness, if it remains damp inside - it's not scary! As soon as the potatoes are covered with a crust, with the help of a slotted spoon, we shift it into a clay or glass heat-resistant dish.

Now carefully lower the pieces of meat into the heated fat and also fry them from all sides until brown. This process will take no more than 4–5 minutes, lamb should grab only from above. After it is browned, put half-cooked potatoes on it, season everything with zirai, an additional portion of salt and black pepper.
Pour a glass of purified water into the cauldron and cover it with a lid. Then we reduce the fire to a minimum level and simmer a fragrant dish. 1.5 hours without mixing. After the right time, quite a bit of liquid will remain at the bottom, something like a sauce, and the meat and potatoes will reach full readiness. You can check this with a table fork, if the lamb is crumbly, the vegetable is soft - the food is cooked.
If, nevertheless, the ingredients are harsh, and this directly depends on their variety and quality, then add an additional portion of water to the cauldron 100 to 150 milliliters and stew still about 20–30 minutes. As soon as the cauldron kebab is ready, turn off the stove and let the dish stand covered for another 5–6 minutes. Then we spread the potatoes on a large flat dish, pieces of meat on top of it, if desired, decorate everything with herbs, pickled onions and serve to the table.

Step 4: serve kazan kebab with potatoes.

Kazan-kebab with potatoes is served hot as a second main course. After cooking, potatoes with lamb are laid out in layers on a large flat dish, first a stewed vegetable, and pieces of meat on top.

If desired, the dish is sprinkled with pickled onions, garlic and fresh finely chopped dill, cilantro, parsley, basil, and green onions. This appetizing culinary masterpiece is not inferior to the taste of shish kebab and even surpasses it in some way! Enjoy homemade simple and hearty meals!
Bon Appetit!

Very often, the meat is marinated for 1 hour in wine vinegar with the addition of spices such as zira, as well as black and red ground pepper;

Sometimes a layer of fried potatoes is covered with chopped onions (2-3 pieces), which gives a lot of juice, but in this case the amount of water should be reduced to about half so that the dish is stewed and not boiled in liquid;

If desired, lamb can be replaced with beef or pork, in the first version the food will turn out to be slightly dry, and in the second, a little fatty. They also use chicken, in this case the dish is cooked two or even three times faster;

Some hostesses fry meat first, then potatoes. Then spread everything in layers as indicated in the recipe and stew the dish until cooked;

An excellent substitute for vegetable oil is fat tail fat or lard;

The set of spices is not important, if desired, season the food with any that are suitable for meat dishes.

Ingredients: Meat - beef or pork tenderloin 1kg, 200 grams of bacon (better fat tail, but not fresh pork!), Onion for pickling 4-5 heads, 1 lemon, salt, spices: zira, coriander seeds, and you can only cilantro, dry herbs.
OR
Ingredients: Meat with fat (from lamb to pork - your choice!) 1kg, onions for pickling 5-6 heads, salt, spices: zira, cilantro (coreander) seeds, or you can only cilantro, dry herbs
Kebab in translation means "barbecue". Thus, Kazan-kebab is a barbecue in a cauldron. A unique opportunity to continue to indulge in barbecue even in winter, when it’s cold and there’s no time for trips “to nature”! The cauldron should be special - with a flat bottom (there are some!) Or take a good, heavy, cast-iron frying pan.
How we cook:
1. We 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 aside a cup of meat aside, and in the meantime, squeeze the juice from a lemon, dilute it with 100 grams of highly carbonated water and pour it into the marinade. But by this point, the meat should already absorb some of the onion juice and change in color. Definitely - first onion juice, and only then lemon!
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, and preferably an hour. But no more, otherwise the meat will “burn out” 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 your cauldron and frying pan are most likely round in shape, the sticks should be of different lengths.
7. We take the meat and string it on sticks: four pieces of meat, for example, and between them, in the middle, a piece of bacon of almost the same size. It doesn’t matter if you like fat or not, then you don’t have to eat it, but it’s important to string it so that the meat doesn’t turn out dry and tasteless later. One more note: no need to shake off the meat from the onion, let it be right with the onion!
8. Not too (60-80 degrees) a hot cauldron or a frying pan grease with oil or lard, just a little bit, so long as the meat does not burn from contact with the bottom of the cauldron.
9. We put the sticks with barbecue in a cauldron in one row and put the cauldron on medium heat, without covering anything with a lid, after seven or eight minutes, after the formation of a beautiful crust, turn the sticks over, hold for the same amount of time and take out this portion. Perhaps, all the same, for reasons of "safety" it is more convenient to do this in a pan, it's just that we are too used to cauldrons!
10. When the whole barbecue is fried in this way in turn, put 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, heated to 180 degrees, so that it comes to readiness.
11. Serve on a platter, sprinkled with raw, thinly sliced ​​onions sprinkled with table vinegar, chopped tomatoes and dry red wine.
OR
Here it is for sure - you can’t do without a cauldron! Should be quite spacious, heavy cauldron.
How we cook:
1. We clean the meat from films and veins, cut along the fibers into beautiful cubes 2.5 * 2.5 cm.
2. Cut the onion into thin rings, a tablespoon of salt, all spices are poured onto the chopped onion in a cup, and all this is thoroughly mixed and rumpled by hand until the onion starts to release juice from contact with 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. Remove the meat piece by piece from the marinade, remove all the onion from it and put it on a dish so that all the excess marinade drains from it.
6. In advance, we will put a dry, not lubricated with any oil, etc., cauldron to heat up on a strong fire. 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 close the cauldron with. It must be closed tightly so that steam does not come out from under the lid. In my practice, this is best done with an enameled cup.
8. We stick meat not on the bottom, but on the walls of the hot cauldron: we take a piece, with our hands (carefully so as not to burn ourselves!) Attach it to the wall, second !, and it stuck. It must be borne in mind that it is desirable to direct the fatty side of the piece inside the cauldron so that the fat drips inward and does not lubricate the walls, from which the lower pieces may fall prematurely. And 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, support it with a load, reduce the heat to “below average” and leave it alone for 30 minutes.
10. During this time, all pieces of meat will fall off the walls and end up at the bottom of the cauldron - in their own juice and fat. We open the lid, and if there is too much juice, then stirring and slightly adding fire, we will evaporate excess moisture.
11. After that, close the lid again and reduce the fire to the very “minimum”.
12. During this time, finely chop the onion, rinse it under running cold water, sprinkle with vinegar, mix with finely chopped dill, parsley and cilantro. Put the finished kebab on a dish, pour the fat remaining in the cauldron and sprinkle with prepared onions.
13. Serve preferably very hot, with fresh tomato salad, lemons, or, in extreme cases, delicious tomato sauce.

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

• Preparation time: 00:30
• Cooking time: 00:50
• Servings: 6
• Complexity: light

Cooking

From the inventory, you will first need a large spherical cauldron, as well as a deep bowl, a large sharp knife.

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

By the way, potatoes, which were cooked in a cauldron along with meat, are not served on a dish. Uzbeks throw it away for some reason, 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 "barbecue in a cauldron." Indeed, the meat tastes like barbecue, but still has its own characteristics. Cooking food is not easy. This will take both time and skill. But having a recipe with a step-by-step explanation of the process at hand, you can cope with the task with 5+ and get juicy, soft and fragrant meat!

Preparation stage

This Uzbek dish cannot be cooked at home on a gas stove, no matter how “experienced masters” convince you. Of course, if everything is done strictly according to the recipe, then at home you will get delicious meat, but it will not be a kazan kebab in Uzbek, but delicious fried meat in a cauldron in Russian. But you really want a national zest! So let's cook right.

First, 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. From above, arrange the crossbar so that the bottom of the cauldron is at a distance of 20-30 cm from the surface of the hearth. Instead of a crossbar, some use special high stands. You can buy a ready-made firebox and put it in the yard of a house or cottage. It's much more convenient.

Instead of an afterword

The Uzbek dish, which is described above, cannot be cooked in the kitchen without losing the oriental zest. But "barbecue in a cauldron" will still be very tasty, juicy and fragrant. It can be served not only for dinner, but also for a festive table. If you are ready to put up with the loss of the oriental accent, then you can replace the lamb with pork or beef (avoid poultry anyway). The list of spices can also be expanded and use coriander, allspice black peppercorns or ground, bay leaf and cumin, and instead of lemon juice, apple cider vinegar 6% or dry red wine is quite suitable.