Prep Time
6 h.
Cooking Time
30 min.
Serves
6
Difficulty
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About This Recipe
What is Uzbek kazan-kabob? Meat fried to a crispy crust with small potatoes fried to a golden color in oil and fat from the meat. The meat is pre-marinated in a dry or acidic marinade. Let's compare three types of kazan-kabob: from lamb, poultry, and beef. How much time is needed to fry medium-sized pieces of chicken in hot fat? About 20-25 minutes. And for lamb rib parts? 25-35 minutes, depending on the meat. And beef cut into pieces of the same size? It won't be quick... And how will the beef be in terms of juiciness when fried? You say you'll fry it just to a crust? If you are confident in the freshness and quality of the meat, then of course. You'll achieve juiciness. But when you mix the potatoes with the meat, it will be bloody – the look won't be right. And if you fry the meat until it's fully cooked? It will look wonderful, but the tenderness will be lost. What to do? Just stew the meat a bit. Additionally, in this case, it's permissible to violate the traditional frying sequence.
Ingredients List
Total Ingredients: 9
Serves:
Beef pulp - 1 kg
Lamb fat - 100 g
Potato - 2 kg
Tomato - 3 pcs.
Onion - 2 pcs.
Dill - 5 bunch
cilantro - 5 bunch
Spice mixture (cumin, coriander, basil, hot red pepper) - 3 tbsp.
Salt - to taste
Nutrition Facts
Serves:
🥓
Fat
237г
🍚
Carbohydrates
373г
🥩
Proteins
240г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Cut the meat into large pieces, add 2 tbsp. l. spice mixture and stir.
Step 2
Cut the onion into half rings and the tomatoes into thin circles. Mix onions, tomatoes and meat, put in the refrigerator for 5-6 hours.
Step 3
Peel the potatoes, cut large ones into 2 parts. Cut the fat into cubes. Heat the oil in a cauldron or large saucepan with a thick bottom, add the fat, and melt until it turns into cracklings. Remove the cracklings with a slotted spoon.
Step 4
Place potatoes in the cauldron. Do not stir constantly, only occasionally turn over and lift the bottom layer to the top. Fry until the potatoes are bright golden brown. Using a slotted spoon, transfer the potatoes from the cauldron to a bowl. Drain some of the oil dripping from the potatoes back into the pot.
Step 5
Place pieces of meat in a cauldron and fry over high heat until brown. To do this, you will need to wait until the meat releases juice, then the juice boils away, and only after that the meat begins to fry.
Step 6
When the meat acquires a noble brown color, pour in a small amount of water (it should not cover the meat). Close the lid and let the meat simmer over low heat for 20 minutes.
Step 7
Remove the lid and evaporate the remaining water. Place potatoes in a cauldron and add salt. Add the remaining spices, stir, simmer with the lid closed for 10 minutes.
Step 8
Serve on a large flat platter, sprinkled with chopped dill and cilantro.
Enjoy your meal!
Follow the instructions step by step