Prep time
6 h.
Cooking time
1 h.
Serves
6
Cuisine
Uzbek
Difficulty
Categories
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About this recipe
Discover the magic of Uzbek cuisine with this aromatic beef kazan-kabob! Tender pieces of meat, marinated in fragrant spices, potatoes fried to a golden crisp, and succulent vegetables, stewed in a kazan, create a unique dish that will warm your soul and delight your taste buds. This is the perfect choice for a hearty lunch or dinner with family and friends.
Ingredients list
Total ingredients: 20
Serves:
Dried paprika - 1 tsp.
Beef pulp (shoulder or rump) - 1 kg
Fat tail fat - 100 g
Ground black pepper - ½ tsp.
Greenery - 20 g
Potato - 2 kg
Salt - to taste
Tomato (tomato) - 3 pcs.
Dried paprika - 1 tsp.
Onions 2 pcs. - 2 pcs.
Ground black pepper - ½ tsp.
Ground cumin - 2 tsp.
ground coriander - 2 tsp.
Greenery - 20 g
Dried basil - 2 tsp.
Salt - to taste
Dried paprika - 1 tsp.
Ground black pepper - ½ tsp.
Greenery - 20 g
Salt - to taste
Nutrition facts
Serves:
🥓
Fat
182г
🍚
Carbohydrates
356г
🥩
Proteins
247г
🔥
Kcal
Daily values
Preparation steps
Step 1
Thoroughly wash and peel the potatoes. Leave small tubers whole, and cut larger ones in half or quarters, depending on their size. Cut the fat tail into neat cubes.
Step 2
Heat a cauldron over medium heat (if you don't have a cauldron, use a heatproof pot with a thick bottom). Place the lamb fat into the cauldron and render it until crispy cracklings form. Then, remove the cracklings with a slotted spoon.
Step 3
Add the prepared potatoes to the cauldron. Fry them until the tubers are covered with an appetizing golden crust on all sides. To achieve this, do not stir the potatoes too often; simply turn them over periodically so that the bottom layer comes to the top.
Step 4
Remove the meat pieces from the marinade, ensuring no vegetable fragments remain. Thoroughly pat the beef dry with paper towels. Using a slotted spoon, transfer the fried potatoes from the cauldron to a separate bowl. If any fat drains from the potatoes, return it to the cauldron.
Step 5
Place the beef chunks into the cauldron and sear them over high heat. Initially, the marinated meat will release juices – wait until they completely evaporate, after which the meat will begin to brown, developing an appetizing color.
Step 6
Once the meat is covered with a golden-brown crust, pour a little water into the bottom of the cauldron (it should only partially cover the meat). Close the lid and simmer the beef over low heat for 20 minutes until it becomes incredibly tender.
Step 7
Remove the lid and evaporate any remaining water from the cauldron. Return the fried potatoes to the cauldron, add the remaining spices and salt, and mix thoroughly. Cover again with the lid and simmer the Kazan-Kabob for another 10 minutes to allow all the flavors to meld harmoniously.
Step 8
Wash the chosen greens, pat them dry with paper towels, and chop them finely. Arrange the cooked meat and potatoes on a large flat platter, generously sprinkle with the chopped herbs, and serve immediately, savoring every bite of this aromatic dish.
For marinade:
Step 1
In a small bowl, combine all the aromatic spices: cumin, coriander, dried basil, paprika, and freshly ground black pepper. Cut the beef into large pieces, as for shish kebab, and transfer to a bowl. Sprinkle half of the spice mixture over the meat and mix thoroughly. Let the meat marinate while you prepare the vegetables.
Step 2
Peel the onion and slice it into half-rings or wedges. Cut the tomatoes into thin rounds or slices. Add the onion and tomatoes to the meat, mix thoroughly, and refrigerate for 5–6 hours to allow the meat to fully absorb the flavors.
Enjoy your meal!
Follow the instructions step by step