What is Kazan-kebab - types and features of preparation

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.

How to cook “Lamb Kazan-kebab with potatoes” step by step with photos at home

To prepare the dish, take lamb, potatoes, onions, cumin, ground coriander, black pepper, sunflower oil.

Let's pre-prepare the products: peel, rinse and dry (required!) potatoes (500 g) with a medium-sized napkin. It is placed entirely in the dish. Let's cut good lamb (500 g) into pieces, preferably from the shoulder part, but the flesh of the upper part of the leg, like mine, will also do. We pour quite a lot of vegetable oil (200 ml) into the cauldron, then the excess will just need to be drained. Heat the oil in a cauldron until very hot.

Place potatoes in a cauldron and fry them on all sides until golden brown.

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-KABOB"

There are two options: in the first, you can lightly salt the potatoes themselves, just before frying. But then, this may affect the oil, because in the future we plan to fry meat and prepare sauce there.

What is Uzbek kazan-kabob? Meat fried until crispy with medium-sized potatoes fried until golden brown in oil and fat from the meat.

The second option is to lightly salt the already cooked potatoes. And then - when the finished potatoes are filled with meat, vegetables and sauce, they are still enveloped, soaked and at the same time warmed up. There is a third option: the finished potatoes are transferred to a baking sheet, lightly salted and immediately before serving the dish, placed in a preheated oven for 5 - 7 minutes.

So the choice is yours. I really liked the recipe, I definitely want to try it. I have one question.

As far as I understand, the potatoes are fried, but not during the process, nor then salted, or I missed something. But if that’s the case, won’t it be too bland? Maybe it needs to be salted after it's put on the plate? Tatyana, I rejoice with you! I hope your husband will appreciate your efforts and respond not only with love and attention, but also with a significant gift.

I wish you happiness, mutual understanding and many years of life together! Thank you for the recipe, I love Uzbek cuisine, I try it for my husband, he is Uzbek. There are as many recipes for moussaka as there are recipes for borscht Step 1.

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.

Preparing meat and onions, placing them in a cauldron

Preparing a cauldron kebab is not difficult; the process can take from an hour to three, depending on the degree of simmering of the meat that suits you. We offer one of the recipes:

cut the meat as for shish kebab - into pieces of several centimeters, do not cut finely;
put spices into the onion cut into half rings, mix and mash with your hands, then let sit until the juice appears;
add the onion to the meat, mix, you can add a little sparkling water and leave the meat and onion under pressure for about an hour;
We transfer the meat into a cauldron preheated over the fire without greasing the walls - see below how to do this correctly.

The meat must first be separated by fat content. The fattest pieces are placed on the bottom of the heated cauldron, the less fatty pieces are glued to the walls. When preheating the cauldron, it is very important to warm up not only its bottom, but also its walls!

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.

Recipe on wooden skewers

This dish can also be prepared in the form of small kebabs. You will need ordinary wooden sticks, sold in all major stores. It is convenient to cut them to the size of an existing frying pan or a small home cauldron.

Required ingredients:

1 kg beef tenderloin;
250 g of lamb (tail) fat, can be replaced with pork;
four onions;
lemon;
a teaspoon of cumin, coriander;
half a glass of sparkling water;
salt.

Cooking technique:

Clean the beef tenderloin from films, remaining fat and veins. Cut “like a kebab” across the grain into pieces with a side of 3 cm.
Chop the onions into a thin (0.5 cm) ring. Add a tablespoon of salt, cumin, coriander. Stir vigorously and mash by hand until the onion releases its juice.
Combine onions with spices and pieces of meat in one bowl. Mix thoroughly. Squeeze the juice from one lemon, add sparkling water. Stir and add to marinade. The sequence should be as follows: first, the meat is soaked in onion juice, then lemon juice is added. Cover the dishes with a thick napkin or other plate. Set aside to marinate for an hour.
Then form meat skewers. Place three or four pieces of meat on each stick. Place a proportionate piece of fat tail fat in the very middle of the sticks. This is done to ensure that the kebab turns out juicy and tasty. Place the meat on skewers directly with onion rings.
Heat a cauldron or frying pan, lightly grease it with butter to prevent burning, then place the prepared kebabs there. Increase the heat to medium, do not cover with a lid.
Five to seven minutes after the formation of an appetizing crust, turn the kebabs over. Fry the same amount more. After frying all the available kebabs, place them on a baking sheet greased with fat from the cauldron. Preheat the oven to 180 degrees. Bring the meat to readiness in the oven for another 15 minutes.

Serve the finished kebab cauldron on wooden skewers on a large platter. Sprinkle with onion rings and drizzle with good wine vinegar. Serve with fresh tomatoes and a glass of dry red wine.

Using the same technology, you can prepare a variation of kazan kebab from lamb ribs. In this case, you can do without skewers.

Worth knowing! In the classic recipe, this dish is cooked over a fire and then it turns out the most delicious. But at home it is not always possible to adhere to this rule. An ordinary stove comes to the rescue, on which it will turn out no less appetizing.

Kazan kebab in Bukhara style

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.

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.

Cooking master class from Stalik Khankishiev

Uzbek-style Kazan-kebab from Stalik Khankishiev is also incredibly tasty. As always, the cook is happy to share his secrets and tips.

Compound:

1 kg of meat;
0.5 kg of onion;
salt;
0.5 tbsp. filtered water;
1 tbsp. guilt;
blend of spices.

Preparation:

On a note! There is another option for preparing Bukhara-style kazan-kebab. Not only onions and potatoes are added to this dish, but also bell peppers and tomatoes.

As you can see, the Uzbek-style kazan-kebab resembles an ordinary shish kebab. What distinguishes this oriental dish is the technology of its heat treatment. Experiment with spices and marinades. The only limitation is do not use kefir-based marinades. Cook with pleasure and bon appetit!

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.

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

Turkey recipe

The traditional meat for the festive Uzbek kazan kebab has always been poultry: quail, pheasants, roosters. Diet turkey is also quite suitable. Its meat withstands heat treatment well and contains a lot of easily digestible protein.

Required ingredients:

2 kg turkey drumsticks for six generous servings;
half a kilo of onions;
half a glass of vegetable oil;
half a dozen medium tomatoes;
a bunch of cilantro, dill;
a couple of cloves of garlic;
one chili pepper;
a teaspoon of cumin, coriander;
salt.

Cooking technique:

Chop the bird into portions weighing about 150 g.
Mix a pinch of salt with cumin and coriander. Grind them in a mortar or hammer on a board through cling film.
Rub the meat with spices, place in a bowl, cover with a paper towel or napkin. Set aside to marinate for half an hour. Cut the onion into a half ring half a centimeter thick.
Set the cauldron on fire, pour in vegetable oil, heat until smoke appears. Place the meat on the bottom of the cauldron, cover with a layer of onion, then another layer of turkey, and again onion on top.
Cover the cauldron with a lid and set the heat to low. Simmer for up to two hours.
While the meat is cooking, you should start working on the tomatoes. They need to be scalded with boiling water, carefully remove the skin and mash into a puree. Add garlic crushed through a press. Divide the chili pepper in half, remove the seeds, chop as finely as possible, and add to the puree. Finely chop bunches of cilantro and dill for serving.
About 20 minutes before the end of cooking, you should open the lid of the cauldron. Bring the heat to maximum and keep it like that for about five minutes. Add tomato puree, mix everything thoroughly, then cover with a lid. Reduce heat, simmer for another 15 minutes, stir the contents of the cauldron a couple of times.
Just before the end of cooking, you can taste the turkey for spiciness. You can soften it, if necessary, by adding a tablespoon of sugar.

Serve the finished kazan kebab in a large common dish or in individual plates. Garnish the turkey meat with finely chopped herbs. You can also serve a salad of fresh cucumbers, tomatoes, sweet peppers, cut into slices. The ideal side dish for turkey is fluffy rice (devzira, basmati).

Description

Uzbek kazan kebab

is a seemingly simple, but in fact quite difficult to prepare meat dish, requiring a certain skill and intuition from the cook. Otherwise, instead of juicy meat in a cauldron (that’s how the name is translated), somewhat reminiscent of a shish kebab, you will end up with just stewed meat or meat scraps as hard as a sole.

Kazan kebab can be prepared at home on the stove, but it is more correct and better to cook it in a cauldron over an open fire. Our step-by-step recipe with photos will tell you all the details of the process. With the right approach, cauldron kebab acquires a stunning, unique taste and aroma, but this is only if you correctly regulate the fire under the cauldron. Therefore, read the recipe carefully and follow the step-by-step photos.

In the classic version, kazan kebab is made from lamb, but in fact, any meat (beef, veal, pork, chicken) with fat is suitable. So, if you have a lean cut, be sure to add a few pieces of lard. Meat on the bone “looks” great in a kazan kebab, but the bones need to be cut so that their size does not exceed the size of a woman’s fist. The pulp is cut like a shish kebab. The meat is not marinated before cooking, but simply seasoned with a small amount of spices, aged for about an hour, and then sent to the cauldron.

You will read all the details below in the recipe, so don’t delay and start cooking right away.

Kabob in Bukhara

Cut the meat into large pieces, add 2 tbsp. Step 2. Cut the onion into half rings and the tomatoes into thin slices. 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.

Preparation time: 30 min. Cooking time: 1 hour 40 minutes.

Type of cuisine: Uzbek. Kabob, kazan-kabob is a famous dish of Uzbek cuisine. Ideally, it is cooked in a cauldron over an open fire. This dish brings together a large family, friends, neighbors at the table - hardly anyone can resist the aroma of the finished dish!

Kabob is cooked with a lot of cumin, the side dish is immediately in the cauldron - for this they take medium-sized whole potatoes, do not put onions in the cauldron? To say that the dish is very tasty is to say nothing, the meat simply melts in the mouth, separates itself from the bones, the potatoes outwardly retain their integrity due to pre-frying, but as soon as you put a little pressure on them, they crumble and are soaked in meat juice, mmm I have it separately There was no cumin, so I took a mixture of spices for the barbecue, it also contains a lot of cumin.

Step 1 Link. To prepare kabob, take lamb on the bone, potatoes, onions, fresh lamb fat, spices, salt, apple cider vinegar as desired.

Cooking steps

Place it in a bowl and season with 2 generous pinches of salt, 2 tsp. cumin (cumin) and hot red pepper to taste. Cover the meat with a lid and set aside for about 50-60 minutes.

While the meat is soaked in spices, let’s prepare the fireplace, as a simple pot on a crossbar will not work in this case. Ideally, we need a traditional Uzbek spherical cauldron on a special stand that supports it 20-30 cm above the firebox

. If there is no such structure, you will have to build it yourself. The main thing in this case is to maintain the specified distance from the bottom of the cauldron to the base of the firebox, and also to ensure that the fire evenly covers the entire bottom of approximately 2/3 of the volume of the cauldron. Having built a fireplace, we begin to warm up the cauldron, for which we build an intense fire, covering the bottom and walls. Tip: Use small to medium logs as they burn better and allow you to easily adjust the temperature.

At the bottom of a well-heated cauldron, first place pieces of lard (if you are using them), and then 2-3 peeled potatoes (they are needed to absorb fat and also prevent the meat from rolling to the bottom during cooking, where there is the most fat, i.e. because in it it will not be fried, but simmered). We place pieces of meat around the potatoes, which will literally stick to the walls of the cauldron if it is heated correctly.

After this, cover the kebab cauldron with a deep bowl and immediately reduce the heat, leaving literally 2-3 small logs burning. As a result, the flame should barely touch the bottom of the cauldron, but at the same time heat it evenly. This temperature regime should be maintained for the next 30-40 minutes, adding small logs in time. But 10 minutes before the end of cooking (i.e., about half an hour after covering the bowl), when the moisture has evaporated and frying begins (this moment can be determined by the sound), the bowl will need to be removed, the meat must be mixed and covered again with the bowl. We do not change the temperature either before or after!

While the kazan kebab is finishing cooking, prepare an onion side dish for it. To do this, cut 2 large onions into thin rings, mash them with your hands and rinse them in running water. After this, season the onion with finely chopped herbs and season with 1 tbsp. l. lemon juice (can be replaced with good 6% vinegar), as well as hot red pepper to taste.

Place the finished Uzbek Kazan kebab along with the potatoes on a large plate, pour over the melted fat from the Kazan and surround with pickled onions.

Bon appetit!

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

Preparation time: 00:30
Cooking time: 00:50
Number of servings: 6
Difficulty: easy

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.

What is a kazan kebab? Directly translated from Turkic languages, this phrase means shish kebab cooked in a cauldron. This is how this international dish is sometimes prepared in a number of Central Asian countries. Moreover, the cauldron can be huge, hemispherical, designed for outdoor use, or small, indoor, flat-bottomed, suitable for standard gas or electric stoves. In the most “difficult” case, when there is no cauldron among the kitchen utensils, you can use a heavy, thick-walled cast iron frying pan.

There are many recipes for kazan kebab. This is one of those easy to prepare dishes that can be made with a variety of meats. Most often they use lamb, beef, less often pork, turkey or chicken.

The most traditional Uzbek version of preparing this dish is based on the use of a lamb saddle or its neck.

Preparation

The equipment you will need first of all is a large spherical cauldron, as well as a deep bowl and a large sharp knife.

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

By the way, potatoes that were cooked in a cauldron along with meat are not served on a platter. For some reason, the Uzbeks throw it away, 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 “shish kebab in a cauldron.” Indeed, the meat tastes like kebab, but still has its own characteristics. Cooking food is not easy. This will require both time and skill. But having a recipe on hand with a step-by-step explanation of the process, you can cope with the task with an A+ and get juicy, soft and flavorful meat!

Preparation stage

This Uzbek dish cannot be prepared at home on a gas stove, no matter how the “experienced masters” convince you. Of course, if you do everything strictly according to the recipe, then you will get delicious meat at home, but it will not be an Uzbek-style kazan-kebab, but delicious fried meat in a Russian-style cauldron. But you just want a national twist! Therefore, we will cook correctly.

First, let's 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. Arrange a crossbar on top so that the bottom of the cauldron is at a distance of 20-30 cm from the surface of the fireplace. Instead of a crossbar, some use special high stands. You can buy a ready-made firebox and place it in the yard of your house or cottage. It's much more convenient.

How to cook Kazan-kebab

To prepare a kazan kebab, in fact, any meat will do - lamb, pork, beef or veal, but in my subjective opinion, lamb is best suited. A piece of lamb should have a small amount of fat, if it has bones, then nothing.

We cut our meat into kebab pieces. If there are bones, don’t worry, we chop them together.

Now season the sliced meat with salt, ground red pepper and, of course, cumin - without this, the Kazan-kebab is not a Kazan-kebab. Stir, cover with a lid and leave for about 1 hour.

Take a cauldron and place two peeled raw potatoes on the bottom (this is done so that the meat does not bathe in its own fat and does not stew). Next, place our meat in a cauldron, lightly greased with oil.

Cover the meat with a lid and put it on fire.

Cook the meat in a cauldron for about 40 minutes. The fire should be uniform, and the flame should lightly touch the cauldron. At about the 30th minute of cooking under the lid, all the liquid in the cauldron will evaporate and the meat will begin to fry - then you will need to remove the lid once, stir the meat, cover it again and leave for another 10 minutes.

An important side dish, or rather an integral part of the kazan kebab, is onion. The onion must be cut into thin rings or half rings, seasoned with ground red pepper, chopped herbs and a small amount of lemon juice. Mix and leave.

Serve the finished meat with prepared onions. Bon appetit!

Instead of an afterword

The Uzbek dish described above cannot be prepared in the kitchen without losing its oriental flavor. But “shish kebab in a cauldron” will still be very tasty, juicy and aromatic. It can be served not only for lunch, but also for the holiday table. If you are ready to accept the loss of an oriental accent, then the lamb can be replaced with pork or beef (although avoid the poultry). The list of seasonings can also be expanded and use coriander, allspice or ground black pepper, bay leaf and cumin, and instead of lemon juice, 6% apple cider vinegar or dry red wine is quite suitable.

Uzbek-style Kazan-kebab is a hearty and easy-to-prepare dish worthy of your attention. Its recipes are varied, but they are all united by an essential ingredient – meat. Traditionally, kazan kebab is prepared using lamb, but it can be replaced with beef or pork. This will not affect the taste of the dish.

Kazan-kebab in Uzbek: recipe with photos

So, let's start with the traditional version of the Uzbek dish. Choose high-quality fresh lamb for a juicy and mild-tasting dish.

On a note! If you use beef pulp, give preference to young veal meat, otherwise the cauldron-kebab will taste tough.

Compound:

0.7 kg lamb;
5 potato tubers;
2-3 pcs. Luke;
2 carrot roots;
150 g fat tail fat;
2-3 garlic cloves;
salt;
refined vegetable oil;
blend of spices.

Advice! For spices, give preference to herbs de Provence, cumin and basil.

Preparation:

Kebab in a cauldron with lamb potatoes

To prepare this common Uzbek dish, simple products are used: lamb and potatoes, even onions are not always added to the kebab (it is often served lightly marinated in a ready-made dish), but spices play a big role. Among them, the main ones are cumin and coriander, as well as black pepper. You will also need a lot of sunflower oil (everything is fried in it first).

This dish is often prepared in a cauldron over a fire, but cauldron kebab on the stove also turns out wonderful. The main thing is to take a good cauldron.

It tastes better than kebab!

Are you planning to have a picnic in nature? Then you need to learn how to cook Uzbek kazan kebab over a fire. This dish will be a worthy replacement for shish kebab.

Compound:

2 kg lamb;
salt;
2-3 potatoes;
2-3 pcs. Luke;
cumin;
freshly ground red pepper;
lemon juice;
greenery.

Preparation:

Wash the lamb flesh and dry it. You can use meat with bones.
We cut it into “kebab pieces”.
Place the pieces of lamb in a deep container, add salt, freshly ground red pepper and cumin.
Stir and cover the container with a lid. Let's leave the lamb for an hour.
Lubricate the cauldron with vegetable oil.
Peel and wash the potato tubers.
Place them in a cauldron without cutting them. This trick will help the lamb to fry rather than stew in its own juices.
Now let's put the pieces of lamb into the cauldron.
Let's cover it and place it over the fire.
Cook the cauldron kebab for 40-50 minutes. We make sure that the flame only slightly reaches the cauldron, and the fire is even.
After half an hour, remove the lid and stir the meat. By this time the liquid will have evaporated and the lamb will be cooking.
Let's cover the cauldron again. Cook the lamb for 10-15 minutes.
In the meantime, let’s clean the onion and chop it into thin rings.
Wash the greens and chop finely.
Season the onion with freshly ground red pepper, sprinkle with lemon juice and mix with herbs. Let the onions marinate.
Serve the cauldron kebab with onions.