Cauldron kebab with potatoes

First we will prepare all the products. Wash the meat, dry it and cut it into pieces. Peel the onion and cut into half rings. Put the meat and onion in a bowl, add salt, pepper, season, mix well, cover with a film and put in a cold place to marinate for several hours.

If there is not much time, you can skip this point by immediately starting to cook. Peel the potatoes and be sure to dry them with a towel. If the potatoes are small, leave them whole, cut the large ones into halves or quarters, depending on the size.

Put a cauldron on the stove and heat it well. Now we need to add the fat on which we will fry, it can be both butter and fat fat. If you cook with lard, it should be melted. There should be quite a lot of fat, 2 cm from the bottom. Fry the potatoes in it in portions, spreading it in one layer, stirring so that the pieces are fried on all sides. Remove each portion with a slotted spoon onto a plate.

Then fry the meat with onions in the same way, at the end put all the meat in the cauldron. It is important that a ruddy crust forms on the products, this will allow the meat to remain juicy, and the potatoes will not fall apart during further stewing. Put all the potatoes on top of the meat, add salt and season again. Do not mix! Then the potatoes will be cooked as if for a couple and will not fall apart.

Pour in half a cup of boiling water and put it on a small fire for an hour and a half, leaving room for steam to escape. After cooking, put the meat in a large plate in the center, and arrange the potatoes in a circle. Place the raw onion cut into rings on top of the meat and garnish with chopped herbs.