1. Main Page
  2. Eat outdoors
  3. Cauldron kebab with potatoes

Kazan Kebab with Potatoes

Fragrant fried meat with potatoes — just three main ingredients! Kazan kebab with potatoes is a traditional Uzbek dish of meat fried up with potatoes. "Kebab" means grilled meat, so a kazan kebab is essentially kebab cooked in a kazan (a heavy cast-iron cauldron). The real thing is made in a kazan over an open fire, but you can make it at home just as well. Use any meat you like, though the traditional version calls for lamb. Season it however you please — it's especially good with cumin (zira), the Central Asian spice that gives the dish its signature aroma.

katushafinAuthor avatar
Recipe author
Cauldron kebab with potatoes
Cauldron kebab with potatoes Cauldron kebab with potatoes
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 35 % 8 g
Fats 22 % 5 g
Carbohydrates 43 % 10 g
113 kcal
GI: 100 / 0 / 0
  • First, prep everything. Rinse the meat, pat it dry, and cut it into pieces. Peel the onions and slice them into half-rings. Put the meat and onions in a bowl, season with salt, pepper, and spices, mix well, cover, and refrigerate to marinate for a few hours.
  • If you're short on time, you can skip the marinating and start cooking right away. Peel the potatoes and be sure to pat them dry with a towel. Leave small potatoes whole; cut larger ones into halves or quarters depending on size.
  • Set the kazan on the stove and heat it well. Now add the fat you'll fry in — vegetable oil or rendered lamb-tail fat both work. If using solid fat, melt it first. You want a good amount, about ¾ inch (2 cm) deep. Fry the potatoes in batches, spreading them in a single layer and stirring so they brown on all sides. Lift each batch out with a slotted spoon onto a plate.
  • Next, fry the meat and onions the same way, then return all the meat to the kazan. It's important to get a nice browned crust on everything — that keeps the meat juicy and helps the potatoes hold together during the final braise. Layer all the potatoes on top of the meat, season with salt and spices again, and do not stir — this way the potatoes steam gently and stay intact.
  • Pour in half a cup of boiling water, cover (leaving a small gap for steam to escape), and braise over low heat for an hour to an hour and a half. When it's done, mound the meat in the center of a large platter and arrange the potatoes around it. Top the meat with raw onion rings and a sprinkle of chopped fresh herbs.

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Lean mutton - 169  kcal/100g
  • Fat mutton - 225  kcal/100g
  • Lamb - brisket - 533  kcal/100g
  • Mutton - ham - 232  kcal/100g
  • Lamb chop on a bone - 380  kcal/100g
  • Lamb shoulder - 284  kcal/100g
  • Mutton - dorsal part - 459  kcal/100g
  • Zira - 112  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Salt - 0  kcal/100g
  • Pepper - 26  kcal/100g

Similar recipes

Related and additional categories: