Cauldron kebab with Uzbek lamb potatoes

Step-by-step cooking

1. Step 1:

   

   Prepare the products. The meat of a young animal is used in the Kazan Kebab dish, so there will be less specific smell of mutton. You can also take other meat, but the Eastern peoples prefer mutton. The loin and saddle are better suited, as the most fleshy and tender parts of the first grade.

2. Step 2:

   

   Wash and dry the meat, if necessary, cut into large enough pieces, about 2.5 - 3 cm thick. This way the meat will remain juicy and it will take less time to cook.

3. Step 3:

   

   Prepare the slicing. Peel the potatoes and leave them whole, it is desirable to choose the tubers of the correct shape, approximately the same average size. Cut onions into half rings, carrots into cubes not very finely. Garlic can be left whole cloves or chopped.

4. Step 4:

   

   Heat the cauldron, pour about 1 cup of refined oil and heat it well. Dry the potatoes well, then fry 1-2 tubers at a time so that the oil does not lose temperature until golden brown.

5. Step 5:

   

   With a slotted spoon, take out the fried potatoes and immediately sprinkle hot with salt. So fry all the potatoes.

6. Step 6:

   

   Similarly, alternately fry all the pieces of meat. Due to the relatively low fat content, lamb meat becomes dry on the fire quite quickly, so it is never fried much, just so that the surface is sealed.

7. Step 7:

   

   Salt the hot pieces and sprinkle with black pepper, ground in the hands of zira. Both meat and potatoes are still raw inside, of course, but by frying a crust has been created that will retain all the juiciness inside during further cooking.

9. Step 8:

   

   A lot of oil was used for frying, you don't need so much for further cooking, so pour some of it. It is necessary to leave it so that the bottom of the cauldron is hidden by 1 - 1.5 cm .

10. Step 9:

    

    Now we return the products to the cauldron, laying them in layers - the first will be potatoes.

11. Step 10:

    

    We put pieces of meat on the potatoes.

12. Step 11:

    

    Sprinkle the meat layer with vegetables: onions, carrots, garlic cloves and dry spices. We will not eat these vegetables in the future, we will need juices and flavors that they will give to the lower layers. And of course, in order for everything to bake well, you need to create steam. To do this, carefully pour a little water over the walls.

13. Step 12:

    

    Now we need to cover everything with a ceramic plate so that the temperature is higher and the moisture evaporates less, and then close the lid tightly. We do the heating below average and languish for about 1 hour or a little more. It is not necessary to open the lid unnecessarily, once check for the presence of liquid, if necessary, add a little water. Readiness to check punctured potatoes with a skewer.

14. Step 13:

    

    Serve hot, laying out on a large platter of lyagan. We put meat in the center, spread potatoes, tomatoes, sliced cucumbers and a large number and variety of greens around. Also serve Uzbek tortillas.