Potatoes with meat in a cauldron

Step-by-step cooking

1. Step 1:

   

   Prepare the products. Wash and dry the meat. Peel the potatoes and leave them in cool water for now. Peel garlic and carrots, onions.

2. Step 2:

   

   Prepare the slicing. Leave the garlic and potatoes intact. / It is desirable to choose potatoes of the correct shape and the same, medium size. This way it will cook faster and the finished dish will have a more aesthetic appearance/. Cut onions into half rings, carrots into cubes not very finely. Meat is also cut into large, approximately equal pieces. Trying to leave a little fat or fat on each piece.

3. Step 3:

   

   Before you start baking, alternately fry the potatoes until golden brown. To do this, first heat the cauldron, pour about 1 cup of refined oil and heat it well. Dry the potatoes well. Fry the potatoes 1-2 tubers at a time so that the oil does not lose temperature.

4. Step 4:

   

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

5. Step 5:

   

   Similarly dry and alternately fry all the pieces of meat.

6. Step 6:

   

   Add salt to the hot pieces and sprinkle with black pepper, ground cumin or other spices to your taste. 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.

8. Step 7:

   

   A lot of oil was used for frying, so much is not needed 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 .

9. Step 8:

   

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

10. Step 9:

    

    Put pieces of meat on top.

11. Step 10:

    

    Sprinkle a layer of meat with vegetables: onions, carrots, garlic cloves, and optionally dry spices / I used seasoning for pork /. 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.

12. Step 11:

    

    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 the punctured potatoes with a skewer, but you will not be mistaken when you hear the characteristic appetizing smell of cooked meat.

13. Step 12:

    

    Serve hot, put on a large dish, sprinkle with herbs and do not forget about tomatoes and cucumbers. A large number and variety of greens, serve Uzbek tortillas, they will be very harmoniously combined with this dish, because the dish itself belongs to Uzbek cuisine and its name is Kazan kebab. I cooked it really in the Slavic manner, may the Eastern people forgive me..but it turns out delicious too !