Kazan-kebab
8 servings
120 minutes
Kazan-kebab is a fragrant, juicy dish of Uzbek cuisine that embodies the traditions of nomadic peoples. Its roots go deep into the history of caravans when meat was cooked in a kazan over low heat, allowing spices and juices to fully develop. The main ingredient is lamb, simmered in its own juices with onions, dill, and thyme, creating a rich flavor with light herbal notes. This dish has an amazing tenderness and aroma, with each piece literally melting in your mouth. Kazan-kebab is perfect for cozy family dinners and festive gatherings, highlighting the richness of Eastern gastronomy. Hearty and rich, it pairs well with flatbreads or fresh vegetables, creating a harmony of flavors and enjoyment in every moment of the meal.
1
Slice the onion into half rings and chop the dill finely. Mix everything in a separate bowl.
- Onion: 400 g
- Dill: 5 bunch
2
Wash the meat and cut it into 2-3 cm pieces. Then layer it in the pot. One layer of meat, one layer of onion-dill mixture. Salt to taste. Place the pot on low heat for 2 hours.
- Lamb: 800 g
- Onion: 400 g
- Dill: 5 bunch
- Salt: to taste
3
Add thyme 20 minutes before it's done.
- Thyme: 0.5 teaspoon
