Kazan-kabob
6 servings
150 minutes
Kazan-kabob is a traditional Uzbek dish that embodies the spirit of Eastern cuisine. Its roots go back centuries when nomads cooked meat over an open fire, creating a rich, smoky flavor. Lamb generously seasoned with cumin slowly simmers in a kazan, gaining tenderness and juiciness, while potatoes absorb the meat juices, turning into a golden, aromatic side dish. The dish requires no intervention during cooking, giving it a special simplicity and authenticity. Serving with cilantro completes the flavor symphony by adding freshness and bright notes. Kazan-kabob is perfect for large gatherings where rich taste and a warm atmosphere are appreciated. This recipe is a true find for lovers of Eastern cuisine and those who want to touch the traditions of Uzbek hospitality.
1
Wash the meat, dry it, cut into large pieces.
- Lamb loin (rack): 1 kg
2
Peel the potatoes, dry them, and cut them in half.
- Potato: 6 pieces
3
Heat the pot well over high heat, spread the meat on the bottom, sprinkle with cumin and salt, place potatoes on top, sprinkle with cumin and salt, cover with a lid and leave on the lowest heat for 2 hours.
- Lamb loin (rack): 1 kg
- Cumin: 1 teaspoon
- Salt: 1 teaspoon
- Potato: 6 pieces
- Cumin: 1 teaspoon
- Salt: 1 teaspoon
4
Do not lift the lid, do not stir, and do not add water!
5
After two hours, sprinkle with chopped cilantro, mix, and serve immediately.
- Cilantro: 1 bunch
