Cubes of lamb ribs braised with sliced onions in a heavy kazan cauldron with minimal water, then finished with golden fried potatoes layered on top.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: inverted onto large round platter
Garnishes: fresh dill, black pepper
Accompaniments: non bread, fresh salad
Instructions
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1
Heat oil in a heavy kazan until smoking, then sear lamb rib pieces on all sides until deeply browned and caramelized for full flavor.
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2
Remove lamb, add sliced onion rings to the same pot and cook until golden and softened in the rendered lamb fat and oil.
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3
Return lamb to the pot, add cumin, coriander, bay leaves, salt, pepper, and just enough water to barely cover the bottom.
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4
Cover tightly and braise on low heat for one hour until the lamb is very tender and falling off the bone in succulent pieces.
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5
Layer thickly sliced potatoes on top of the braised lamb, cover again, and steam for twenty-five minutes until potatoes are tender.
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6
Serve by inverting the pot onto a large platter so the potatoes form the base with braised lamb and onions cascading over the top.
Did You Know?
The dramatic presentation of inverting the entire kazan onto a platter is a showpiece moment at Uzbek dinner parties.
Chef's Notes
Equipment Tips
- heavy cast-iron kazan or Dutch oven
- sharp knife
- tongs
Garnishing
fresh dill, black pepper
Accompaniments
non bread, fresh salad
The Story Behind Kazan Kebab
Kazan kebab takes its name from the heavy cast-iron cauldron (kazan) that is the centerpiece of every Uzbek kitchen. This pot-braised style of kebab evolved as an alternative to open-fire grilling during cold Central Asian winters.
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