Kazan Kebab

Instructions

1. 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.
2. 2 Remove lamb, add sliced onion rings to the same pot and cook until golden and softened in the rendered lamb fat and oil.
3. 3 Return lamb to the pot, add cumin, coriander, bay leaves, salt, pepper, and just enough water to barely cover the bottom.
4. 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.
5. 5 Layer thickly sliced potatoes on top of the braised lamb, cover again, and steam for twenty-five minutes until potatoes are tender.
6. 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.