Potato stewed with meat in a cauldron
Description
Traditionally, Uzbek qazan kebab is made from lamb, like many other Uzbek meat dishes. If you're unable to find good-quality lamb, don't worry. You can use young beef instead, but avoid old beef as the meat will turn out very tough, and stewing won't help. In general, when preparing qazan kebab with potatoes, use ingredients according to your taste, depending on how much onion and carrot you prefer in the dish.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Pour a generous amount of vegetable oil into a cauldron and heat it up.
- 3
Step 3
Sauté the meat, cut into small pieces, in oil until browned.
- 4
Step 4
Then add the tail fat, which does not need to melt or render completely.
- 5
Step 5
While the meat and fat are frying, slice the onion into half-rings. Cut the carrot and garlic into large pieces. I even add small garlic cloves whole. Add the onion, carrot, and garlic to the pot.
- 6
Step 6
Don't forget to stir constantly so the ingredients don't burn on the bottom of the cauldron. The heat should always be high—we're frying, not stewing the meat.
- 7
Step 7
Cut the potatoes into quarters. Add them to the cauldron and mix everything again. Fry for another 5–10 minutes, until the potatoes absorb the aroma and flavor of the meat and onions.
- 8
Step 8
Then season with salt to taste and add spices: basil, cumin, and you can also add Provence herbs or any other meat spice mix.
- 9
Step 9
Then cover the cauldron with a lid, place it over the lowest heat, and simmer for another hour.
- 10
Step 10
The meat should become tender and well-stewed, and the potatoes will be almost mushy. After about an hour, the dish is ready.
- 11
Step 11
Serve the ready-made cauldron kebab with potatoes with fresh chopped onion rings.