Although it only has two major ingredients, Kazan kebab is a delightful and filling dish. A simple combination of cumin and coriander gives kazan kebab its unique anise-tart scent. You don't have enough time to stand over the stove. After setting the kebab pot on the stove, continue with your day.
Uzbek food has long been enjoyed outside of Central Asia. Korea, China, the USA, Australia, and other countries have restaurants serving traditional Uzbek dishes such pilaf, samsa, lagman, and damlyama. The most brilliant representation of Uzbekistani food is now Kazan kebab. Proven proportions spanning generations are taken into consideration when preparing this laconic dish. In a kazan kebab, the proportion of meat to other ingredients, such as pilaf, should be 1:1.
COOKING OF KAZAN KEBAB
1. Prepare your food.
Clean and cut the potatoes. Choose tubers of the same size so that the meal looks attractive. The potatoes are added to the kebab whole, no need to chop them. After rinsing and drying, cut the beef into pieces. A piece should weigh between 100 and 130 g at its best. Any portion of a cattle carcass can be used to make kazan kebabs. Ribs, backs, and thick or thin edges are all acceptable. Tenderloin, loin, or neck will yield the most tender meal. Cut the onion into rings after peeling it. After adding 0.5 tsp of salt and letting the onion rings sit for 5 minutes, rinse them with cold water. This easy procedure will eliminate the bitterness from the onions, but it won't lose their crunch and sweetness.
2. Fry the meat.
The same oil that you used to cook the potatoes should also be used for the meat pieces. Aim to avoid adding too much meat at once. As a result, the fryer's temperature drops, which may cause the meat to leak fluids and eventually become extremely tough. Divide the meat into two to three sections and brown each one individually until browned to avoid this from happening.
3. Fry the potatoes.
Transfer sunflower oil into a high-sided kettle. On high heat, preheat the fat. When there's smoke, add the potatoes to the skillet. Fry until golden brown, without turning down the heat. After taking the potatoes out of the oil, arrange them on a platter.
4. Prepare a cauldron kebab.
Put a pot or cauldron with sturdy walls and a bottom over medium heat. Transfer 200 ml of vegetable oil to the bottom of the hot dish that contained the fried potatoes and beef. Put the beef chunks in the cauldron very bottom. Add one tsp of coriander, two tsp of cumin, and one tsp of salt to the meat. To evenly spread the fat and spices, stir. Arrange potatoes over the meat. Add the last of the salt on top of it. Put a tight lid on the cauldron, lower the heat, and simmer the food for two hours. Take the completed kebab off of the burner.
Arrange the potatoes on a large plate in a single layer. On top, pile the meat into a mound. Cover the dish with the remaining fat from the pot. Top the meat with the chopped dill and the prepared onion rings. Warm up the cauldron kebab and serve it with some fresh flatbread, sour cream, and a fresh tomato and cucumber salad.
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