Uzbek Kazan Kebab
See also how to make Turkish Iskender Kebab or our favorite wine kebab.
Ingredients · Servings 4
- beef with bone - 500 g
- small variety of potatoes - 500 g
- onion - 200 g
- agneshka mass - 100 g
- rapeseed oil - 150 ml
- spices - black peppercorns, coriander seeds, paprika, whole cumin
- fresh coriander
Method · 1 h 5 min
- Cut the meat into large pieces, rinse and leave in salt for at least 30 minutes.
- Heat the cauldron, melt the fat and pour in the rapeseed oil.
- Fry the meat over high heat until golden brown and place it on a plate.
- Fry whole peeled potatoes or cut in half in the remaining oil until golden brown and add a little salt.
- Return the meat to the cauldron, place the potatoes on top, add all the spices for Kazan-kebab, cover and cook over low heat for 20-30 minutes.
- If necessary, you can add up to 50 ml of water.
- Serve this classic Uzbek kazan-kebab with chopped onions and greens. Bon appetit!
