Uzbek Lamb and Potato Kebab

A traditional universal dish for dear guests. The lyagan is served in a large dish, which is placed in the center of the dastarkhan. Lyagans are used, as a rule, when setting a festive table, but they can also be seen at everyday feasts when a large family gathers. And the dish is not only cooked over fire.
cook time: 2h
Ava Prescott
Uzbek Lamb and Potato Kebab

Nutrition Facts (per serving)

177
Calories
13g
Fat
9g
Carbs
7g
Protein

Ingredients (8 portions)

Basic:

Garlic 3 clove
Salt to taste
Zira (a couple of pinches) to taste
Water 100 ml
Potato 8 pc
Carrot 1 pc
Bulb onions (large) 1 pc
Vegetable oil 250 ml
Dry spices (for meat, cilantro) to taste
Mutton (T-bone steak Saddle.) 1 kg
Ground pepper mixture to taste

Recipe instructions

Step 1

Step 1
Prepare food. The Kazan Kebab dish uses the meat of a young animal, so there will be less of the specific smell of lamb. You can also take other meat, but eastern peoples prefer lamb. The loin and saddle are better suited as the most meaty and tender parts of the first grade.

Step 2

Step 2
Wash and dry the meat, if necessary, cut into fairly large pieces, about 2.5 — 3 cm thick. This way the meat will remain juicy and will require less cooking time.

Step 3

Step 3
Prepare the slices. Peel the potatoes and leave them whole; it is advisable to choose the tubers of the correct shape, approximately the same average size. Cut the onion into half rings and cut the carrots into cubes, not very finely. The garlic can be left whole cloves or chopped.

Step 4

Step 4
Heat a cauldron, pour in about 1 cup of refined oil and heat it well. Dry the potatoes well, then fry 1-2 tubers at a time, so that the oil does not lose temperature, until golden brown.

Step 5

Step 5
Use a slotted spoon to remove the fried potatoes and immediately sprinkle them while hot with salt. Fry all the potatoes like this.

Step 6

Step 6
Similarly, fry all the pieces of meat one by one. Due to its relatively low fat content, lamb meat becomes dry rather quickly when cooked over the fire, so it is never over-cooked, just to seal the surface.

Step 7

Step 7
Salt the hot pieces and sprinkle with black pepper and cumin, crushed in your hands. Both the meat and potatoes are still raw inside, of course, but frying creates a crust that will retain all the juiciness inside during further cooking.

Step 8

Step 8
A lot of oil was used for frying; you don’t need as much for further cooking, so pour off some of it. It is necessary to leave it so that the bottom of the cauldron is hidden by 1 — 1.5 cm.

Step 9

Step 9
Now we return the products to the cauldron, laying them in layers — the potatoes will be the first.

Step 10

Step 10
Place pieces of meat on the potatoes.

Step 11

Step 11
Sprinkle a layer of meat with vegetables: onions, carrots, garlic cloves and dry spices. We will not eat these vegetables in the future; we will need juices and aromas, which they will give to the lower layers. And of course, in order for everything to bake well, it is necessary to create steam. To do this, carefully pour a little water along the walls.

Step 12

Step 12
Now you need to cover everything with a ceramic plate so that the temperature is higher and the moisture evaporates less, and then close it tightly with a lid. We heat below average and simmer for about 1 hour or a little more. There is no need to open the lid unnecessarily, just check for the presence of liquid and add a little water if necessary. Ready to check by piercing the potatoes with a skewer.

Step 13

Step 13
Serve hot, placing lyagan on a large dish. We put meat in the center, around it we put potatoes, tomatoes, sliced cucumbers and a large amount and variety of greens. Also serve Uzbek flatbreads.

Additional rubrics

Related recipes