Melting Potatoes and Meat in Afghan Cauldron

An incredibly aromatic, bright and satisfying dish. No one can resist! Bright and absolutely stunning potatoes with meat will diversify your familyʼs daily menu. Thanks to the pressure cooker principle, food cooked in an Afghan cauldron literally melts in your mouth!
cook time: 40 min
Nora Vaughn
Melting Potatoes and Meat in Afghan Cauldron

Nutrition Facts (per serving)

132
Calories
8g
Fat
9g
Carbs
6g
Protein

Ingredients (8 portions)

Basic:

Onion (large) 1 pc
Garlic (or more, to taste) 2 clove
Tomatoes (large) 2 pc
Salt to taste
Ground black pepper to taste
Potato 1 kg
Carrot (medium size) 2 pc
Vegetable oil 40 ml
Pork 700 g
bell pepper (medium size) 2 pc
Greenery (for filing) to taste

Recipe instructions

Step 1

Step 1
How to make potatoes with meat in an Afghan cauldron? Very simple! Prepare all the products listed on the list. Any meat will suit your taste, this time I have pork. The set of vegetables can be adjusted as desired; in any case, the dish will turn out juicy and very tasty. If you have frozen meat, you should first defrost it.

Step 2

Step 2
Rinse the piece of pork and dry it with paper towels. Cut the meat into small pieces of approximately the same size. Peel potatoes, carrots, onions and garlic. Remove the core and seeds from the bell peppers. Rinse all vegetables in cold water.

Step 3

Step 3
Place the cauldron on the stove. Pour in vegetable oil and heat it well. Send the meat to fry. Stirring, cook until golden brown. You can learn how to choose the right oil for frying by reading an article on this topic, the link is at the end of this recipe.

Step 4

Step 4
At this time, cut the onion into thin strips and chop the garlic randomly, not very finely.

Step 5

Step 5
Chop the bell pepper and carrots into cubes.

Step 6

Step 6
Cut the potatoes into large cubes or slices.

Step 7

Step 7
Grind the tomatoes in the same way as potatoes. If desired, remove the skins from the tomatoes first.

Step 8

Step 8
Add onions and garlic to the cauldron.

Step 9

Step 9
Stirring, cook for a couple of minutes.

Step 10

Step 10
Salt everything to taste, pepper and add your favorite spices. I sprinkled with ground sweet paprika and dry basil.

Step 11

Step 11
Mix everything and cook for 2-3 minutes.

Step 12

Step 12
Spread the peppers and carrots in an even layer.

Step 13

Step 13
Next, add tomatoes to the cauldron.

Step 14

Step 14
Make the final layer of potatoes. Lightly salt. Pour a little water into the cauldron (a quarter glass will be enough, if you want to get more aromatic broth, then add a little more liquid). Place the lid on the Afghan cauldron. After boiling, reduce the heat on the stove to slightly below medium and leave the potatoes and meat to simmer for 30 minutes.

Step 15

Step 15
Use a fork to lift one of the valves. If steam comes out, then the cooking process is not interrupted. At the end of cooking, turn off the stove and leave the cauldron with the lid closed for 15-20 minutes. Use a fork to release any remaining steam from the valve before opening the lid. When serving, sprinkle the potatoes with meat and vegetables with ground pepper and herbs.

Additional rubrics

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