Kazan-kabob is one of the most delicious dishes of Uzbek cuisine. The food is based on meat, potatoes and onions. Traditionally, in Uzbekistan, kazan-kabob is fried over a fire. But even at home, you can cook this dish deliciously. Lamb can be easily replaced with pork ribs. Thanks to long frying, the dish turns out to be very juicy, satisfying and aromatic.
It is necessary
- - pork ribs - 1 kg;
- - potatoes - 1.5 kg;
- - onions - 0.5 kg;
- - zira - a few pinches;
- - ground black pepper;
- - salt;
- - vegetable oil for frying - 0.5-0.7 liters;
- - cilantro greens - 1 bunch;
- - a cauldron with a lid.
Instructions
Step 1
First, peel potatoes and onions and rinse them under running water. If the potato tubers are large or medium in size, chop them into thick strips. If the potatoes are small, you can split them in half or leave them whole. Cut the onion into half rings. Remove the skin from the pork ribs, if any, and chop it in portions.
Step 2
The cauldron must be well warmed up and vegetable oil must be poured into it. In oil, we will fry potatoes by analogy with French fries. Therefore, the oil will need such a volume that it completely covers the potatoes. Usually it takes about 0.5-0.7 liters. The oil needs to be heated very well, almost to a boil.
Step 3
Put half of the potatoes in boiling oil and fry them on all sides, stirring constantly, until golden brown appears. Put the finished potatoes in a separate bowl, after putting paper towels or napkins in it, so that excess oil is drained from the potatoes. Meanwhile, put the second half of the potatoes in the cauldron. Fry in the same way and place in a bowl on paper towels.
Step 4
We leave quite a bit of oil in the cauldron, and pour the rest into a separate container. In the future, it can be used to prepare other dishes. Store the cooled oil in the refrigerator. Put pork ribs in a cauldron and fry them for 10-15 minutes, until they are well browned on all sides.
Step 5
Next, add the onion to the pork ribs. Due to the fact that the onion will release a lot of juice, fry the contents of the cauldron for about 20 minutes, stirring constantly. When the onion acquires a golden hue, add 0.5 cups of hot water to the cauldron. Add black pepper, cumin and salt to taste. Reduce the temperature to a minimum and simmer under the lid for 30 minutes.
Step 6
After the time has elapsed, put the fried potatoes in the cauldron and mix everything well. Close the lid again and simmer for literally 5 minutes, so that the potatoes are saturated with the aroma of meat and spices.
Step 7
Put the finished cauldron-kabob in portions and decorate with chopped cilantro. Serve with the dish fresh flat cakes and a vegetable salad of radish, green onions or cucumbers with tomatoes.
