In the literal translation, “Kazan-kebab” means “barbecue in a cauldron”, which in the original is prepared from lamb. However, due to the specific taste of lamb meat, cooks prepare a dish in different variations, while receiving an unrivaled taste, juiciness and aroma.

Uzbek-style lamb kebab

A popular dish of juicy meat with aromatic oriental spices in teahouses - establishments that are the Uzbek counterpart of European cafes.

To prepare a delicious dish at home, you need:

  • lamb - 1 kg;
  • onions - 500 g;
  • sunflower oil - 200 ml;
  • spice mix and salt.

Cooking method:

  1. The meat is cut in portions, which are sent to an enameled pan, where they are salted, 30 g of spices are well poured, including basil, coriander, hot red pepper.
  2. Then the lamb is placed under oppression.
  3. Oil is heated in a cauldron, on which meat pieces are tightly packed, covered with thin half rings of onions.
  4. The container is covered with a lid that can not be removed during 2 hours of frying, withstanding minimal fire.
  5. In the final, the meat pieces are fried over high heat, but only 3 minutes to form a golden crust.

How to cook beef?

It is possible to cook a cauldron kebab using 1 kg of beef.

In addition to meat, you will need:

  • sunflower oil - 200 ml;
  • onion - 2 pcs.;
  • a mixture of spices (zira, basil, hot red pepper) - 50 g;
  • salt, greens.

The dish is prepared according to the standard scheme with small additions:

  1. Pieces of meat are sprinkled with ⅔ spices, after which they are mixed with thin half rings of onion and sent to the refrigerator for 4-6 hours.
  2. When the meat product is marinated, it is laid out in boiling oil and fried until brown.
  3. After the appearance of the necessary blush, such a quantity of water is poured into the cauldron that the surface of the beef remains uncovered.
  4. The meat is stewed for 20 minutes in a closed container, after which the lid is removed and the remaining spices are poured.

Cooking from Chicken

If there is poultry meat in the refrigerator, and there is no idea what to cook, it is worth trying to make chicken kebab.

This will require:

  • chicken - 1 kg;
  • tomatoes - 3 pcs.;
  • mutton fat - 100 g;
  • spices, salt.

Stages of preparation:

  1. Chicken is cut into portioned portions, which are crumbled in grated spices.
  2. After 2 minutes, circles of tomatoes are added to the meat, after which the chicken is sent to the cold for 1-1.5 hours.
  3. Sliced ​​fat is placed in a cauldron, where it is flooded.
  4. After the greaves are removed, the meat is placed in the cauldron and fried until golden.
  5. The dish is ready to serve with vegetables and herbs.

Kebab with potatoes and pork

A hearty dish that will not leave anyone indifferent.

For cooking you will need:

  • 900 g of pork;
  • 6 potato tubers;
  • 3 onions;
  • 100 g fat tail fat;
  • a tomato;
  • spices and salt.

During:

  1. Pork is cut into pieces, which are crushed in spices, and then mixed with onion rings, tomato slices and left for 2-3 hours in a cool place.
  2. Potatoes are peeled and poured with water.
  3. Large melted potatoes are sent to melted fat in a cauldron, from which greaves have already been extracted.
  4. Potatoes are cooked in boiling oil until golden brown, after which they are laid out in a bowl.
  5. The meat with onions is laid out in boiling fat, where it is fried until cooked.

Recipe for cooking on the grill

In winter, when it is cold in nature, you can use the cauldron as a barbecue. In this case, the following recipe should be followed.

Ingredients:

  • 1 kg of pork;
  • 200 g fat tail fat;
  • 5 onions;
  • 1 lemon;
  • salt and spices (zira, coriander, basil, chili pepper).

When cooking:

  1. Small pieces are prepared from meat.
  2. The onion is cut into rings and mixed with salt and spices, after which it wrinkles well with your hands.
  3. When the liquid appears, meat pieces are placed on the onion.
  4. Juice is squeezed from the lemon, diluted in 100 ml of sparkling water.
  5. After soaking onion juice, the meat is poured with marinade.
  6. After one hour, meat pieces alternating with lard are strung on wooden skewers.
  7. A greased cauldron is placed on a medium heat and heated to 80 ° C.
  8. Sticks are placed in the container so that the pork slightly touches the bottom.
  9. As ready, the sticks spin around its axis.

Kazan kebab in Bukhara

Appetizing lamb kebab for a friendly company, prepared from the following components:

  • meat - 1 kg;
  • onions and tomatoes - 2 pcs.;
  • Bulgarian pepper - ½ pc.;
  • sunflower oil - 200 ml;
  • salt and spices (zira, red pepper and coriander).

To treat those gathered with barbecue in a cauldron:

  1. Lamb is cut into pieces, which are fried in a container with hot oil.
  2. When the liquid is evaporated from the mutton meat, and it acquires a golden color, salt, spices and onion rings are added to the cauldron.
  3. After 5 minutes, the sliced ​​tomatoes are laid out.
  4. After 3 minutes, the contents are poured into a glass of hot water.
  5. When the dish obscures for a third of an hour, strips of pepper are laid out in a cauldron.
  6. After 10 minutes of languishing, the kebab is ready.

Lamb ribs

The use of lamb ribs when cooking in a cauldron allows you to get no less tasty and fragrant dish than just from pulp.

To complete the recipe you will need:

  • ribs - 1 kg;
  • onion - 4 pcs.;
  • fat tail fat - 150 g;
  • spice mix and salt.

At the time of creation:

  1. The rib part is cut so that on each rib there is an equal amount of meat on both sides.
  2. Ribs are sprinkled with spices and salt and are shifted onion rings.
  3. After 2 hours, fat is melted in the cauldron, into which the ribs are laid out and fried until tender.

Thus, barbecue, despite the popular belief, can be cooked not only in nature with the barbecue. No less juicy and tasty meat is obtained of different varieties, fried in a cauldron.

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