A delicious dish of Uzbek cuisine: kazan kebab with potatoes. How to cook an Uzbek dish Kazan Kebab Kazan Kebab lamb recipe.

Kazan Kebab, that is, meat cooked in a cauldron without any technological cycles and special labor costs is very difficult to classify in terms of heat treatment. This is not stewed, not stewed, not fried meat, although signs of both, and the third in the finished dish are easily found if it is cooked correctly. This, of course, is not a classic kebab, although the kazan-kebab is as close as possible to the taste of a well-cooked kebab, preserving its own originality. Of course, you need to try it - at least for reasons of an alternative to barbecue, which, especially in the season, starts to get boring.

One should remember only one thing: the simplicity of making a kazan-kebab, which, I repeat, requires almost no labor input, is seeming. It is very easy to get at the finish line either meat cooked in its own juice, or dried soles, or even embers. For a kazan-kebab requires jewelry precision in temperature control under the cauldron. If, of course, the kazan-kebab is cooked over the fire. We will definitely talk about this during the preparation of this Central Asian version of the kazan kebab. It differs from others in that the meat is not pre-marinated like a shish kebab and, therefore, its preparation is associated with its own technological nuances.

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