Uzbek Kazan Kebob (Fried Potato and Lamb Skewers)

About This Recipe

Uzbek Kazan Kebob is a real, traditional Uzbek dish, known as Fried Potato and Lamb Skewers. Chunks of lamb and potato slow-fried together in a heavy cauldron until deeply browned and tender, a hearty rustic Uzbek favorite.\n\nKazan kebob takes its name from the kazan, the traditional heavy Central Asian cauldron used for slow-frying, and the dish reflects Uzbek cuisine's love of combining lamb and potatoes cooked low and slow until richly caramelized.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Uzbek home cooking, not a generic stand-in for a search term.

Ingredients

Serves 6

• 800 glamb shoulder(cubed)
• 1 kgpotatoes(peeled and cut into large chunks)
• 4 tbspneutral oil or rendered lamb fat
• 2yellow onions(sliced)
• 1 tspground cumin
• 1 tspfine sea salt(to taste)
• 0.5 tspblack pepper
• 3 tbspchopped fresh cilantro

Instructions

1. 1

   Brown the lamb

   Heat oil in a heavy pot or kazan and brown the lamb cubes on all sides over high heat; set aside.

2. 2

   Fry the potatoes

   In the same pot, fry the potato chunks over medium-high heat, turning occasionally, until deeply golden on the outside, about 15 minutes.

3. 3

   Cook the onions

   Push the potatoes aside, add onions, and cook until softened, about 8 minutes.

4. 4

   Combine

   Return the lamb to the pot, add cumin, salt and pepper, and toss everything together.

5. 5

   Braise gently

   Reduce heat, cover, and cook gently for 30 minutes, stirring occasionally, until the lamb is tender and the potatoes are fully cooked and richly browned.

6. 6

   Serve

   Garnish with fresh cilantro and serve hot with bread.

Variations

• •

  Use beef instead of lamb for a different traditional protein.

• •

  Add a whole hot chili pepper while braising for background heat.

• •

  Some households add bell peppers for extra color and flavor.

Storage

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.

Frequently Asked Questions