Entree: Uzbekistan – Bukhara – Kazan Kabob (Hearty Uzbek cauldron-braised lamb and vegetable stew cooked in a kazan)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 3 tbsp (45 ml) vegetable oil
- 2 lb (900 g) lamb shoulder, cut into 1.5-inch (3.8 cm) cubes
- 2 large onions, thinly sliced (about 12 oz / 340 g)
- 2 tbsp (30 g) tomato paste
- 2 medium tomatoes, chopped (about 8 oz / 225 g) or 1 cup (240 g) canned diced tomatoes
- 3 medium carrots, cut into 1-inch (2.5 cm) pieces (about 8 oz / 225 g)
- 3 large potatoes, peeled and cut into 1.5-inch (4 cm) chunks (about 1.5 lb / 680 g)
- 4 garlic cloves, minced
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (1.5 g) ground black pepper
- 1 tsp (2.5 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) paprika
- 1 bay leaf
- 1 cup (240 ml) beef or lamb stock (or water)
- 2 tbsp (30 ml) chopped fresh cilantro for garnish

Instructions

1. Heat the vegetable oil in a kazan or heavy Dutch oven over medium-high heat until shimmering.
2. Season the lamb cubes with 1 tsp salt and 1/2 tsp pepper. Brown lamb in batches until well caramelized on all sides; remove and set aside.
3. Lower heat to medium and add the sliced onions to the pot. Sauté until soft and lightly golden, about 8–10 minutes.
4. Stir in the tomato paste and minced garlic; cook 1–2 minutes until fragrant. Add chopped tomatoes and cook 3–4 minutes to break down.
5. Return the browned lamb to the pot. Sprinkle in cumin, coriander, paprika, remaining salt, and the bay leaf. Stir to coat.
6. Add carrots and potatoes, then pour in the stock (or water) so it comes about halfway up the ingredients. Bring to a gentle simmer.
7. Cover, reduce heat to low, and braise for 60–75 minutes until lamb and vegetables are tender, stirring once or twice and adding a splash more water if necessary.
8. Adjust seasoning to taste. Garnish with chopped cilantro and serve hot with naan, non, or steamed rice.