Entree: Uzbekistan – Khiva / Khorezm – Kazan Kabob (Hearty kazan-cooked lamb and vegetables slow-simmered in a wide cauldron)
Serving Size: 4
Approximate Time
Prep
20 min
Cook
1 hr 35 min
Total
1 hr 55 min
Ingredients
- 2 lb (900 g) lamb shoulder, cut into 1½-inch (4 cm) pieces
- 2 tbsp (30 ml) vegetable oil
- 2 large onions, thinly sliced (about 10 oz / 300 g)
- 4 cloves garlic, minced
- 2 tsp (10 g) ground cumin
- 1½ tsp (3 g) ground coriander
- 1 tsp (5 g) ground black pepper
- 1 tsp (5 g) sweet paprika
- 1 tsp (5 g) salt, plus more to taste
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) beef or lamb broth or water
- 3 medium carrots, cut into 1-inch (2.5 cm) chunks (about 9 oz / 260 g)
- 2 medium potatoes, cut into large wedges (about 14 oz / 400 g)
- 1 large bell pepper, cut into quarters (about 6 oz / 170 g)
- 1 bay leaf
- 1 tbsp (15 ml) white vinegar or lemon juice
- Fresh cilantro or parsley for garnish
- Flatbread or pilaf to serve
Instructions
1. Heat the vegetable oil in a heavy kazan or large Dutch oven over medium-high heat until shimmering. Add the lamb pieces in a single layer and brown on all sides, working in batches if necessary; remove and set aside.
2. Reduce heat to medium. Add the sliced onions and sauté until deep golden, about 10–12 minutes. Add the garlic, cumin, coriander, black pepper, and paprika and cook 1 minute until fragrant.
3. Stir in the tomato paste and cook 2 minutes, then return the browned lamb to the pot. Add the broth or water, bay leaf, and vinegar or lemon juice; bring to a gentle simmer, scrape up browned bits, then cover and simmer gently for 35 minutes.
4. Add the carrots and potatoes to the pot, nestling them among the meat. Cover and continue to simmer gently for 25–35 minutes, until meat and vegetables are tender.
5. Add the bell pepper during the last 8–10 minutes of cooking so it softens but retains some texture. Adjust salt and pepper to taste.
6. Remove the bay leaf, garnish with chopped cilantro or parsley, and serve hot from the kazan with flatbread or pilaf.
