Entree: Uzbekistan – Samarkand – Казан кабоб ➤ Kazan kabob (Large cauldron-style kebab of spiced lamb roasted with onions and vegetables)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 35 min

Total 1 hr 55 min

Ingredients

- 3 lb (1.36 kg) boneless lamb shoulder, cut into 1–1.5 in (2.5–4 cm) chunks
- 4 tbsp (60 ml) vegetable oil
- 4 large onions, thinly sliced (about 20 oz / 570 g)
- 3 cloves garlic, minced
- 2 tbsp (30 g) tomato paste
- 2 large tomatoes, chopped, 1½ cups (300 g)
- 3 medium carrots, cut into 1 in (2.5 cm) rounds, about 10 oz (280 g)
- 3 medium potatoes, cut into large chunks, about 1 lb (450 g)
- 1½ cups (360 ml) hot water or lamb broth
- 1 tbsp (15 ml) vinegar or lemon juice
- 1½ tsp (8 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (5 g) smoked paprika or mild red pepper
- 1 tsp (5 g) ground black pepper
- 1½ tsp (9 g) kosher salt, adjust to taste
- 2 bay leaves
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Heat the kazan or a heavy Dutch oven over medium-high heat and add 2 tbsp (30 ml) vegetable oil. When hot, add lamb in batches and brown well on all sides; transfer browned lamb to a plate.
2. Add remaining 2 tbsp (30 ml) oil to the pot. Sauté the sliced onions over medium heat until deep golden and soft, about 12–15 minutes.
3. Stir in minced garlic and tomato paste; cook 1–2 minutes until fragrant. Add chopped tomatoes and cook until they break down, about 5 minutes.
4. Return the lamb to the pot. Sprinkle cumin, coriander, paprika, black pepper, and salt over the meat; toss to coat evenly.
5. Add carrots and potatoes, nestling them among the meat. Pour in hot water or broth and vinegar (or lemon juice). Add bay leaves. Bring to a gentle simmer.
6. Reduce heat to low, cover, and braise gently for 1 to 1¼ hours, stirring occasionally, until lamb and vegetables are tender and sauce has thickened. Add a splash of water if it reduces too quickly.
7. Adjust seasoning to taste, remove bay leaves, and sprinkle with chopped cilantro or parsley before serving.
8. Serve hot directly from the kazan with flatbread or rice typical of Samarkand.