Kazan-kabob
Juicy lamb with golden whole potatoes, seared and slow-cooked in a kazan until tender.
Ingredients
- lamb on the bone700 g
- potato800 g
- vegetable oil250 ml
- water100 ml
- cumin1 tsp
- ground coriander0.5 tsp
- salt1 to taste
Instructions
Pat the bone-in lamb dry and cut into serving pieces. Peel the potatoes; leave small ones whole and halve the larger ones.
Heat the vegetable oil well in the kazan over high heat. Sear the lamb in batches until a deep golden-brown crust forms, so the meat seals quickly.
Transfer the seared lamb to a bowl and season with salt, cumin and ground coriander.
In the same oil, fry the potatoes in batches until golden on all sides; salt the cooked potatoes and set aside for now.
Reduce the heat to medium, return the lamb to the kazan and top with the potatoes. Pour in the water and cover tightly with a lid.
Simmer the kazan-kabob over low heat for 60–90 minutes, stirring as little as possible. If the liquid evaporates too soon, add a splash of water; the meat should fall easily off the bone and the potatoes should be tender.
Before serving, gently toss the meat with the potatoes, transfer to a serving platter and serve hot.
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