- Lamb - 2 Kilogram
- Salt - 2 Pinch
- Zira - - To taste
- Pepper red ground - - To taste
- Potatoes - 2 pieces
- Onion - 2-3 pieces
- Lemon juice - 1 teaspoon
- Greenery chopped - - To taste
For cooking kazan-kebab, in fact, any meat will be suitable - lamb, pork, beef or veal, but according to my subjective opinion, lamb is best suited. A piece of mutton should be with a small amount of fat, if the bones - also nothing. We cut our meat into shish kebab pieces. If there are bones - fearlessly, cut with them. Now season the sliced meat with salt, ground with red pepper and, necessarily, zira - without this kazan-kebab - not kazab-kebab. Stir, cover with a lid and leave for about 1 hour. We take the cauldron, at the bottom lay out two peeled raw potatoes (this is done so that the meat does not bathe in its own fat and is not quenched). Then we put our meat into the cauldron, lightly oiled with oil. Cover the meat with a lid - and fire. Meat is cooked in cauldron for about 40 minutes. Fire, at the same time, should be uniform, and the flame should lightly touch the cauldron. Approximately on the 30th minute of cooking under the lid all the liquid in the cauldron will evaporate and the meat will start to be roasted - then it will be necessary to remove the lid once, mix the meat, cover it again and leave for another 10 minutes. An important side dish, or rather - an integral part of the Kazan- kebab is the onion. Onions must be cut into thin rings or semirings, season with red pepper, chopped herbs and a small amount of lemon juice. Stir and leave. Ready meat is served along with prepared onions. Bon Appetit!
Servings: 6-7