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Kazan kabob: recipe illustration
Meat

Kazan kabob

Lamb and onions cooked in a large pot (kazan) in their own fat, with no added water. The meat becomes melt-in-the-mouth tender and very flavorful; it's a festive dish served at shared meals.

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Ingredients

Ingredients

Épices

Spices & seasoning

Optional extras

On the side

Instructions

  1. Melt the tail fat in a large casserole over medium heat until you have about 4 spoonfuls of clear fat.
  2. Add the coarsely sliced onions and let them brown gently for 10 minutes.
  3. Arrange the lamb pieces on top, season with salt, pepper, cumin and chili, then cover.
  4. Let the meat cook over very low heat for 30 minutes, stirring from time to time, until it releases its juices.
  5. Add the tomato paste, potatoes and carrot cut into wedges, without water.
  6. Cover again and continue cooking over low heat for 35 minutes, until the meat is very tender.
  7. Sprinkle with chopped parsley and serve hot in the cooking dish.

Variations and tips

Oven version. Transfer everything to a covered casserole and bake at 160 °C for 1 h 30.

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Original Ecomely recipe.