How to make kazan-kebab

This recipe will produce three large portions meal.

• Lamb with bones. Lamb shoulder will be perfect. 1.5 kg.
• Potatoes, 3. The amount of potatoes is limited by the size of the bottom of kazan.
• Pure lamb fat. Fatty tail is preferable, but if it is not available, use fat from the lamb chest.
• Spices
  • Salt, 1.5 tsp
  • Whole Cumin, 2 tsp
  • Hot chilli powder, 1/4 tsp. If you prefer hot kebab, add some more chilli.

Do not remove fat from the meat, only remove glands from the fat. Chop meat into a 2 bite sizes, approximately 4 cm in diameter. Bones with some meat on them chop into larger pieces, let say, chop each bone into three pieces. Slice lamb fat into a 0.5-1 cm thick plates. Peel potatoes and store them in a water to prevent drying.

In a bowl, mix meat with all spices and salt and marinate for one hour at room temperature.

Preheat kazan on the high heat. Place lamb fat on the bottom of the kazan.

Place potatoes into the centre of the kazan, and stick all meat in one layer around potatoes on the kazan walls. Pieces with bones should goes fist, near potatoes. If the metal wall are dry and hot, the meat will stick easily.

Cover meat with the heat resistant plate. Usually plates keep steam much better in compare with standard casting iron lid. Transparent, glass, heat resistant bowl is the best solution, because it is possible to monitor the cooking process. After covering, reduce heat, below minimum.

Cook until all water will evaporate and only boiling fat will left in the kazan, this will takes approximately 30 minutes. Carefully stir the meat in the kazan, and cook for another 10 minutes. If the lid is not transparent, then it is possible to understand that water is evaporated by changing of the boiling sound.

The meat and potatoes are ready now! Serve it with fresh herbs and quickly pickled onion.