Kazan Kabob

Ingredients:

rack of Lamb 1200g

medium potatoes 1000g

onion 3 pieces

cumin 10g

coriander 5g

dried basil½ tsp

salt to taste

black pepper to taste

hot pepper to taste

vegetable oil 50 ml

boiled water 150 ml

mutton fat 350g

Directions

First of all, wash the lamb and evenly divide the ribs.

Marinate the meat in spices with salt for at least 20 mins. If you marinate longer, put the meat in the refrigerator.

Peel the potatoes, wash and wipe dry.

Make small cross-to-cross cuts on different sides, while the potatoes should remain intact, so they are well fried.

Fat cut into cubes and melt in a kazan. When the fat is completely melted, remove the bacon from the kazan and add vegetable oil, heat well.

Fry the potatoes in the same oil until golden, salt during the preparation and pull out. You do not need to fry the potatoes until they are ready, they only need to be browned.

In a clean hot kazan, put the lamb ribs and fry on both sides without oil. The bones have their own fat, it will be melted and the meat will be cooked in its own juice. As soon as the meat is fried on both sides, immediately pull it out, salt and season with spices.

At the bottom of the kazan or pan with a thick bottom, put thinly sliced fat. On top of the fat, put the meat, onion cut into half rings, and finely chopped garlic.

Put the fried potatoes on top of the onion, add salt and pepper, and sprinkle with cumin. Put a few strips of lamb fat. Pour a little water and close the lid tightly, reduce the temperature under the kazan to a minimum, leave for an hour or more.

In an hour, the kazan kebab is ready. The meat turned out to be very tender, flavorful, separated from the bone and the potatoes just crumble , this is a very tasty dish! There is never much of it! Enjoy your meal!