How to cook lamb with potatoes in kazan

Kazan is the ideal dish for cooking. It can cook, stew or bake any food. This metal cauldron is still very popular in Central and Central Asia. It is used for cooking on an open fire. Unlike a conventional pot, the cauldron has a rounded spherical bottom, which completely immerses in the hearth, which allows the tongues of the flame to warm it from all sides. Due to this, the food is cooked much faster, and the thick walls of the boiler prevent its burning.

In the East, there is kazan in almost every family. Most often it prepares meat dishes, without which it is difficult to imagine local national cuisine. An excellent option for a family dinner is lamb with potatoes. In Kazan it is much faster and easier to cook. There are hundreds of different dishes with such a combination of products. For example, only the most popular ones can be considered.

Uzbek motives

For any Uzbek lamb with potatoes in a cauldron - this is quite familiar food. Every good housewife should be able to prepare such a dish. For him, as a rule, the following products are required: 1 kilogram of fresh meat, 1-1.5 kilograms of potatoes, lard (you can take lamb chicken or bacon), vegetable oil and spices (chili, zira, black pepper, coriander, basil, thyme And quite a bit of nutmeg).

Preparing lamb with potatoes in a cauldron is very simple:

1. First, the fat of the thin plate must be laid on the bottom of the boiler.
2. From the top it needs to be completely covered with potatoes. Cleaned tubers are best used whole or cut in half. Large pieces can be stabbed with a knife, so that they are well cooked.
3. Products should be slightly salted, sprinkle with vegetable oil and sprinkle with crushed spices.
4. The same mixture grate pieces of meat and put them on top of potatoes.
5. Kazan close the lid and put on maximum fire. Once the fat is sufficiently melted, the flame can be reduced slightly.
6. After 2 hours, potatoes can be obtained and laid out on a plate, and it is better to fry the meat a little more on high heat.

Before serving on the table, it is recommended to sprinkle with parsley and be sure to pour the remaining juice with the fat left over after baking.

Dish for a picnic

In nature, I always want to cook something exotic and very tasty in the open air. An excellent option for this case will be lamb with potatoes in the cauldron. A set of products will require minimum: lamb meat, young potatoes, onions, vegetable oil and, of course, salt.

In this situation, you can proceed as follows:

1. First of all, all products must be washed, cleaned and arbitrarily chopped.
2. Kazan put on fire, heat oil in it, and then fry the onion until it becomes transparent.
3. Add meat and, constantly stirring, to achieve that it is covered from all sides with a crispy crust. This will help him stay juicy.
4. Top up the water so that it practically closes the food, and bring it to a boil.
5. Throw the potatoes and stew them without covering the lid with the lid until almost all the liquid evaporates. At this time, you can add salt and any spices.

This dish will perfectly blend with fresh vegetables.

Little tricks

In any work there are subtleties. Therefore, to get it right, you need to know in advance how to cook lamb. In this issue there are many interesting and important points. First, you need to be able to choose the right meat. Ideally, it should be fresh, but you can use frozen. Depending on the age, the lamb color varies from light red to maroon. When pressing a finger on the pulp, it must immediately return to its previous position. Otherwise, the meat is considered to be stale and it is better not to take it.

Secondly, you need to pay attention to the smell. The mutton is known to be quite specific. But if desired, it can be removed or made at least less noticeable. For this, meat can be:

• Rinse with hot water;
• Soak for 1 hour in milk;
• Marinate, using vinegar, adjika, kefir, soy sauce, as well as pomegranate or tomato juice;
• Use a large amount of flavored spices.

All this is needed only for those who smell the mutton meat is extremely unpleasant.

Thirdly, it is necessary to know which part of the carcass is best used for cooking different dishes. It is very important to know before deciding how to cook lamb. For example, a neck or ribs are best stewed or cooked with soups, as these areas are very greasy and a bit harsh. From shank and shank you will get a good cold. From the flank or brisket do good pilaf, rolls or stew. A tenderloin and ham are suitable for almost any dish.

In marching conditions

Eastern housewives are good at preparing food in the open air. They do not need a stove, oven or microwave to do this. Enough to have the fire and all the necessary products. Clear evidence of this will be mutton in a cauldron at the stake, which is sometimes cooked even by men, going hunting or fishing. Take, for example, the famous shurpa. According to the Uzbek recipe, you need: 1 kg of lean mutton - 6 potatoes, 5 onions, carrots, tomatoes and sweet pepper, salt, 4 bay leaves, 5 liters of water, 3 cores of cardamom, 100 grams of vegetable oil and spice.

To make the meat more soft and fragrant, it must be fried for about a day in oil in a cauldron. Then everything is very simple:

1. First, prepare all available products. To do this, tomatoes, carrots and peppers can be cut into large pieces, put whole onions and potatoes, and simply divide the meat into portions.
2. First thing for three hours is to cook on medium heat roast lamb, fill it with water.
3. After that, you need to add potatoes with onions and carrots. The end of cooking should be monitored by the readiness of these products. It will take no more than 15 minutes.
4. At the final stage, peppers and tomatoes should be thrown into the cauldron. After a short boil, you need to remove the sample and, if necessary, salt or introduce the available spices.

After preparation, the soup must cool slightly. During this time, he will have time to absorb all the flavors.

Perfect combination

Very tasty is lamb in a pot of potatoes and vegetables. A vivid example of this can serve as an Armenian national dish called hashlama. To cook it, you need: one and a half kilograms of lamb - one kilogram of onions, potatoes, sweet peppers and tomatoes, as well as salt, 4 cloves of garlic, 1 bunch of basil and coriander, pepper and a glass of light beer.

The technology of this dish is extremely simple:

1. At the initial stage, all the ingredients must be prepared. To do this, they should be washed and crushed in a certain way: pepper - straw, tomatoes - large cubes, and onions - quarters of rings. As a meat component it is better to take ribs and arbitrarily divide them.
2. Prepared foods should be put together in layers: 1/3 tomatoes - pepper - onion - meat - ½ herbs with garlic. After this, the sequence must be repeated in such a way that the vegetables are definitely on top.
3. The layer of potato finishes this "construction".
4. Pour the beer, put the cauldron on the fire and wait until it boils.
5. After that, the flame needs to be reduced, and the kettle is covered and left for three and a half hours.

Before serving, the dish must be thoroughly mixed.