Recipe for lamb stew in a cauldron

This treat is considered perhaps the most popular among the huge variety of Central Asian dishes. Uzbek pilaf with lamb (you can borrow the recipe according to your taste in the article) is a delicacy that has conquered the whole world thanks to its most delicate taste, appetizing aroma and ease of preparation. There are a great many options for creating this dish. Its recipe uses chicken, beef, lamb and even pork as a base; berries and fruits are added to the composition - both fresh and dry. But still, the main ingredient of classic pilaf is lamb. In our article you will learn how to cook real Uzbek pilaf with lamb.

Recipe: description of ingredients and technology features

The classic recipe calls for the use of lamb, rice (selected), carrots and onions in combination with a set of spices that give the dish an extraordinary aroma and characteristic taste. In accordance with the correct recipe for Uzbek lamb pilaf, all ingredients should be chopped coarsely. The taste of each of them should be felt separately. Another and, perhaps, the most important nuance in preparing Uzbek pilaf with lamb according to the traditional classic recipe is that the dish should be cooked in a cauldron (on a stove in a home kitchen) or in a large, capacious cauldron (over a fire in the country). If there is no cauldron, pilaf is cooked in a pan (thick-walled), which retains the temperature well.

Cooking (step by step)

Let's start cooking. In accordance with the step-by-step recipe for preparing Uzbek lamb pilaf in the process of creating the dish (takes about two and a half hours), proceed as follows:

Brown rice is sorted, washed, filled with water (salted) and set aside.

The meat is cut into large pieces along with the bones.

The onion is chopped into half rings, the carrots - in the form of long thin bars, the fat tail - into small pieces.

Pour a little linseed oil into the cauldron.

Turn on the gas at full power. After the oil has warmed up, lay out the fat tail fat and render out the lard. The cracklings are taken out.

Then very carefully (along the wall of the cauldron) lay out the meat. As soon as it is fried and the water has evaporated, put the onion in the cauldron. Mix everything so that the onion is at the bottom and the meat is on top. The dish is salted, lightly peppered, and seasonings are added.

After about seven or eight minutes, as soon as the onions are browned, pour water (hot) into everything so that it covers all the meat. After it boils, turn down the heat and leave the meat to simmer for 30-40 minutes. Then the meat is mixed with onions again and carrots are laid out. Turn up the heat and bring the broth to a boil.

After the brew in the cauldron boils, turn down the heat and leave the carrots to simmer over low heat for 15-20 minutes. After adding carrots, it is not recommended to stir the contents of the cauldron.

After 20 minutes, add rice (it should be distributed over the entire surface of the dish), salt it, sprinkle it evenly with a special seasoning for pilaf, and pour boiling water over it. The water should rise above the surface of the rice. After the water boils, reduce the heat to low.

After all the water has boiled away, carefully pierce the pilaf using the handle of a wooden spoon and control the level of the remaining water. When its volume becomes insignificant, 2-3 heads of garlic (washed) are buried in the rice. After this, the cauldron is tightly covered with a lid, which is wrapped in three or four layers with a towel or gauze. This is necessary to eliminate the impact of condensation, under which ordinary porridge with meat can be cooked instead of pilaf.

Cooking this recipe for Uzbek pilaf with lamb will be completed after half an hour. The treat is laid out on a wide dish. Place meat (without bones) on top of the rice.

Description of preparation

Let's start cooking. Preparation in accordance with the step-by-step recipe for Uzbek lamb pilaf is as follows:

The lamb is cut into pieces (large), the vegetables are peeled.

Oil is poured into the cauldron and heated well. This is necessary in order to prevent juice from leaking out of the meat. The meat is sealed, a kind of crust is formed, thanks to which the juice in the meat is completely preserved. After the oil is hot, place the meat in it. Fry over high heat until golden brown.

Meanwhile, chop the onion (not necessarily finely, since after the vegetable is fried, it will not be noticeable in the finished dish). As soon as the meat is fried, add the onion and fry it over high heat.

The carrots are chopped into strips and added to the meat and onions. Then wash the rice.

The zira is lightly kneaded in a mortar (its aroma should be revealed). A little boiling water is added to the dish and the base for pilaf is prepared - zirvak. Salt, add heads of garlic and cumin (half of all available). Boil the carrots (they should become semi-soft).

Garlic is removed from the finished zirvak (later it will be added to the rice).

Place rice on the meat, pour water (hot) on it, which should cover the rice by about one and a half to two centimeters. Reduce the heat slightly and cook the rice with the lid open. The water from it should boil away completely. The rice grains should remain hard in the middle and soft on the outside.

Collect the rice in a heap, sprinkle the remaining cumin and add garlic. Make a hole in the middle of the rice all the way to the bottom to allow steam to escape, reduce the heat and cover with a lid. You need to cook for about forty minutes.

Then the rice is tested for doneness and the heat is turned off. After this, the pilaf should be infused for about 10 minutes.

The finished dish is mixed. Place on a plate and place meat on top.

Kazan-kebab in Uzbek lamb with potatoes

Lamb kazan kebab with potatoes is a classic Uzbek dish , an excellent alternative to shish kebab. Uzbek-style Kazan kebab is prepared easily and simply, and the result is excellent. The dish is very reminiscent of lamb with potatoes and cumin , but for it I cook the potatoes separately, and instead the meat is stewed, simmered and fried with onion rings. Moreover, a lot of onions are taken, almost half of the weight of lamb.

Kebab is a broadly understood dish of fried meat, the recipes of which are very popular in Central Asia, the Middle East and Transcaucasia. Kazan is a traditional metal cauldron with a semicircular bottom. But I cook the dish in a platinum cooker from a good European company (we brought it to Tashkent in our car through five countries). In this pan, the dish turns out no worse than in a traditional cauldron - the differences are practically indistinguishable.Mar1962Koz

Important : you can cook a kazan kebab only from the neck or back of the loin. A tightly closed cauldron lid cannot be opened for an hour and a half.

A set of products for Uzbek-style Kazan-kebab for five to six servings

Lamb (back loin or neck), chopped into pieces 75-150 g (all pieces should be approximately the same) - 1.5 kg Fat tail fat - optional (it can be used instead of vegetable oil, cut into slices half a centimeter thick and lining the bottom of the cauldron with them) Vegetable oil - up to 200 g Onion - 700 g Dry cumin, coriander and salt - a teaspoon or, more precisely, 10 g each (I use scales) Dungan pepper - from 2 pieces Young potatoes - from 6 pieces or more (as much as you think is needed for a side dish) Vegetable oil for frying potatoes - as much as you need to water them Garlic - 6 unpeeled cloves Tomatoes, cucumbers, green peppers, green onions, dill and cilantro - to decorate the dish

1. Dry the lamb pieces with a paper towel.

2. Grind cumin, coriander and salt in a mortar.

3. Sprinkle the meat with a mixture of cumin, coriander and salt, cover with a napkin and leave for 30-60 minutes.

Lamb marinated for Uzbek kebab

4. Meanwhile, cut the onion into half rings.

Onion chopped for kazan kebab

5. Heat the vegetable oil thoroughly in a cauldron and put the lamb with spices in it, and the onion on top of it, and immediately close the lid tightly for one and a half to two hours. We try to place the lamb so that the fat is adjacent to the walls of the cauldron. Cook over low heat.

Lamb, onion and Dungan pepper placed in a cauldron

6. Meanwhile, prepare the potatoes by peeling, cutting large tubers into several parts, rinsing well and drying.

7. Wash and coarsely chop vegetables and herbs.

8. About an hour after you start cooking the lamb, heat the vegetable oil in another frying pan and put the potatoes and garlic cloves there, close the lid and cook on low heat for half an hour, periodically turning over and pouring fat, and draining or wiping the water from the lid. After half an hour, if the potatoes are already ready (check with a knife), fry them without a lid for 10 minutes.

9. After an hour and a half, lift the lid of the cauldron-kebab and check. If the meat is already tender, you can no longer cover it, but leave it to fry for a few minutes over high heat. Or you can keep it covered on the fire for another half hour.

10. We put everything on a plate - you can do it in portions, or you can put it on one large plate, so that your loved ones can choose the pieces they like.

Kazan-kebab in Uzbek style with potatoes is ready

Prepare Uzbek-style kazan-kebab from lamb with potatoes and share in the comments. Bon appetit!

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About the cooking method

Let's start cooking. In accordance with this recipe for Uzbek pilaf with lamb, proceed as follows:

Coarsely chop the lamb into cubes measuring 5 x 5 cm.
Heat a cauldron and pour in oil (half a glass). The classic version involves adding fat tail fat and lamb bones to enhance the flavor and increase the fat content. But if you don’t have them, you shouldn’t be upset; the pilaf should still turn out delicious. When using fat tail fat, less oil is consumed.
The fried lard is taken out. The lamb is laid out after the oil begins to boil. The composition is periodically stirred so that the pieces of meat are well fried on all sides, but it is necessary not to overdry them and avoid burning. Fry the lamb over high heat for three minutes. The juice should be sealed in the middle of the pieces of meat, which will become especially tender as a result of subsequent long stewing.
Cut the carrots into strips (large), which together with turmeric will give the dish an appetizing aroma and a beautiful golden hue.
The onion is peeled and also chopped (coarsely).
Place vegetables and spices in a cauldron. Tomato, cumin, and coriander are also added to pilaf. But the main spices that give the dish a specific spicy aroma are barberry, cumin and turmeric. Mix everything well.
Peel the head of garlic from the top layer. At the same time, the integrity of the shape of the garlic head and cloves should be preserved. Place it in the center of the cauldron. Chili peppers are placed nearby. The combination of garlic and chili pepper will give the dish a truly magical aroma. At this stage, the treat is salted.
Add boiled water (1 cup) to the cauldron. Cover with a lid and leave on high heat for another 5 minutes. Then the garlic and chili pepper are removed.
The rice is washed several times (the water should become completely clear). Pour the rice (washed) into the cauldron and carefully level its surface. It is not recommended to mix rice with vegetables and meat; all ingredients should be stewed in layers.
A depression is made in the center of the pilaf, into which chili peppers and a head of garlic are again placed. Add more spices, pour water (hot) into the cauldron, which should cover the rice by one centimeter.
Continue cooking over high heat under the lid (the rice should absorb a significant part of the liquid) for about 10 minutes. Then reduce the heat to low, cover the cauldron with a lid and leave the pilaf to steam for another 20 minutes.

After this, the pilaf is removed from the heat and stirred. Leave covered for about 15 minutes.

Lamb: recipes from Shefmarket

Most often, lamb is used as the main ingredient of first and second courses in the Caucasus and Central Asian countries. From there, these dishes spread throughout the world, gaining more and more fans. Lamb recipes include not only popular kebabs and authentic oriental pilaf, but also a lot of other, no less interesting and tasty dishes.

Which ones, you ask? Tasty and aromatic, we answer and offer our recommendations on how to cook lamb so that your loved ones will admire your culinary abilities. We do not promise dietary dishes, but we guarantee that it will be amazingly tasty and appetizing.

Real lamb shurpa

The first dish that I would like to offer to everyone who is looking for what can be prepared from lamb is the rich oriental soup shurpa. The combination of lamb tail, spices and herbs gives this soup a special aroma.

Required Ingredients

To prepare oriental shurpa we will need:

Lamb (neck) – 1 kilogram;
Potatoes – 0.2 kilograms;
Carrots – 0.25 kilograms (two pieces);
Onion – 1 large onion;
Sweet pepper – 1 piece;
Tomato sauce (without additives) – 50 grams;
Parsley, dill and cilantro - 1 bunch each;
Garlic – 4 cloves;
Butter – 70 grams;
Ground black pepper - a quarter teaspoon;
Ground chili pepper - a quarter teaspoon;
Salt – a whole teaspoon.

We need fat-tailed lamb (with fat), so the neck is best.

Real lamb shurpa: step-by-step recipe with photos

Cooking process

This isn't the fastest lamb dish to prepare, but it's worth the wait:

We wash the lamb and cut it into pieces of medium size and arbitrary shape. Heat a frying pan over high heat and place the chopped lamb in it. Fry for literally 3-4 minutes, do not add sunflower oil.
Place a large saucepan with 3.2–3.5 liters of water on the stove, bring to a boil and add lightly fried meat to it. We also add one whole onion and one carrot.
After boiling, turn the heat to low and cook the ingredients in this composition for 2 hours. After this time, remove the vegetables from the pan.
While the meat is boiling, cut the carrots into large circles and the potatoes into large cubes. After the cooked vegetables are removed from the pan, first add chopped fresh carrots, and after 10 minutes add potatoes.
Next we send the bell pepper, which we first remove seeds and pulp (inside) and cut into large pieces. After this, cook for another 15 minutes.
Heat the butter in a frying pan and add crushed garlic and tomato sauce. Fry for 4-5 minutes and add to the pan with shurpa. All that remains is to add salt and pepper (to your taste), after which you can remove the pan from the stove.
Chop all the greens with a knife and season the soup with it just before serving.

This fairly simple recipe for lamb shurpa allows you to get a rich, satisfying, aromatic and incredibly tasty soup for lunch.

Roasted leg of lamb

Surprise your guests or family with a delicious hot lamb dish for lunch. Ask how to cook lamb deliciously - just bake it in the oven according to our recipe.

Braised lamb ribs

The only thing tastier than lamb is lamb ribs cooked in a frying pan in their own juices. If in doubt, then you definitely need to try this delicious lamb dish according to the proposed recipe. All your doubts will be dispelled at the dinner table.

Uzbek domlama

Among all the delicious lamb dishes, we couldn’t miss the recipe for traditional Uzbek domlama. These are lamb ribs stewed in a special way, the taste of which you will not confuse with anything else. It turns out incredibly tasty and especially aromatic.

Spicy lamb in French

This dish is the answer to everyone who is looking for how to cook lamb so that it is not only tasty, but also very aromatic. It will be especially appreciated by those who cannot imagine their diet without garlic - there will be plenty of it here.