This mouthwatering dish is originated in Central Asia, specifically in Uzbekistan. It is simple to make but requires some skills and preferably Kazan, which is a cast iron pot with rounded bottom. If you don't have one, a wok should work, or any type of large cast iron pot.
Kazan-Kebab with Beef
You will need:
2 pounds small potatoes(peeled)
4 pounds beef (use tender cut with some fat marbling)(cut into 1-2 inch cubes
1 large onion (sliced half-moon)
1 tablespoon kosher salt
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon cumin seeds
1½ cup water
2½ cup cooking oil (grapeseed or sunflower)
Cilantro for garnish
Method:
Peel potatoes. Wash and dry before frying.
Wash and dry meat. Cut into 1-2 inch pieces.
In Kazan add oil and heat it up to 235°F temperature. this is perfect for deep frying. You can also drop a small piece of onion in your oil and if it sizzles, your oil is ready.
Add potatoes in small batches and fry until golden brown. Take out and set aside.
Fry meat pieces, also in small batches. Take out and set aside.
Take out most oil and only leave enough to fry up the onion. ½ a cup shoul be enough.
Fry onion until golden brown.
Add fried meat and mix. Add spices( grounded slightly) and water.
bring to a boil, mix and taste for seasoning.
Add potatoes on the top.
Reduce the heat to low and steam under the lid for 1 hour 1 hour and a half until potatoes and meat are fork tender.
After it is finished cooking, mix it and serve.
You can finish your dish either with fresh cilantro or onions.
Enjoy!
KAZAN: www.amazon.com/Non-Stick-Cook...
SKIMMER: www.amazon.com/Newness-Slotte...
CHEF'S KNIFE : www.amazon.com/Victorinox-Inc...
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