Entree: Uzbekistan – Fergana Valley – Kazan Kabob (Hearty Uzbek lamb and potato stew braised in a kazan with onions, tomatoes, and warm spices)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 2 hrs

Total 2 hrs 25 min

Ingredients

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1½-inch (4 cm) pieces
- 3 tbsp (45 ml) vegetable oil
- 3 large onions, sliced, approx. 18 oz (510 g)
- 4 medium potatoes, peeled and cut into large wedges, approx. 2 lb (900 g)
- 2 large tomatoes, diced, approx. 12 oz (340 g)
- 4 cloves garlic, minced, approx. 12 g
- 1 tbsp (15 ml) tomato paste
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) smoked paprika
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 bay leaves
- 1 cup (240 ml) beef or lamb broth (or water)
- 2 tbsp (30 g) chopped fresh cilantro for finishing
- Lemon or lime wedges for serving

Instructions

1. Heat 2 tbsp (30 ml) vegetable oil in a large heavy-bottomed pot or kazan over medium-high heat. Season the lamb pieces with salt and pepper. Working in batches if needed, brown the lamb on all sides, 6–8 minutes per batch; transfer browned pieces to a plate.
2. Reduce heat to medium, add remaining 1 tbsp (15 ml) oil to the pot, then add the sliced onions. Cook, stirring occasionally, until deep golden and caramelized, about 12–15 minutes. Add the minced garlic, tomato paste, cumin, coriander, and paprika; cook 1–2 minutes until fragrant.
3. Stir in the diced tomatoes and return the lamb to the pot. Add the bay leaves and pour in the broth so it comes about halfway up the meat. Bring to a simmer, cover, and reduce heat to low; braise for 45 minutes.
4. Add the potato wedges to the pot, nestling them among the meat, and continue to braise, covered, until both meat and potatoes are tender, about 30–45 more minutes. Check liquid level and add up to 1/2 cup (120 ml) water if needed to prevent burning.
5. Remove the lid, increase heat to medium-high, and reduce the sauce for 5–10 minutes if it is too thin. Taste and adjust salt and pepper. Stir in chopped cilantro and serve with lemon or lime wedges alongside flatbread or rice.