Entree: Uzbekistan – Tashkent – Kazan Kabob (Slow-simmered lamb and vegetables cooked together in a kazan-style cauldron)

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

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 55 min

Total 2 hrs 25 min

Ingredients

- 3 lb (1.36 kg) bone-in lamb shoulder, trimmed and cut into 1.5-inch (4 cm) pieces
- 6 tbsp (90 ml) vegetable oil
- 4 large onions, about 1.1 lb (500 g), thinly sliced
- 6 cloves garlic, minced
- 3 medium carrots, about 12 oz (340 g), cut into 2-inch (5 cm) pieces
- 3 medium potatoes, about 1 lb (450 g), peeled and halved
- 2 medium tomatoes, about 10 oz (280 g), coarsely chopped
- 2 large bell peppers, about 8 oz (225 g), cut into wide strips
- 1 1/2 cups (360 ml) beef or lamb stock (or water)
- 2 bay leaves
- 2 tsp (8 g) ground coriander
- 2 tsp (10 g) ground cumin
- 1 tsp (2 g) ground black pepper
- 1 tsp (5 g) sweet paprika
- 1 1/2 tsp (8 g) salt, or to taste
- 2 tbsp (30 ml) lemon juice
- 1/4 cup (15 g) chopped fresh cilantro
- 1/4 cup (15 g) chopped fresh parsley

Instructions

1. Heat a large kazan, heavy Dutch oven, or large deep skillet over medium-high heat and add 3 tbsp (45 ml) vegetable oil. Pat lamb pieces dry and brown in batches until deeply browned on all sides, about 6–8 minutes per batch; transfer browned lamb to a plate.
2. Add remaining 3 tbsp (45 ml) oil to the pot. Reduce heat to medium and add sliced onions; cook, stirring frequently, until deep golden and caramelized, about 15–20 minutes.
3. Stir in minced garlic, ground coriander, ground cumin, black pepper, and paprika; cook 1–2 minutes until fragrant.
4. Add carrots, bell peppers, tomatoes, potatoes, and bay leaves; return lamb and any accumulated juices to the pot. Pour in stock (or water) to come about halfway up the ingredients.
5. Bring to a gentle boil, then reduce heat to low, cover, and simmer until lamb and vegetables are tender, about 1½–2 hours. Check occasionally and add a splash of water if the pot becomes too dry.
6. Remove lid, increase heat to medium-high, and reduce the cooking liquid for 5–10 minutes if you prefer a thicker sauce. Stir in lemon juice, chopped cilantro, and parsley. Adjust salt and pepper to taste.
7. Serve hot straight from the kazan or transfer to a serving platter. Traditionally served with plain rice, non-buttered flatbread, or fresh lavash.