Today we will learn how to prepare 8 servings of pot kebab in 1 hour. Barra meat, potato and onion pot kebab is one of the most delicious, delicious and attractive dishes.
We will learn how to cook kazan kebab at home.
Preparation
Products (for 8 servings):
- Barra meat (ram or mutton) – 1 kg
- Potatoes – 2 kg
- Onion – 4 pcs.
- Salt – to taste
- Ground black pepper – to taste
- Cumin – to taste
- Vegetable oil – 0.5 l
- We prepare kazon kabob in a 12-liter cast iron pot. First you need to put it on the stove or stove and heat it at maximum heat. When the pot is hot, pour vegetable oil into it (a 12-liter pot needs 0.5 liters of oil). It is not necessary to use exactly vegetable oil, if you are preparing lamb kebabs, you can use any oil, for example, tail oil. The oil should heat up to a temperature of 100 degrees.
2. Cut the onion into small pieces (we cut it into half rings). Check the oil temperature. To do this, take a piece of onion and dip it in oil. If the oil starts to sizzle, it means it has reached the required temperature:
So let’s start frying…
- We take 2 kg of medium-sized potatoes, first clean them and cut the potatoes into 2 parts. Now we fry the potatoes in hot oil for 1-2 minutes until golden brown. It will not ripen in a short time. If there are a lot of potatoes, we need to cut them into two parts (we cut them in half).
If we put all 2 kg of potatoes in the pot at the same time, the temperature will drop dramatically and it won’t turn golden brown. Therefore, first we put half of the potatoes and fry them, turn them with a slotted spoon and take them out, after which we immediately add salt. We fry the second batch in the same way.
4. We start heating the oil again to a temperature above 100 degrees. We take the meat and carefully put it in the pot and immediately mix it. The meat immediately turns golden brown and retains the juiciness of barra meat.
5. Let’s go to the next stage – fry onions with meat. After the onions are fried a little, we need to remove the excess oil from the pot, because most of the oil in the pot is no longer needed. After frying, we have 400 g left of 500 g of fat. We need to remove 250 g of fat, and 150 g will remain in the pot.
6. Place the potatoes on top of the fried meat and onions. We add salt (2 pinches), pepper and cumin, and to make our dish more delicious, we cut two tomatoes on top, and add a cup of water.
7. Now we close the lid of the pot so that the temperature is high and the moisture evaporates less. After closing the lid, we lower the heat below the average level and steam the pot kabob for 40 minutes.
8. There is no need to open the lid unnecessarily, after 40 minutes we will prepare the pot and the kabob kebab is ready and put on the table. Bon appetit!
