👨‍🍳 Instructions

1. 1

   Cut the meat into large, uniform pieces (about 100-130g each). If using ribs, cut between the bones. Marinate the meat with salt, black pepper, cumin, coriander, and wine vinegar (if using). Let it sit for at least 1.5-4 hours in the refrigerator, depending on the freshness of the meat.

   💡 Tip: Marinating helps tenderize the meat and infuse it with flavor.
2. 2

   Peel the potatoes and cut them into large chunks or leave small ones whole. Slice the onions into half-rings.

   💡 Tip: Keeping potatoes submerged in water until ready to fry prevents browning.
3. 3

   Heat the oil or lamb fat in a heavy-bottomed pot (kazan) or Dutch oven over medium-high heat. Fry the meat in batches until golden brown on all sides. Remove the meat and set aside.

   💡 Tip: Don't overcrowd the pot, as this will lower the oil temperature and prevent proper browning.
4. 4

   In the same pot, fry the potato chunks until golden brown and crispy. Remove the potatoes and set aside with the meat.

   💡 Tip: Ensure the oil is hot enough before adding potatoes for a crispy exterior.
5. 5

   Add the sliced onions to the pot and sauté until caramelized and softened.

   💡 Tip: Caramelizing the onions adds a deep sweetness to the dish.
6. 6

   Return the fried meat and potatoes to the pot with the onions. Add about 50-100ml of water if needed. Cover tightly, reduce the heat to low, and simmer for 1-2 hours, or until the meat is very tender and cooked through.

   💡 Tip: Simmering allows the flavors to meld and the meat to become exceptionally tender.
7. 7

   Serve hot, garnished with fresh chopped dill. Kazan Kabob is traditionally served with fresh sliced onions, flatbread, and a tomato and cucumber salad.

   💡 Tip: This dish is rich and pairs well with refreshing sides.