Kebab in a Cauldron (Uzbek Cuisine)
by Editorial Staff
Recipes for the cauldron are traditional in Uzbek cuisine. Everyone knows the famous pilaf, but even Uzbek shashlik can be cooked in a cauldron.
Summary
| Prep Time | 20 mins |
| Cook Time | 3 hrs |
| Total Time | 3 hrs 20 mins |
| Course | Main Dishes |
| Cuisine | Uzbek |
| Servings (Default: 2) |
Ingredients
- Meat (beef or lamb) - 750 g
- Onions - 300 g
- Dill (or cilantro) - 100 g
- Capsicum red pepper - 1 pc.
- or ground red pepper - 10 g
- Salt - 1 tbsp (to taste)
Directions
- The meat (beef or lamb) is cut into small pieces (approximately 2×2 cm).
- Onions are peeled, washed, chopped into rings.
- Dill (or cilantro) is washed, finely chopped.
Dill (or cilantro) is washed, finely chopped - The meat is salted. Stir.
- Prepared onions are mixed with finely chopped dill or cilantro.
- Meat and onion-dill mixture are placed in the cauldron in layers so that the entire tab in the cauldron is not lower than the middle of the cauldron or does not reach its top by 2 fingers.
Meat and onion-dill mixture are placed in the cauldron in layers - In the penultimate layer, put halves of a pod of red pepper or red ground pepper.
- The cauldron is tightly closed and placed on very low heat. Lamb languishes in a cauldron for about 3 hours.
- Uzbek kebab is ready in a cauldron.
Uzbek kebab is ready in a cauldron - Uzbek-style meat is served with pickled onions.
Bon Appetit!
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