Kazan kebab delicious and beautiful food

Kazan kebab delicious and beautiful food It has long been no secret that beautiful food is eaten with the eyes long before the dish itself is tasted.

Kazan kebab is just such a dish that will decorate

any holiday and will take pride of place on every table.

As promised, I will not be satisfied with the original, but after trying many different recipes, I offer my own version of this dish.

In this recipe I will try to combine two famous dishes Kazan Kebab and Ajapsandali.

Both of these dishes are prepared from meat and vegetables, although vegetables are different, so why not combine them?

First of all, let's prepare the ingredients:

Meat - lamb

Kurdyuk

Potato

Onion

Carrot

Eggplant

Zucchini

Garlic

Red / green / sweet / hot peppers

Cherry tomatoes

Greens to taste

Vegetable oil

Seasonings to taste

So let's get started ...

I will cook in a 10-liter cauldron, but you cook in what you have, preferably with a thick bottom and deep.

1. Cut the fat tail into small pieces and fry them in a hot cauldron, the fat tail should melt and release fat, on which we will subsequently cook the meat.

Fry the pieces of fat tail, catch them and take them out of the cauldron, before they start to burn.

2. Add a little vegetable oil to the cauldron, and as soon as it heats up, put the meat in the oil.

We will fry the meat on both sides, but not all at once, so as not to bring down the temperature of the oil (otherwise, the meat will cook), put the fried meat aside.

3. Fry all the meat, put it aside and place the pre-peeled potatoes in the cauldron (whole, but if the potatoes are large, you can cut them in half). Add some spices and fry the potatoes until golden brown, but until half cooked.

4. Take the fried potatoes out of the cauldron, return the meat, fry the onion with the meat, add spices, 1 liter of water and leave to simmer for 20 minutes.

5. At this time, cut the eggplants and zucchini into rings up to 1cm thick. and fry them until half cooked in a grill pan or on a wire rack in the oven or grill, whichever is convenient for you and whatever is at your fingertips.

6. After 20 minutes, return the potatoes to the cauldron, put moruov, peppers, garlic, eggplants, zucchini, and of course greens on the potatoes.

After adding vegetables, the dish will be cooked for another 35-40 minutes over low heat, but the cherry tomatoes will go at the very end, 5-7 minutes before being cooked.

7. Sort the finished dish beautifully on a large wide dish and decorate with fresh herbs.

Bon Appetit!!!