Meat on the bonfire is not only dear to the heart of every shish kebab on kefir . If the farm has a large cast iron pot, then the dish can be prepared in a more sophisticated way.
Kozban-kebab from pork - recipe
Ingredients:
- pork -1,5 kg;
- onion - 3 pieces;
- zira - 2 teaspoons;
- lemon juice - 1 tbsp. a spoon;
- seeds of coriander, dry herbs - to taste;
- dill, parsley, coriander - 1 bunch;
- salt, red pepper powder - to taste.
Preparation
Meat washed, remove the film and tendons. We cut it like a shish kebab. Solim, pepper, season with zira and spices. We leave for an hour to "rest".
Not sparing the firewood, we warm up the cauldron. The flame should cover its entire bottom part. Take the meat and a piece of "glued" greasy side to the walls of the cauldron. If this focus does not work, we increase the temperature. Kazan tightly close (you can even crush the cargo) and reduce the fire to the average. Meat will be stewed in its own juice, producing characteristic gurgling sounds. Approximately in half an hour they will stop. You can remove the cover and mix everything. If there is still a lot of liquid in the cauldron, evaporate it and close it again. For another 10 minutes, the meat will be roasted over a small fire.
Kazan kebab is traditionally served with specially prepared onions. To do this, the bulbs are cut into thin rings, thoroughly rinsed in cold running water. Carefully outlive. Add the finely chopped greens and season with lemon juice.
Like a shish kebab, the kazab-kebab must be eaten with heat and heat. It is very tasty with a salad of cucumbers and tomatoes and tomato sauce.
How to cook lamb kebab?
Ingredients:
- ribs of lamb - 10 pcs .;
- fat crooked - 100 g;
- onion - 5 pieces;
- zira-1 teaspoon;
- pepper red spicy - 1 piece;
- salt, black pepper - to taste.
Preparation
There are several ways how to cook kazab-kebab from mutton.
Option 1
Fat is cut into cubes and is heated in a well-heated cauldron. Remove the cracklings. Portlet fry on this fat ribs until golden brown. In the last batch, add the onions cut into half rings. We return all the meat to the kettle, mix it. Tightly close and languish mutton 2 hours on a slow fire. After salt, pepper. Season a lightly mashed zira.
Option 2
We put the ribs into a well-heated cauldron with a greasy side to the walls. Cover the meat with a layer of onions cut into half rings. Close the lid and stand for 15 minutes over medium heat. After the salt, mix, bury the whole pepper. Tightly close the cauldron and languish mutton on a small fire for about 2 hours. Before serving, mix kazab-kebab, remove hot pepper. This dish is good for fresh rice and lavash.