Meet kazan kebab, a Central Asian classic of tender beef chunks and golden potatoes slow-steamed together in a heavy pot until everything turns meltingly soft. It is humble, hearty, and deeply comforting, the kind of one-pot dinner that fills the kitchen with an irresistible aroma — much like our Oven-Baked Beef Goulash with Potatoes or our 1954-Style Classic Beef Goulash. Serve it family-style straight from the pot, with plenty of fresh cilantro on top.
Ingredients
- 500 g (1.1 lb) beef pulp, cut into chunks
- 4–5 potatoes, cut into chunks
- 2 onions, sliced
- Fresh cilantro, chopped
- Salt to taste
- 500 ml (2 cups) vegetable oil for frying (most of it is not absorbed)
Instructions
- Heat the oil in a heavy pot or kazan and fry the potato chunks until golden; lift out and set aside.
- In the same oil, brown the beef chunks until nicely seared on all sides; remove and set aside.
- Drain the oil, then layer the potatoes, sliced onion, and salt in the dry pot. Drizzle over a spoonful of the frying oil, then add the beef with its juices.
- Cover tightly and simmer on the lowest heat for 40–60 minutes, until the beef is fork-tender.
- Sprinkle generously with chopped cilantro and serve hot.
Tips
- Keep the heat low and the lid on. The magic of kazan kebab is gentle steaming, so resist peeking — every lift of the lid lets precious moisture escape. For more on getting beef perfectly tender, see our guide to The Secret to Tender Braised Beef.
- Use a heavy pot. A cast-iron kazan or Dutch oven holds steady heat far better than a thin pot. The Serious Eats team has great primers on low-and-slow cooking if you want to dig deeper.
- Save the oil. You only need a spoonful for the layering step, so let the rest cool and strain it for another use — a habit any Allrecipes home cook would approve of.
Nutrition (per 100 g): 127 kcal, protein 12.9 g, fat 7.3 g, carbs 3 g.