Entree: Russia – Volga Region – Казан кебаб ➤ Kazan kebab (Slow-braised spiced lamb and vegetables cooked in a kazan, a cast-iron cauldron)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 25 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1 1/2-inch (3.5 cm) chunks
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, about 12 oz (340 g) total, sliced
- 3 garlic cloves, about 5/16 oz (9 g), minced
- 1 tbsp (15 ml) sweet paprika
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 bay leaves
- 1 cup (240 ml) beef or lamb broth, low-sodium
- 14 oz (400 g) canned crushed tomatoes
- 3 medium potatoes, about 1 lb (450 g), peeled and cut into 1-inch (2.5 cm) pieces
- 2 medium carrots, about 6 oz (170 g), cut into 1/2-inch (1.2 cm) slices
- 2 bell peppers, about 10 oz (280 g), cored and cut into large strips
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) red wine vinegar or to taste
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1 1/2-inch (3.5 cm) chunks
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, about 12 oz (340 g) total, sliced
- 3 garlic cloves, about 9 g, minced
- 1 tbsp (15 ml) sweet paprika
- 1 tsp (5 ml) ground cumin
- 1 tsp (5 ml) ground coriander
- 1 1/2 tsp (8 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 bay leaves
- 1 cup (240 ml) beef or lamb broth, low-sodium
- 14 oz (400 g) canned crushed tomatoes
- 3 medium potatoes, about 1 lb (450 g), peeled and cut into 1-inch (2.5 cm) pieces
- 2 medium carrots, about 6 oz (170 g), cut into 1/2-inch (1.2 cm) slices
- 2 bell peppers, about 10 oz (280 g), cored and cut into large strips
- 1 tbsp (15 ml) tomato paste
- 1 tbsp (15 ml) red wine vinegar or to taste
- 2 tbsp (8 g) fresh parsley, chopped, for garnish

Instructions

1. Pat the lamb dry and season with 1 tsp (2 g) salt and 1/4 tsp (0.5 g) pepper. Heat the vegetable oil in a kazan or heavy Dutch oven over medium-high heat and brown the lamb in batches until well seared, about 4 minutes per side; transfer browned pieces to a plate.
2. Reduce heat to medium, add the sliced onions and a pinch of salt, and sauté until soft and beginning to color, about 8 minutes. Add the minced garlic and cook 1 minute until fragrant.
3. Stir in paprika, cumin, coriander and tomato paste and cook 1 minute to bloom the spices. Add the crushed tomatoes and stir to combine.
4. Return the lamb to the pot, add the broth, bay leaves, remaining salt and pepper, and bring to a gentle simmer. Cover, reduce heat to low, and cook 45 minutes.
5. Add the potatoes, carrots and bell peppers, nestling them around the meat. Cover and continue to simmer gently until the meat and vegetables are tender, about 30–40 minutes more.
6. Uncover, stir in the red wine vinegar, check seasoning and adjust salt and pepper. If the sauce is too thin, increase heat and reduce uncovered for 5–10 minutes to thicken slightly.
7. Remove bay leaves, sprinkle with chopped parsley, and serve hot from the kazan with flatbread or steamed rice.