Meat and vegetables cooked down in a heavy cauldron (kazan) so the lamb fries gently in its own rendered fat before braising. A rustic Anatolian dish closer to a confit-stew than to anything skewered.
Also known as: kazan kebabı, cauldron kebab, kazan kebap
Watch it made
Ingredients
- 800 g bone-in lamb (shoulder or ribs), in large pieces
- 150 g lamb tail fat or fatty trimmings, diced
- 3 onions, quartered
- 3 tomatoes, roughly chopped
- 2 green peppers, in strips
- 4 garlic cloves, whole
- 1 tsp dried thyme
- 1.5 tsp salt
- 0.5 tsp black pepper
How to make it
- 1
Render the diced fat in a heavy cauldron or casserole over medium heat for 10 min until it has given up its liquid.
- 2
Add the lamb and leave it undisturbed 5 min per side so it fries golden in its own fat.
- 3
Stir in onions and garlic and sweat 8 min until translucent.
- 4
Add tomatoes, peppers, thyme, salt and pepper, clamp the lid on and drop the heat to its lowest for 1 h.
- 5
Uncover and let the juices reduce 10 min until the meat sits in a thick, glossy gravy.
Pro tip: Never add water. The sealed lid pulls all the liquid the dish needs from the vegetables, and the lamb must fry before it braises.
