Kazan-Kabob Tashkentski (Uzbek Cast-Iron Seared Meat & Whole Crispy Golden Potatoes with Cumin) – Authentic Uzbekistan Recipe
Second only to Plov in Uzbekistan: meat and whole baby potatoes steamed and crisped together in a heavy cast-iron kazan.
- Country of Origin
- 🇺🇿 Uzbekistan (Central Asia, Asia)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Tender beef or lamb chunks, Whole baby Yukon potatoes pan-seared until crackling golden outside and fluffy inside, Thinly sliced sumac-vinegar onion salad, Uzbek mountain cumin (zira), Crushed coriander seeds
Ingredients for Kazan-Kabob Tashkentski (Uzbek Cast-Iron Seared Meat & Whole Crispy Golden Potatoes with Cumin) (4 Servings)
- 1.25 lbs (or 2.5 cups) tender beef or lamb chunks, prepped into bite-sized pieces
- 1.5 cups whole baby Yukon potatoes pan-seared until crackling golden outside and fluffy inside, washed and trimmed
- 1 cup thinly sliced sumac-vinegar onion salad
- 1 medium onion and 3 cloves garlic, finely minced with Uzbek mountain cumin (zira)
- 1.5 tbsp traditional Uzbekistan seasoning (crushed coriander seeds, garlic, fresh cilantro)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and Uzbek mountain cumin (zira) for 2–3 minutes until softened and fragrant.
- Add tender beef or lamb chunks and whole baby Yukon potatoes pan-seared until crackling golden outside and fluffy inside along with crushed coriander seeds, garlic, fresh cilantro, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with thinly sliced sumac-vinegar onion salad and serve straight from the skillet.