Entree: Russia – Tatar Cuisine – Казан кебабы ➤ Kazan kebaby (Layered cauldron-baked lamb and rice cooked with onions and spices)

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

Serving Size: 6

Approximate Time

Prep 25 min

Cook 40 min

Additional 10 min

Total 1 hr 15 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-inch (2.5 cm) pieces
- 2 cups (400 g) long-grain rice, rinsed until water runs clear
- 4 large onions, about 1 lb (450 g) total, thinly sliced
- 2 medium carrots, about 8 oz (225 g), julienned or cut into matchsticks
- 3 cloves garlic, minced (about 0.2 oz (6 g))
- 2 medium tomatoes, about 10 oz (280 g), chopped or 1 can (14 oz (400 g)) diced tomatoes, drained
- 1/3 cup (80 ml) vegetable oil or sunflower oil
- 1 tbsp (15 g) tomato paste
- 1 tbsp (15 g) kosher salt, adjust to taste
- 2 tsp (4 g) ground black pepper
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 4 cups (960 ml) hot water or light lamb stock
- 1/2 cup (15 g) fresh parsley, chopped, for garnish

Show original ingredient measurements

- 2 lb (900 g) lamb shoulder, trimmed and cut into 1-inch (2.5 cm) pieces
- 2 cups (400 g) long-grain rice, rinsed until water runs clear
- 4 large onions, about 1 lb (450 g) total, thinly sliced
- 2 medium carrots, about 8 oz (225 g), julienned or cut into matchsticks
- 3 cloves garlic, minced (about 0.2 oz / 6 g)
- 2 medium tomatoes, about 10 oz (280 g), chopped or 1 can (14 oz / 400 g) diced tomatoes, drained
- 1/3 cup (80 ml) vegetable oil or sunflower oil
- 1 tbsp (15 g) tomato paste
- 1 tbsp (15 g) kosher salt, adjust to taste
- 2 tsp (4 g) ground black pepper
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) sweet paprika
- 4 cups (960 ml) hot water or light lamb stock
- 1/2 cup (15 g) fresh parsley, chopped, for garnish

Instructions

1. Heat the oil in a large heavy-bottomed pot or kazan over medium-high heat. Add the lamb pieces in batches and brown well on all sides; transfer browned lamb to a plate.
2. In the same pot add the sliced onions and carrots. Cook over medium heat, stirring occasionally, until softened and beginning to caramelize, about 10–12 minutes.
3. Stir in the garlic, tomato paste, chopped tomatoes, cumin, paprika, salt, and pepper. Cook 2–3 minutes until fragrant.
4. Return the browned lamb to the pot, nestling it into the onion mixture. Add the rinsed rice in an even layer over the meat and vegetables; do not stir.
5. Pour the hot water or stock gently over the rice so it just covers the rice by about 1/2 inch (1–1.5 cm). Bring to a gentle simmer, then reduce heat to low, cover tightly, and cook undisturbed for 25–30 minutes, or until the rice is tender and liquid is absorbed.
6. Once cooked, turn off the heat and let the kazan kebabi rest, covered, for 10 minutes to settle. Optionally invert onto a large platter so the top crust is exposed, or serve directly from the pot, distributing meat and rice portions.
7. Garnish with chopped parsley and serve hot.