Ingredients for Cooking Kebab
For the dish:
- Fresh mutton flesh 400 grams
- Fresh mutton on the bone 300 grams
- Dry red wine 100 milliliters
- 1/2 medium-sized lemon
- Onions medium size 3 pieces
- Dried ground coriander 1 teaspoon
- Dried Zira 0.5 teaspoon
- Ground black pepper 0.5 teaspoon
- Salt 20 grams
- Fresh basil leaves 4 sprigs
- Fresh cilantro 3 branches
- Fresh parsley 4 branches
- Fresh dill 3 branches
- 1 medium onion
- Fresh red currant 30 grams
- Apple Vinegar 1 tablespoon
- Main Ingredients
- Serving 3 servings
- World CuisineAsian, Oriental
Large cauldron with a thick bottom, a lid for a cauldron, a cooker, a cutting board, a knife, a medium bowl - 2 pieces, a tablespoon, a juicer, a flat plate, a deep plate, a colander, a small bowl, a serving dish, a wooden spatula
Step 1: prepare the meat.
Kebab in translation means barbecue. The name of the recipe speaks for itself. But since we will cook meat in a cauldron, a very important point is his choice. We will fry lamb without adding vegetable oil, so it is best to use slices with fat. For example, you can use the shoulder blade, back, neck and even the root part of the carcass. In addition, a very important point is how young the lamb was. It is not recommended to cook a cauldron kebab from a carcass that was more than 2 years old. Already at this age, the meat becomes tough and with a distinctive specific flavor. So, we decided on the main ingredient of the dish. Now it's time to get it right. First of all, thoroughly wash the flesh and meat on the bones under running water to wash away any fragments from the bones and dirt. We spread the lamb on a cutting board and, using a knife, chop into pieces a little larger than a walnut. We chop bone with meat so that it is no bigger than a female cam in size. We shift all the pieces into a medium bowl and leave them aside for a while.
Step 2: prepare the onion for the marinade.
Using a knife, peel the onion from the husk and rinse thoroughly under running water. We spread the component on a cutting board and cut into thin half rings. Then pour the chopped onion into a free medium bowl and add salt (approximately 1 tablespoon) With clean hands, mix everything thoroughly until onion juice begins to stand out.
Step 3: prepare the lemon.
Rinse half of the lemon lightly under running water and, using a juicer, squeeze the juice from the citrus.
Step 4: pickle the lamb.
In a bowl with onions, spread the pieces of meat and pour out the dried chopped coriander, zira and black pepper. Again, thoroughly mix everything with clean hands until smooth. Then pour dry red wine and freshly squeezed lemon juice into the container. Using a tablespoon or again with clean hands, mix everything until a homogeneous mass is formed and leave to marinate. To do this, we press the meat with onions in a flat plate so that it is slightly smaller in diameter than the rim of the bowl. Thus, the released juice will completely cover the lamb and marinate it well. That's it, now we wait about 1 hour. Important: it’s not worth pickling meat longer, otherwise it will become like a rag. But this is only if you use young lamb. For stiffer meat, the time can be extended up to two hours.
Step 5: prepare the onion for serving.
Using a knife, peel the onion from the husk and rinse well under running water. Then put the component on a cutting board and cut it into two parts. Thinly cut each half into half rings and pour into a colander.
We rinse the chopped onion under running water so that all the bitterness goes away, and leave it to drain for some time alone. Then we shift the half rings into a small bowl and pour apple cider vinegar. We remember a little with clean hands and leave marinate for 5 minutes.
Step 6: prepare the greens for serving.
We wash the basil leaves under running water, shake off excess liquid and put it on a cutting board. Using a knife, finely chop the greens and transfer to a bowl with pickled onions.
Then we wash dill, parsley and cilantro under running water. Just like basil, shake off all the greens from excess liquid and put it on a cutting board. We grind the components with improvised inventory and pour into a common container. Attention: serving greens can vary depending on your preference. My husband, for example, does not tolerate the taste and aroma of cilantro, so I miss this component. You can also serve cauldron-kebab to the dining table, garnished with simply pickled onions, and separately already offer the guests the aforementioned greens and red currants to give the dish an acidity.
Step 7: prepare the mixture for serving.
Using a tablespoon, carefully mix the pickled onions with chopped herbs until a homogeneous mass is formed and leave them aside for a while.
Step 8: Cooking the Kebab.
After the lamb is well marinated, shake it off the onions and transfer to a colander. We leave the container aside for a while, so that the remaining marinade is stacked with the meat.
Now we put the cauldron on a big fire and let it heat well. An ideal option would be to prepare meals outdoors using a campfire, but there are times when you really want barbecue, and there is no way to go on a picnic. It is at such moments that such recipes come to the rescue. Now we lay out on the bottom of the cauldron, first pieces of meat with fat, and then more lean ones. Close the container tightly with a lid, make the fire a little less than average and fry the lamb for 30 minutes. Attention: in no case do not mix the component. After the allotted time, remove the lid and see if there is liquid in the cauldron. If so, then let it evaporate slightly increasing the fire. If not, then make a very small fire, mix the meat well with a wooden spatula and stew the dish 20-30 minutes. Important: from time to time we check the readiness of the meat so that it does not burn on the underside.
At the end, turn off the burner, and set the cauldron aside.
Step 9: serve the kebab.
We spread the onion mixture for serving on a special dish, decorate with red currant berries, and place the lamb on top. Before treating friends and household with a kebab, we must water the meat with the fat remaining in the cauldron. Attention: You can also put slices of fried lamb in a plate, decorating with finely chopped parsley (this is for those who do not like a lot of greens and the taste of onions). Since this is a dish of oriental cuisine, we will not depart from the traditions of the people. We serve lamb only in hot form along with salad, tortillas and oriental tea.
- before serving, it is not necessary to separate the meat from the bone, since during the frying process it becomes quite soft and does not require outside help;
- To prepare the marinade, instead of dry red wine, you can use sparkling mineral water. The taste from this, of course, will change, but the dish will not become less tasty;
- if you want to cook a cauldron kebab in nature, then you need to know a few important things. First, use only the classic cast-iron large cauldron with a spherical bottom. Secondly, the distance from the container to the fire is very important. Otherwise, the meat may simply turn into coals. For this, it is necessary to observe several rules: the distance from the base of the cauldron to the furnace should be at least 20-30 centimeters, and the special stand should be such that the container could enter it, deepening by 2/3 of the total volume. Also an important point - the cauldron should be well settled and not slip on the landing.