Kazan Kabob | Uzbek Cauldron-Fried Lamb and Potatoes

Cut the lamb into palm-sized bone-in pieces and pat them thoroughly dry with paper towels; wet meat will not brown in the oil and may splatter. Peel the potatoes, leaving small ones whole and halving larger ones. Cut the onion into thick rings and refrigerate them; cold onion stays firmer when added at the end.

Heat the oil in the cauldron to 170°C / 340°F. Fry the potatoes in batches without crowding the pot, until a golden crust forms on the outside. They do not need to be cooked through yet; they will finish in the final step. Remove with a slotted spoon, place on a wire rack, and season lightly with salt.

Pour half the oil into another container, leaving about 4–5 spoonfuls in the cauldron. Arrange the meat in a single layer and turn it until a dark brown crust forms on all sides. The pieces should not touch; otherwise, they will steam and turn gray instead of browning.

Sprinkle with the cumin, salt, and black pepper. Arrange half the onion rings over the meat and cover tightly. Reduce the heat to the lowest setting. Do not add water during this stage; the onion releases moisture and the meat tenderizes in its own steam. At the end, test a piece with a fork; it is ready when the meat separates easily from the bone.

Add the fried potatoes to the cauldron, arrange the remaining raw onion rings on top, cover, and cook for 5 more minutes. The raw onion will soften while keeping its sweet bite. Transfer to a large platter and sprinkle with finely chopped fresh cilantro and dill.