Potatoes with meat in kazan

6 servings
2 hours

How to make stewed potatoes with meat in Kazan? Prepare the necessary products. It is advisable to choose the right shape and the same, medium size. So it will cook faster and the finished dish will have a more aesthetic appearance. Wash and dry the meat. Peel the potatoes and leave in cool water. Wash and clean the garlic, carrots and onions.

Leave the garlic and potatoes intact. Cut the onions into half rings, carrots with medium-sized bars. Cut the meat into large, approximately equal pieces, trying to leave a little lard or fat on each piece.

Before you start baking, alternately fry the potatoes until golden. To do this, you must first heat the cauldron, pour one glass of refined oil into it and heat it up well. Dry the potatoes well with paper towels. Fry the potatoes 1-2 tubers at a time so that the oil does not lose temperature.

Take out the fried potatoes with a spoon and immediately sprinkle with salt. So fry all the potatoes.

Dry similarly and fry all pieces of meat alternately.

Salt hot pieces of meat and sprinkle with black pepper, ground in your hands with zira or other spices to your taste. And the meat and potatoes are still raw inside, of course, but thanks to frying, it turned out a crust that will retain all the juiciness of the products inside during further cooking.

A lot of oil was used for frying, so you don't need so much for further cooking, so pour some of it. It is necessary to leave so much that the bottom of the cauldron is hidden by 1-1. 5 cm.

Now put the products back in the cauldron, stacking them in layers. Put the potatoes first.

Top with the pieces of meat.

Put the chopped onions and carrots, garlic cloves and dry spices on top of the meat layer if desired (I used pork seasoning). These vegetables will not be consumed in the future, juices and aromas will be needed, which they will give to the lower layers. And of course, in order for everything to bake well, you need to create steam. To do this, gently pour a little water along the walls.

Now cover everything with a ceramic plate so that the temperature is higher and the moisture evaporates less, and then close the cauldron tightly with a lid. Make a fire below average and languish everything for about 1 hour or a little more. You do not need to open the lid unnecessarily, only to check for liquid and add some water if necessary.

Potatoes in Kazan with meat on the stove are ready. Serve the dish hot, putting on a large dish, sprinkling with herbs. Enjoy your meal!