Lamb in a Kazan over an Open Fire
Fragrant, juicy, tender, with a hint of smoke! Kazan dishes always carry the unique aroma of an open fire. Lamb cooked in a kazan over the fire turns out very tender, soft, and juicy. Try it!
Updated : 04 March, 2026
Easy
About 30 min.
Ingredients
700 grams
Lamb
200 grams
Tail fat
1
Onions
600 grams
Carrot
6
Garlic
to taste
Cumin
300 milliliters
Vegetable oil
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How to fry lamb in a kazan over a campfire? Prepare all the needed ingredients. Any lamb works - even pieces on the bone. Chilled (not frozen) meat is best.
Step 2
Set up the kazan and clean it with salt. Rub the kazan well with coarse salt, then rinse the dirty salt off with water.
Step 3
Build a fairly strong fire under the kazan.
Step 4
Rinse the fat tail (kurdyuk), pat dry, and cut into medium pieces.
Step 5
Put the fat tail into the kazan.
Step 6
Wait until it browns well and renders enough fat.
Step 7
Rinse the meat, pat dry, and cut into medium pieces.
Step 8
Add the meat to the kazan and fry everything together over fairly high heat. If the fat tail rendered too little fat, add vegetable oil. Since we’ll be frying, the oil should be refined (any neutral vegetable oil).
Step 9
Peel the onion, slice into feathers (wedges/strips), and add to the kazan. Fry everything together for about 5 minutes.
Step 10
Peel the carrot and cut into batons.
Step 11
Add the carrot to the kazan and fry everything together until the carrot is soft, about 15 minutes.
Step 12
Add a whole head of garlic (wash it well beforehand).
Step 13
Salt and add cumin (zira).
Step 14
Stir, reduce the heat, cover with a lid, and stew over the lowest heat for about 15 minutes.
Step 15
Serve the meat and vegetables hot. Enjoy!
Author note
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