Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large bowl, combine 600 grams of beef stew meat cubes with 2 medium roughly chopped onions, 4 minced garlic cloves, 1.5 teaspoons of crushed cumin seeds, 1 teaspoon of ground coriander, 1 teaspoon of smoked paprika, 1 teaspoon of salt, and 0.5 teaspoon of freshly ground black pepper.

2. 2

   Add 1 tablespoon of vegetable oil to the beef mixture, ensuring all pieces are well coated, then marinate the beef for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.

3. 3

   Preheat a heavy-bottomed cast-iron pot (kazan) or a Dutch oven over high heat with 2 tablespoons of vegetable oil until shimmering, then add the marinated beef in a single layer and sear for 5-7 minutes until well-browned on all sides.

4. 4

   Add 2 large peeled and cubed sweet potatoes (approximately 700 grams) to the pot, tossing gently with the beef and residual spices, and continue to cook for an additional 5 minutes to lightly sear the sweet potatoes.

5. 5

   Reduce the heat to medium-low, add 0.5 cup of water to the pot, cover tightly, and allow the beef and sweet potatoes to braise for 60-75 minutes, or until the beef is very tender and the sweet potatoes are soft, stirring occasionally.

6. 6

   To achieve a fire-roasted finish, if possible, carefully place the uncovered pot directly over hot coals or under a broiler for 5-10 minutes until the edges of the beef and sweet potatoes are slightly charred, watching closely to prevent burning.

7. 7

   Serve the Uzbek Fire-Roasted Beef and Sweet Potato Kazan Kebab hot, garnished with 2 tablespoons of fresh chopped dill.