作法
- 於厚重卡贊鍋中以中小火將羊脂熬煉25分鐘,撈起酥脆脂塊。
- 轉大火。加入羊肉丁煎8分鐘至深褐色。
- 轉中小火。撒上孜然、芫荽、胡椒、喀什米爾辣椒粉與鹽。加蓋煮35分鐘。
- 撈出羊肉。卡贊鍋此時剩下調味羊脂。加入馬鈴薯塊,煮25分鐘並偶爾翻動,至深金色。
- 盛盤:羊肉鋪底,炸馬鈴薯堆上方。白洋蔥以醋拌勻,擺於旁邊。
- 撒上保留的脂塊、蒔蘿與香菜。搭配饢餅享用。
Common questions
Can 卡贊烤肉 be made ahead?
卡贊烤肉 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 75 minutes.
Is 卡贊烤肉 spicy?
卡贊烤肉 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 卡贊烤肉 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 卡贊烤肉 to make at home?
卡贊烤肉 is approachable for a home cook with basic stove skills — total time about 90 minutes, no special technique required.
Can 卡贊烤肉 be scaled up or down?
This recipe is written for 6 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
卡贊烤肉為吉爾吉斯的卡贊鍋羊肉——以重鍋技法區別於炭烤串。此料理體現吉爾吉斯對羊脂的偏好。與烏茲別克卡贊鍋羊肉共通,吉爾吉斯版本馬鈴薯較多。比什凱克的卡贊烤肉專賣店是家庭聚會的熱門場所。
