Lamb kazan-kebab

We marinate the meat first. We cut the meat like shashliks. Cut 2 onions into half rings. From the tomatoes we cut the stalks and cut into half rings. In a bowl we mix salt, shashlik spices, paprika. In a large bowl, add the meat, onions, tomatoes and spice mixture. We mix everything well. Put in a bag and leave to marinate at room temperature for about 2-3 hours. Prepare the Kamado BONO grill for direct cooking, light the charcoal with a tanner, cover the lid and wait until the temperature rises to 200-220 degrees. Close the upper and lower air dampers to keep the temperature even.
Remove the meat from the bag and place on a spit. When cooking, try to clean the meat from onions and tomatoes. Set aside the remaining marinade. Place the skewers on the grill and cook on both sides, roasting well but without frying the meat to the end. Postpone. We produce potatoes. Wash the potatoes and cut into equal quarters. Put the boiler in the grill, in direct heat, add and heat a lot of oil well. Add the potatoes and fry the potatoes, stirring from time to time, until nicely browned and fully baked (we check the softness with a wooden skewer). Remove, sprinkle with salt and pepper, stir and set aside.
Pour off the oil. If necessary, clean the boiler with a paper towel. Heat a little oil. Drain the excess liquid from the meat marinade and place the remaining dehydrated vegetables in a boiler. Fry while stirring. Add the meat. And fry for about 5 minutes, stirring.
Add chopped chili pepper. Crush and place the cumin seeds between your palms. Stir. Distribute everything evenly. Pour boiling water to completely cover the meat, but not too much. Cover the boiler. Close the grill and leave the air valves open to a minimum. Simmer for 30-40 minutes.
While the meat is stewing, prepare the pickled onions:
Cut 4-6 onions into half rings, finely - fresh coriander. Put the onions in a bowl. Bake with boiling water. Drain the water and sprinkle with sugar, salt, pepper on the onions, add the coriander and pour the apple cider vinegar. Knead everything by hand. Leave to stand at room temperature for 20-30 minutes.
Uncover the boiler. If there is water left, open the grill air vents and leave the boiler open until all the water has evaporated and only a thick sauce remains. 5 mins left until the end, add the potatoes. Stir. Wait for it to warm up.
Place and distribute the prepared pickled onions with coriander in a plate. Place and distribute the meat with the potatoes on top.
Delicious

INGREDIENTS

1.3 kg. lamb
1kg. potatoes
Oil
Salts
Pepper
2 pcs. chili pepper
1 a.š. cumin seeds

For meat marinade:
2 pcs. onions
3 pcs. tomatoes
1 tbsp salt
2 tbsp Plov.lt spice mix for barbecues
1 tbsp paprika spice

For pickled onions:
4-6 pcs. onions
Bunch of fresh coriander or parsley
Pepper
0.5 tbsp of salt
1 tbsp. sugar
2-2.5 tbsp of apple cider vinegar