TSKAN is indeed a traditional Lezgi dish from Azerbaijan. It is a delicious and flavorful pie made with crispy lamb and potatoes. The Lezgi people are an ethnic group native to the Caucasus region, and their cuisine reflects the rich culinary traditions of the area.

To make TSKAN, you will need the following ingredients:

500 grams of lamb meat, cut into small pieces
4-5 medium-sized potatoes, peeled and thinly sliced
1 large onion, finely chopped
2 cloves of garlic, minced
Salt and pepper to taste
1 teaspoon ground cumin
1 teaspoon paprika
Vegetable oil for frying
Here's a step-by-step guide to preparing TSKAN:

Heat some vegetable oil in a pan and sauté the chopped onion until it becomes translucent.
Add the lamb meat to the pan and cook until it turns brown and crispy. Season with salt, pepper, ground cumin, and paprika. Stir well to coat the meat evenly with the spices.
Add the minced garlic to the pan and cook for an additional minute.
Remove the lamb mixture from the heat and set it aside.
In a separate pan, heat some more vegetable oil and fry the potato slices until they become golden and crispy. Remove them from the pan and drain any excess oil on a paper towel.
Preheat your oven to 180°C (350°F).
Take a round or rectangular baking dish and line the bottom with a layer of crispy potato slices.
Next, spread a layer of the lamb mixture over the potatoes.
Repeat the layering process with alternating potato slices and lamb until you've used up all the ingredients, finishing with a layer of potatoes on top.
Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for about 30-40 minutes.
After the TSKAN is baked, remove the foil and continue baking for an additional 10-15 minutes to allow the top layer of potatoes to become crispy.
Once done, remove the TSKAN from the oven and let it cool slightly before serving.
TSKAN is typically enjoyed as a main dish, served warm. It combines the tenderness of the lamb with the crispiness of the potatoes, creating a delightful combination of flavors and textures. It can be accompanied by a fresh salad or enjoyed on its own.

Note: This recipe is a general guideline, and you can adjust the ingredients and seasonings according to your personal taste preferences.

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