Kuurdak
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The Tale of Kuurdak
Story updated
Kuurdak, offal and meat fried with onions and potatoes, reflects the nomadic Kazakh tradition of using the entire animal after a slaughter, historically prepared as one of the first dishes made from a freshly butchered sheep or horse. It remains a hearty, traditional dish tied to herding culture.
Ingredients
Scale:· 5 servings
- 2 lbs lamb, cubed (with some fat)
- 3 potatoes, cubed
- 2 onions, sliced
- 4 cloves garlic, minced
- 1 tsp cumin
- Fresh dill and parsley, chopped
- Salt and pepper, to taste
Instructions
- 1Render the lamb fat in a hot pot, then add the lamb cubes and sear until browned on all sides.
- 2Add onions and cook until softened.
- 3Add the potatoes and enough water to partially cover, then cover and simmer until the potatoes are tender, about 25 minutes.
- 4Stir in garlic and cumin during the last 5 minutes of cooking.
- 5Season with salt and pepper, letting any excess liquid reduce to a thick, hearty stew.
- 6Garnish with fresh dill and parsley before serving.
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