Kuurdak
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The Tale of Kuurdak
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Kuurdak, meat and organs fried with onions and sometimes potatoes, is a traditional Kyrgyz dish historically made to use up fresh meat and offal soon after an animal was slaughtered, in keeping with the practical, waste-conscious cooking of nomadic herding communities. It remains a hearty, everyday favorite across Kyrgyzstan today.
Ingredients
Scale:· 4 servings
- 600g lamb, including some fat, cubed
- 3 potatoes, cubed
- 2 onions, sliced
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
- Fresh cilantro or dill for garnish
Instructions
- 1Render the lamb fat in a heavy pan over medium heat, then add the lamb cubes and fry until browned on all sides.
- 2Add the sliced onions and cook until softened and slightly caramelized.
- 3Stir in the garlic and cumin, cooking until fragrant.
- 4Add the cubed potatoes and enough water to partially cover, then cover the pan and simmer until the potatoes are tender.
- 5Uncover and continue cooking, stirring occasionally, until any remaining liquid evaporates and the potatoes turn slightly crisp at the edges.
- 6Season with salt and pepper to taste.
- 7Garnish with fresh cilantro or dill.
- 8Serve hot as a hearty main dish, often with flatbread.
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