Kuurdak with lamb
6 servings
80 minutes
Kuurdak with lamb is a traditional dish of Kyrgyz cuisine, deeply rooted in the nomadic culture of Central Asian peoples. This stew, cooked in a cauldron, impresses with its rich taste and aroma. The combination of juicy lamb, crispy potatoes, and spicy seasonings makes it truly unforgettable. Meat fried in hot oil and tail fat adds richness and depth of flavor to the dish. Onions caramelize, creating sweet notes balanced by freshly ground black pepper and herbs. Kuurdak is the perfect dish for warm family dinners and festive gatherings; its rich taste evokes the vast steppes and hospitality of the Kyrgyz people.
1
Heat vegetable oil in a cauldron, add chopped meat and lamb fat, and fry while stirring for 10 minutes. Slice the onion into half rings and add to the meat, reduce heat and continue frying until the onion is golden brown. Add a little salt and cover with a lid.
- Lamb: 1 kg
- Fat-tail (lamb) fat: 100 g
- Vegetable oil: 100 ml
- Onion: 200 g
- Salt: to taste
2
Peel the potatoes, cut them into large pieces, and mix with the meat, adding salt to taste. Cover and let simmer on low heat until cooked.
- Potato: 500 g
- Salt: to taste
3
Before serving, add freshly ground black pepper and chopped fresh herbs.
- Allspice: to taste
- Dill: 3 tablespoons
