Kuyrdak in Kazakh
6 servings
60 minutes
Kuyrdak is one of the traditional dishes of Kazakh cuisine with ancient roots. Hearty and aromatic, it is made from lamb and offal fried in tail fat with vegetables. In the past, it was served immediately after slaughtering livestock to use the freshest ingredients. The taste of kuyrdak is rich and meaty, with a slight spiciness from garlic and spices. Vegetables add juiciness, while potatoes give the dish softness and nourishment. Kuyrdak is traditionally eaten hot among family, complemented by fresh flatbreads and greens. This dish symbolizes the hospitality of the Kazakh people.
1
Cut the offal and meat into pieces.
- Lamb liver: 200 g
- Lamb heart: 200 g
- Lamb: 150 g
- Lamb lungs (lights): 500 g
- Lamb kidneys: 150 g
2
Melt the fat.
- Fat-tail (lamb) fat: 100 g
3
Put all the meat cuts in the cauldron, except for the liver. It is added last.
- Lamb liver: 200 g
- Lamb heart: 200 g
- Lamb: 150 g
- Lamb lungs (lights): 500 g
- Lamb kidneys: 150 g
4
Chop the tomatoes and onions, add them to the cauldron.
- Onion: 2 pieces
- Tomatoes: 2 pieces
5
Then julienne the carrot and bell pepper, add them to the container, and mix everything.
- Carrot: 1 piece
- Bell pepper: 4 pieces
6
Chop the garlic and herbs, add to the vegetables, and simmer for 35-40 minutes;
- Garlic: to taste
- Fresh herbs: to taste
7
Cut the potatoes into cubes and add them with the liver to the main mixture. Pour in 3/4 cup of water. Slightly increase the heat and simmer until the potatoes are cooked.
- Potato: 500 g
- Lamb liver: 200 g