Kuurdak — Fried Meat & Potato

Name: Kuurdak — Fried Meat & Potato
Total time: 1 h
Yield: 4
Cuisine: Kazakh
Ingredients: 500 g Lamb or beef, in bite-sized pieces; 200 g Lamb liver and heart, diced (optional); 2 Onions, sliced; 3 Potatoes, in chunks; 3 cloves Garlic, chopped; 1 tsp each Cumin, black pepper and salt; 2 tbsp Fat or oil; Fresh parsley or coriander

The dish cooked the day an animal is slaughtered: meat and offal fried hard with onions, then simmered down with potato into a rich, brown, deeply savoury one-pan meal. Its name comes straight from the word for 'to fry'.

Sumber

Resipi oleh Kazakh steppe kitchens · 🏺 Tradisional · The pastoral, horse-herding heart of Kazakh food — beshbarmak, boiled and cured meats and the dishes of the nomad table, eaten with the hands and shared from one platter.

Kazakh · traditional dish — An ownerless traditional dish, so no cook is credited. The cited article (canonical title 'Kuurdak', reached from Kuyrdak) documents the Central Asian dish of fried meat and offal — mutton, onion and fat, browned and then stewed — its name derived from the Kyrgyz word for 'frying', and records that potatoes were added to the region in the 19th century and are now common. Quantities and method here are this book's own.

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Рецепты Nura GK TasteMadeEasy

⏱ 60 min🍽 4 hidangan🔥 470 kcal🇰🇿 Kazakhstan🌶️

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Langkah

Heat the fat in a heavy pan and fry the meat (and offal, if using) over high heat, stirring, until it is deeply browned all over and any liquid it releases has boiled off. This hard frying is the whole character of the dish.
💡 Do not add water to speed it up — let the meat fry in its own fat until brown. The colour is the flavour.
Add the onions and garlic and cook until the onions are soft and golden and starting to melt into the meat, about 8 minutes.
Add the potatoes, cumin, pepper and salt and just enough water to barely cover the base of the pan. Cover and simmer on low for 20 minutes, until the potatoes are tender and the sauce is thick and clinging.
Uncover, turn the heat up and let any excess liquid cook away so the kuurdak is glossy rather than soupy. Scatter with herbs and serve straight from the pan, with flatbread to mop the pan.

💡 Petua

Kuurdak is a whole-animal, waste-nothing dish tied to the day of slaughter, which is why offal belongs in it. The all-meat, potato version here is the everyday form most people cook now.
It reheats beautifully and many say it is better the next day, once the flavours settle — make a big pan on purpose.