Kyrgyz-style Kuurdak
Hearty Kyrgyz-style kuurdak — tender lamb fried in tail fat with onion and potatoes, rich with savory meat juices and the aroma of cumin.
Ingredients
- lamb700 g
- fat-tail fat100 g
- vegetable oil1 tbsp
- onion2 pcs
- potato700 g
- garlic4 cloves
- hot water400 ml
- ground cumin1 tsp
- ground black pepper0.5 tsp
- salt1 to taste
Instructions
Cut the lamb into 3–4 cm pieces. Peel the potatoes and cut into quarters, slice the onion into half-rings, and finely chop the garlic.
Heat a cauldron. Add the tail fat and render it for 2–3 minutes, then add the oil.
Fry the lamb in the hot fat for 8–10 minutes until golden brown.
Add the onion and garlic and fry for 5–6 minutes until the onion is golden.
Add the potatoes and fry for 5 minutes, stirring occasionally.
Pour in hot water, add salt, black pepper, and cumin. Cover and simmer over low heat for 25–30 minutes until the meat and potatoes are tender.
Remove from heat, let rest covered for 5 minutes, and serve hot.
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