Kuyrdak
A hearty Kazakh kuyrdak made with lamb and fresh offal, fried in tail fat with onions and simmered with potatoes.
Ingredients
- boneless lamb300 g
- mutton heart150 g
- lamb lungs150 g
- lamb liver150 g
- potato600 g
- onion2 pcs
- fat-tail fat50 g
- water or broth200 ml
- bay leaf1 leaf
- salt1 to taste
- black pepper1 to taste
- parsley10 g
Instructions
Rinse the heart, lungs, and liver, and trim off any membranes and sinew; cut the lamb into pieces about 2 cm, and cut the offal into strips or cubes of 1–2 cm.
Cut the tail fat into small cubes and render it in a cauldron or heavy-bottomed pot over medium heat for 4–5 minutes.
Add the lamb and the heart and lungs, and fry uncovered for 12–15 minutes, stirring, until the pieces are browned.
Add the onion, liver, bay leaf, salt, and black pepper; fry for another 8–10 minutes until the onion softens and the liver firms up.
Add the potatoes, pour in water or stock, bring to a boil, cover with a lid, and simmer over low heat for 25–30 minutes until the potatoes are tender.
Remove the cauldron from the heat, let the kuyrdak rest covered for 5 minutes, sprinkle with parsley, and serve hot.
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